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Herb Roasted Chicken in Creamy Garlic Herb Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 72 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Herb Roasted Chicken in Creamy Garlic Herb Sauce features succulent bone-in, skin-on chicken thighs seared to golden perfection and roasted in a rich, creamy sauce bursting with garlic, Parmesan, and fresh herbs. The recipe combines stovetop searing and oven roasting for tender, flavorful chicken with an indulgent, velvety sauce perfect for a hearty main course.

Ingredients

Chicken and Seasonings

  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried Italian herbs
  • ½ teaspoon paprika

Sauce

  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme (or ½ teaspoon dried)
  • 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried)

Instructions

  1. Preheat and Season: Preheat your oven to 400°F. Pat the chicken thighs dry with paper towels to ensure a crispy skin. Season both sides of the chicken with salt, black pepper, dried Italian herbs, and paprika evenly.
  2. Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin side down and cook for 4–5 minutes until the skin is golden brown and crisp. Flip the thighs and cook for an additional 3 minutes on the other side. Remove the chicken from the skillet and set aside.
  3. Make the Garlic Herb Sauce: Lower the heat to medium. Melt butter in the same skillet and add the minced garlic. Sauté for about 1 minute until fragrant but not browned. Sprinkle in the flour and cook, stirring constantly, for another minute to create a roux.
  4. Add Liquids and Herbs: Gradually whisk in the chicken broth while scraping up any browned bits from the skillet bottom. Then add heavy cream, grated Parmesan, chopped parsley, thyme, and rosemary. Let the sauce simmer for 2–3 minutes until it thickens slightly.
  5. Roast in Oven: Nestle the seared chicken thighs skin side up back into the skillet with the sauce. Transfer the skillet to the preheated oven and roast for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce is bubbling.
  6. Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Serve hot with your choice of mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Notes

  • Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.
  • Boneless thighs or chicken breasts can be used, but adjust cooking time as needed.
  • Fresh herbs add the best flavor, but dried herbs work well in a pinch.
  • For a gluten-free option, substitute the all-purpose flour with gluten-free flour.

Find it online: https://slsrecipes.com/herb-roasted-chicken-in-creamy-garlic-herb-sauce-recipe/