Herb-Infused Roasted Chicken with Creamy White Sauce
This dish features succulent roasted chicken thighs infused with herbs and served in a rich, creamy white sauce. It's a comforting and flavorful main course perfect for any occasion.
Ingredients
- 4 pieces bone-in skin-on chicken thighs
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- to taste salt
- to taste freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1 cup heavy whipping cream
- 2 tablespoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon freshly chopped parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs dry and rub with olive oil, thyme, rosemary, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat and sear the chicken thighs skin-side down for 5-7 minutes.
- Flip the chicken and sear the other side for 3-4 minutes.
- Remove chicken and deglaze the skillet with chicken broth, scraping the bottom.
- Stir in heavy whipping cream, Dijon mustard, and lemon juice; simmer for 2-3 minutes until thickened.
- Return chicken to the skillet skin-side up and spoon sauce over it.
- Transfer the skillet to the oven and roast for 25-30 minutes until cooked through.
- Let the chicken rest for a few minutes before serving.
- Garnish with parsley and serve with the creamy sauce.
Notes
For extra flavor, consider marinating the chicken in the herb mixture for a few hours before cooking.