Western-Style Chicken Dinner with Creamy Sauce & Potatoes
Golden, herb-roasted chicken baked with tender potatoes and mushrooms in a rich, creamy white sauce. A cozy one-pan dinner full of flavor and comfort.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 8 oz mushrooms, thick sliced
- 3 tbsp olive oil
- 2 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- Salt and pepper, to taste
Cream Sauce:
- 2 tbsp butter
- 2 tbsp flour
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- ¾ cup heavy cream or half-and-half
- ⅓ cup parmesan cheese (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 400°F. Lightly grease a large baking dish or oven-safe skillet.
- Season chicken with olive oil, herbs, salt, pepper, and garlic.
- Toss potatoes and mushrooms in oil, salt, and herbs. Place in baking dish.
- (Optional) Sear chicken until skin is golden. Arrange over vegetables.
- Roast 40–45 minutes, until chicken is cooked through and potatoes are tender.
- Meanwhile, melt butter in a saucepan. Sauté onion and garlic until soft. Stir in flour, then whisk in broth and cream. Simmer to thicken.
- Add parmesan and parsley to sauce. Adjust seasoning.
- Pour sauce over roasted chicken and bake 5–10 more minutes.
- Rest 5 minutes before serving. Garnish with fresh herbs.
Notes
Make ahead by preparing the sauce separately. For lighter fare, use half-and-half or plant-based cream. Store leftovers up to 3 days.