Description
Indulge in this succulent herb roasted chicken smothered in a rich creamy white wine sauce, perfect for impressing friends and family at your next gathering.
Ingredients
- Boneless skinless chicken breasts
- Fresh thyme
- Fresh rosemary
- Garlic
- Dry white wine (e.g., Sauvignon Blanc)
- Heavy cream
- Chicken broth
- Olive oil
- Salt and pepper
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- Season chicken breasts with salt and pepper; let rest at room temperature.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken until golden brown, about 4-5 minutes per side.
- Add minced garlic, thyme, and rosemary; cook until fragrant (about 30 seconds).
- Pour in white wine, scraping up any browned bits from the skillet.
- Reduce heat to low and stir in heavy cream and chicken broth; simmer until slightly thickened (5-7 minutes).
- Transfer the mixture to the prepared baking dish and roast uncovered for 20-25 minutes or until chicken reaches 165°F (75°C). Let it rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce (200g)
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 150mg