Description
This Herb Roasted Chicken in Creamy White Sauce with Mushroom and Potatoes is a comforting and flavorful dish featuring tender, juicy chicken thighs seasoned with Italian herbs, roasted alongside golden potatoes and onions. Finished with a rich, creamy white sauce infused with sautéed mushrooms, garlic, and Parmesan cheese, this recipe offers a perfect balance of savory flavors and hearty textures ideal for a satisfying family meal.
Ingredients
Scale
Chicken and Seasoning
- 4 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried Italian herbs (e.g., basil, oregano, thyme)
- 1 tablespoon fresh parsley, chopped
Vegetables
- 4 medium potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cups fresh mushrooms, sliced
- 4 cloves garlic, minced
Sauce
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Lightly grease a large roasting pan with cooking spray or olive oil to prevent sticking.
- Season Chicken: In a small bowl, combine olive oil, salt, black pepper, dried Italian herbs, and fresh parsley. Rub this mixture evenly over the chicken thighs ensuring they are well coated.
- Prepare Vegetables: Scatter the peeled and cubed potatoes and chopped onion evenly in the roasting pan. Drizzle with a little olive oil, add a pinch of salt and pepper, and mix well to coat the vegetables.
- Arrange Chicken: Place the seasoned chicken thighs skin side up on top of the potatoes and onions in the pan. Roast in the preheated oven for about 30 minutes.
- Sauté Mushrooms and Garlic: While the chicken roasts, heat a skillet over medium heat. Add olive oil and sauté sliced mushrooms for 5-7 minutes until golden brown. Add minced garlic and sauté for another minute until fragrant.
- Prepare Creamy Sauce: In a medium saucepan, combine heavy cream, chicken broth, and grated Parmesan cheese. Stir continuously until the cheese melts into the cream. Add lemon juice and season with salt and pepper to taste. Heat gently without boiling.
- Add Sauce and Continue Roasting: After 30 minutes, remove the roasting pan from the oven carefully. Pour the prepared creamy sauce over the chicken and vegetables. Return the pan to the oven and roast for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
- Rest and Garnish: Remove the pan from the oven and let the dish rest for about 5 minutes. Garnish with additional fresh parsley if desired before serving.
Notes
- Ensure the chicken thighs are bone-in and skin-on for optimal flavor and moisture.
- Use a meat thermometer to confirm the chicken is cooked through (165°F or 75°C internal temperature).
- Do not let the creamy sauce boil to prevent curdling.
- Substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- Fresh parsley garnish adds a pop of color and freshness before serving.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
