Roasted Chicken With White Wine Cream Sauce- With Broccoli and Potatoes | Kitchenstagram
Roasted Chicken With White Wine Cream Sauce paired with herb-roasted potatoes and broccoli is a simple, all-in-one meal that brings together balance, flavour and convenience on a single tray. It’s the kind of dish that fits perfectly into busy evenings, offering a wholesome dinner, it also suits gatherings, relaxed weekends and special occasions, bringing comfort and elegance together in every serving.
What makes this recipe stand out is how each component develops its own texture and taste, brings its own character to the plate. The chicken turns juicy and lightly crisp on the outside, the potatoes develop a golden, crunchy edge and the broccoli roasts to a slightly crisp finish with a mild, earthy flavour. Finished with a white wine cream sauce, everything comes together in a balanced, rich finish without feeling heavy.
This meal is great way to upgrade a familiar combination into something more exciting. The natural caramelization that happens in the oven brings out the best in each ingredients, making the dish feel more satisfying and comforting.
It’s also highly practical. With minimal prep and a straightforward cooking process, it’s ideal for anyone looking to put together a nutritious dinner quickly. Using pre-cut vegetables can make the preparation even faster, saving valuable time on hectic days.
Ingredients
For Roasted Chicken:
1 no. Chicken Breast, boneless & skinless
Salt to taste
1 tsp Black pepper powder
1 tsp Paprika Powder
1 tbsp Olive Oil
Juice of 1 Lime
1 tsp Dried Thyme, crushed
For Broccoli:
2 cups Broccoli florets
Salt to taste
1 tsp Crushed Black pepper
1 tsp Olive Oil
For Herb-Roasted Potatoes:
2 nos. Potato, peeled & washed
Salt to taste
1 tsp Black pepper powder
1 tsp Paprika Powder
1 tsp Olive Oil
1/4 cup Fresh Dill, chopped
For White Wine Cream Sauce:
1/2 cup Dry White Wine
2 tbsp Butter
1/2 cup Shallot, chopped
1 tbsp Garlic, minced
1 cup Heavy Cream
1 tsp Dijon Mustard
1 tsp Paprika Powder
1 tsp Black pepper powder
Salt to taste
1 tbsp Honey
1/2 cup Fresh Parsley, chopped
Preparation
For Broccoli:
- Step 1: Preheat the oven to 200°C. In a baking tray combine, broccoli florets, salt to taste, crushed black pepper and olive oil, stir to combine.
- Step 2: Roast the broccoli for 15-20 minutes, until browned around the edges. Remove from the oven and set aside.
For Herb-Roasted Potatoes:
- Step 3: Preheat the oven to 180°C. Cut the potatoes into thick wedges.
- Step 4: In a baking tray combine, potato wedges, salt to taste, black pepper powder, olive oil, paprika powder and dill, stir to combine.
- Step 5: Roast the potatoes for 20-25 minutes. Turn the potatoes and roast for 25-30 minutes until potatoes are golden and a bit crispy on the edges. Remove from the oven and set aside.
For Roasted Chicken:
- Step 6: Preheat the oven to 180°C. Marinate the chicken breast with salt to taste, black pepper powder, olive oil, paprika powder, lemon juice and thyme, message the breast well.
- Step 7: Bake the chicken breast for 25-30 minutes. Then remove from the oven and set aside.
For Roasted Chicken:
- Step 8: In a pan melt butter and add the chopped shallot, fry for 5-6 minutes on medium flame or until pink.
- Step 9: Then add minced garlic and saute for few more minutes. Add white wine, tilt the pan to carefully flame. Let simmer on low flame for few minutes.
- Step 10: Add heavy cream, dijon mustard, paprika powder, black pepper powder, salt to taste, honey and chopped parsley, stir to combine. Simmer for 6-8 minutes on low heat or until the sauce thickens.
To serve:
- Step 11: Place the baked chicken breast on a serving platter, spoon some of the sauce over the chicken and serve alongside grilled broccoli and potatoes. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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