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Herb Roasted Chicken in Creamy White Sauce with Mushrooms and Potatoes – A One-Pan Rustic Dinner

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A one-pan roasted chicken dinner with crispy herb-seasoned chicken, tender baby potatoes, mushrooms, and a garlic cream sauce — rich, comforting, and simple to make.

Ingredients

Scale

  • 4 bone-in, skin-on chicken thighs

  • 1 lb baby potatoes, halved

  • 8 oz cremini mushrooms, thickly sliced

  • 2 tbsp olive oil

  • 1 tbsp butter

  • 3 garlic cloves, minced

  • ½ cup chicken broth

  • ¾ cup heavy cream

  • 1 tsp fresh thyme (or ½ tsp dried)

  • 1 tsp chopped rosemary

  • Salt and black pepper to taste

  • ¼ cup grated parmesan (optional)

  • Fresh parsley, for garnish

Instructions

  • Preheat oven to 400°F (200°C). Pat chicken dry and season with salt, pepper, and herbs.

  • In a large oven-safe skillet, heat oil and butter. Sear chicken skin-side down until browned, 4–5 minutes. Flip and cook 2 more minutes. Set aside.

  • Sauté potatoes and mushrooms in the same pan. Add garlic and cook 30 seconds.

  • Deglaze with broth. Add cream, herbs, and parmesan if using. Simmer briefly.

  • Return chicken to the pan. Roast uncovered for 30–35 minutes.

  • Let rest 5 minutes. Garnish with parsley and serve.

Notes

Serve with crusty bread or a side salad.

Find it online: https://dailywholekitchen.com/herb-roasted-chicken-in-creamy-white-sauce-with-mushrooms-and-potatoes-a-one-pan-rustic-dinner/