Herb Roasted Chicken in Creamy White Wine Sauce with Mushrooms & Potatoes

There are few dinners more comforting, aromatic, and universally loved than Herb Roasted Chicken in Creamy White Wine Sauce with Mushrooms & Potatoes. This dish is the perfect combination of rustic flavors, cozy home-cooking vibes, and elevated, restaurant-quality richness. It beautifully marries juicy chicken, earthy mushrooms, tender golden potatoes, fragrant herbs, and a velvety white wine cream sauce that ties everything together into a spoon-worthy masterpiece.

What makes this dish truly special is that it works for almost any occasion: a casual weeknight dinner, an impressive weekend gathering, or even an intimate holiday meal. The ingredients are simple, but the flavor is anything but. With just one pan and a handful of pantry staples, you can create a meal that tastes like it simmered all day — even though it comes together with ease.

In this long-form, SEO-optimized guide, we’ll explore not only how to make the perfect Herb Roasted Chicken in Creamy White Wine Sauce with Mushrooms & Potatoes, but also how to customize it, how to serve it, and how to ensure flawless results every time. If you want a recipe that fully delivers comfort and sophistication in equal measure, keep reading.

Why You’ll Love This Recipe

1. One pan simplicity.
Everything cooks in one skillet or roasting pan, meaning fewer dishes and deeper, layered flavor.

2. Rich but balanced.
The white wine adds brightness, the cream adds silkiness, and the herbs add aromatic depth.

3. Works with any chicken cut.
Use thighs, breasts, drumsticks — whatever you have.

4. Cozy comfort food.
Perfect for a hearty dinner with minimal effort.

5. Customizable.
Add vegetables, switch herbs, change the sauce base — the dish adapts beautifully.

Ingredients

For Herb Roasted Chicken in Creamy White Wine Sauce with Mushrooms & Potatoes

• 6 bone-in, skin-on chicken thighs (or breasts)
• 1 lb baby potatoes, halved
• 8 oz mushrooms, sliced (cremini or button)
• 1 small yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley (for garnish)
• 1/2 cup dry white wine (Sauvignon Blanc, Pinot Grigio, or Chardonnay)
• 1 1/4 cups chicken broth
• 3/4 cup heavy cream
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tsp Dijon mustard (optional but recommended)
• Salt and black pepper, to taste
• 1 tbsp flour (optional, for thickening)

Instructions

1. Preheat and prepare.

Preheat your oven to 400°F (200°C). Pat the chicken dry on all sides — this helps the skin crisp beautifully. Season generously with salt and pepper.

2. Sear the chicken.

Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and sear for 5–7 minutes until golden and crisp. Flip and cook for another 3 minutes. Remove chicken and set aside.

3. Cook the mushrooms and aromatics.

Add butter to the pan. Stir in the onions, mushrooms, garlic, rosemary, and thyme. Sauté until the mushrooms are browned and the onions softened.

4. Deglaze with wine.

Pour in the white wine and simmer for 2–3 minutes, scraping up flavorful browned bits from the bottom of the pan.

5. Add potatoes and broth.

Stir in the potatoes and chicken broth. Bring to a gentle simmer.

6. Return chicken to the pan.

Nestle the chicken pieces back into the mixture, skin-side up. Transfer pan to the oven and roast for 35–40 minutes until potatoes are tender and chicken is cooked through.

7. Make the creamy sauce.

Remove pan from the oven. Transfer chicken to a plate. Place the pan over medium heat, stir in heavy cream and Dijon mustard. Simmer 5–7 minutes until thickened. Add flour if you want a thicker texture.

8. Combine and serve.

Return chicken to the sauce, spooning some cream sauce over the top. Garnish with fresh parsley and serve hot.

Tips for Perfect Results

1. Use the right wine.

Choose a dry white wine, not sweet. This prevents the sauce from tasting overly sugary.

2. Don’t skip searing.

Searing caramelizes the chicken and builds flavor in the pan — crucial for a rich sauce.

3. Adjust the thickness.

If you want:

• Thicker sauce: add 1 tbsp flour or reduce longer.
• Lighter sauce: replace half the cream with milk.

4. Add vegetables.

Enhance the dish with:

• Carrots
• Spinach
• Green beans
• Leeks
• Butternut squash

5. Use bone-in chicken.

Bone-in, skin-on cuts provide deeper flavor and juiciness.

Variations

Creamless Version

Replace heavy cream with:

• Coconut milk
• Half-and-half
• Greek yogurt (stir in off heat to prevent curdling)

Lemon Herb White Wine Chicken

Add:

• Juice of half a lemon
• Extra thyme and parsley

Mushroom Lovers Version

Double the mushrooms and add:

• Porcini powder
• Sautéed shiitakes

Garlic-Parmesan Twist

Add 1/3 cup freshly grated Parmesan at the end for a richer, cheesy layer of flavor.

Serving Suggestions

This dish pairs beautifully with:

• Crusty artisan bread
• Buttered green beans
• Roasted asparagus
• Fresh garden salad
• Garlic rice
• Mashed potatoes
• Buttered noodles

For drinks, consider white wine (the same wine used in cooking), apple cider, or sparkling water with herbs.

Make-Ahead & Storage Tips

Make-Ahead:

The sauce actually tastes better the next day because the flavors meld.

Refrigeration:

Store in an airtight container for up to 4 days.

Freezing:

Freeze chicken and potatoes separately from the sauce to prevent separation.

Herb Roasted Chicken in Creamy White Wine Sauce with Mushrooms & Potatoes

A rich, rustic one-pan chicken dinner featuring tender roasted chicken, creamy white wine sauce, mushrooms, and golden potatoes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 people

Course: Dinner, Main

Cuisine: American, Comfort Food

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 6 bone-in chicken thighs or breasts
• 1 lb baby potatoes halved
• 8 oz mushrooms sliced
• 1 yellow onion thinly sliced
• 4 cloves garlic minced
• 1 tbsp rosemary fresh, chopped
• 1 tbsp thyme fresh leaves
• 2 tbsp olive oil
• 2 tbsp butter
• 0.5 cup white wine dry
• 1.25 cups chicken broth
• 0.75 cup heavy cream
• 1 tsp Dijon mustard optional
• 1 tbsp flour optional, for thickening
• salt and pepper to taste

Equipment

• Skillet or Dutch oven
• Oven
• Cutting board
• Sharp knife

Method

 

1. Preheat oven to 400°F (200°C). Pat chicken dry and season with salt and pepper.
2. Heat oil in an oven-safe skillet. Sear chicken skin-side down until golden, then flip and cook briefly. Remove chicken.
3. Add butter, onions, mushrooms, garlic, rosemary, and thyme. Sauté until softened and browned.
4. Pour in white wine and simmer, scraping bottom of pan.
5. Add potatoes and chicken broth. Bring to a simmer.
6. Return chicken to skillet and roast 35–40 minutes until cooked through.
7. Remove chicken, stir in heavy cream and mustard, and simmer until thickened. Add flour if desired.
8. Return chicken to the sauce, garnish with parsley, and serve.

Notes

Use dry white wine for best flavor. For a lighter version, substitute half the cream with milk.