Can I use chicken breasts instead of thighs?

Absolutely! Just keep an eye on them—breasts cook faster and can dry out. Lower the baking time to around 25–30 minutes.

What other mushrooms can I use?

Any variety you love works: shiitake, baby bella, or even a wild mushroom blend. They all bring their own earthy flavors.

Can I make this ahead of time?

Yes! This recipe reheats beautifully. The herb-roasted chicken stays tender, and the creamy white sauce becomes even more flavorful the next day.

How do I store leftovers?

Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth or cream if needed.

Can I skip the potatoes?

Of course. You can replace them with cauliflower, carrots, or extra mushrooms. But the potatoes really soak up that creamy goodness, so you may want to keep them in.

Herb Roasted Chicken in Creamy White Sauce with Mushroom and Potatoes

Description

This Herb Roasted Chicken in Creamy White Sauce with Mushroom and Potatoes is the ultimate one-pan comfort meal. Golden, perfectly seasoned chicken thighs simmer in a velvety mushroom sauce alongside tender baby potatoes. Rich, cozy, and incredibly flavorful—perfect for easy weeknights or a comforting Sunday dinner.

Ingredients

Scale

4 bone-in, skin-on chicken thighs
2 cups baby potatoes, halved
1 cup sliced mushrooms (cremini or button)
½ cup heavy cream
1 cup chicken broth
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

Preheat the oven to 375°F (190°C).
Season chicken thighs with salt, pepper, thyme, and rosemary.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5–7 minutes until golden. Flip and cook 5 more minutes. Remove and set aside.
In the same skillet, sauté garlic and mushrooms for 2–3 minutes until softened.
Add baby potatoes and stir to coat.
Pour in chicken broth and heavy cream, stirring until combined.
Nestle the chicken thighs on top of the vegetables.
Transfer the skillet to the oven and bake for 35–40 minutes, or until chicken is cooked through and potatoes are tender.
Let rest for a few minutes, garnish with fresh parsley, and serve.

Notes

For extra flavor, deglaze the skillet with a splash of white wine before adding the broth.
Substitute potatoes with cauliflower or carrots for a low-carb option.

Sauce will thicken as it cools—perfect for spooning over rice or noodles.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dinner
Method: One-pan / Oven-baked / Skillet
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh + sauce + potatoes
Calories: 520 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 35 g
Saturated Fat: 14 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 155 mg