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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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.