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There’s something universally appealing about a perfectly roasted chicken, especially when it’s infused with a medley of fresh herbs and enveloped in a creamy white sauce. Savory Herb Roasted Chicken in Creamy White Sauce is more than just a dish; it’s an experience that encapsulates the warmth and comfort of a home-cooked meal. This recipe is designed to impress both your family and guests, offering a delightful blend of flavors that dance on your palate. The tender, juicy chicken thighs, paired with the rich and creamy sauce, create a symphony of taste that can turn any ordinary dinner into an extraordinary feast.

Herb Roasted Chicken in Creamy White Sauce

Indulge in the comforting flavors of Savory Herb Roasted Chicken in Creamy White Sauce. This delightful recipe features tender, juicy chicken thighs enhanced with a medley of fresh herbs and enveloped in a rich, creamy sauce. It's a perfect dish for family gatherings or intimate dinners, showcasing the joy of home-cooked meals. Easy to prepare yet impressive enough for guests, this chicken dish promises to become a cherished staple in your kitchen. Enjoy the warmth and flavor that brings everyone together!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 cup chicken broth

1 cup heavy cream

1 tablespoon Dijon mustard

2 tablespoons freshly chopped parsley (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, mix together olive oil, garlic powder, onion powder, smoked paprika, thyme, rosemary, salt, and pepper to create a marinade.

      Season the Chicken: Rub the marinade all over the chicken thighs, ensuring they are well-coated for maximum flavor.

        Sear the Chicken: Heat a large oven-proof skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes, until the skin is crispy and golden brown. Flip the chicken and sear the other side for an additional 3-4 minutes. Remove from the skillet and set aside.

          Create the Saucy Base: In the same skillet, add chicken broth, scraping up any browned bits from the bottom. Stir in the heavy cream and Dijon mustard. Bring this mixture to a gentle simmer.

            Combine Chicken and Sauce: Return the seared chicken thighs back into the skillet, skin-side up, and spoon some of the creamy sauce over the top.

              Roast in the Oven: Transfer the skillet to the preheated oven and roast for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F/75°C).

                Finishing Touches: Once cooked, remove the skillet from the oven. Let the chicken rest for about 5 minutes in the creamy sauce.

                  Serve: Garnish the dish with freshly chopped parsley before serving. The chicken is fantastic paired with mashed potatoes or crusty bread to soak up the delicious creamy sauce.

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings