Best 4 Roasted Chicken With Cheesy Creamy Sauce Recipes

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Indulge in a culinary delight with our roasted chicken recipe, where succulent chicken meets a rich and creamy cheesy sauce. This dish tantalizes your taste buds with its perfect balance of flavors. The roasted chicken is crispy on the outside and juicy on the inside, while the cheesy creamy sauce adds a velvety richness that elevates the entire experience. This recipe is a symphony of textures and flavors that will leave you craving for more.

In addition to the main roasted chicken recipe, we also offer three exciting variations to suit your preferences. For a cheesy twist, try our Cheesy Roasted Chicken with Creamy Pesto Sauce, where the tangy pesto and melted cheese create a harmonious blend of flavors. If you're a fan of bold and spicy, our Peri Peri Roasted Chicken with Creamy Lemon Sauce is a must-try. The spicy peri peri marinade infuses the chicken with a delightful heat, while the creamy lemon sauce cools and balances the flavors. And for a classic comfort food experience, our Roasted Chicken with Creamy Garlic Sauce is the perfect choice. The creamy garlic sauce adds a savory and aromatic touch that complements the roasted chicken beautifully.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-ROASTED CHICKEN IN CREAM SAUCE



Pan-Roasted Chicken in Cream Sauce image

This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds fancy and hard to make but isn't, really. Brown the chicken, and set it aside to rest. Cook the morels in the remaining fat - you could swap them out for another wild mushroom or even button mushrooms in a pinch - and then flash them with Cognac, which you'll find will come in handy again and again once you start cooking with it. (Try it on steak au poivre!) Then build up a sauce with cream and a little butter and crème fraîche for gloss, get the chicken into it and add some fresh savory and tarragon at the end - or just one of those, or neither. Make the dish as you prefer or as you can. It's luxurious, every time.

Provided by Sam Sifton

Categories     poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 chicken, 4 to 4 1/2 pounds, cut into pieces, or some combination of chicken parts on or off the bone, approximately 3 pounds
Kosher salt to taste
2 tablespoons olive oil
12 to 15 morels or other wild mushrooms, approximately 3 1/2 ounces
1/4 cup Cognac
1 1/2 cups chicken stock, homemade or low-sodium
2/3 cup heavy cream
1/2 cup Madeira wine
1 tablespoon unsalted butter
1 tablespoon crème fraîche or Greek-style yogurt
2 teaspoons finely chopped savory
1 tablespoon finely chopped tarragon
1/2 tablespoon finely chopped parsley, to finish

Steps:

  • Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
  • Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
  • Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
  • Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
  • Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.

ROASTED CHICKEN WITH LEMON CREAM SAUCE



Roasted Chicken With Lemon Cream Sauce image

I love the smell of chicken roasting in the oven. It makes me think of holidays and family gatherings! Plus I can put it in the oven and concentrate on other things for a while....just enjoying the smell! Don't use a fryer...roasting chickens are a bit larger and have a higher fat content, making them more flavorful.

Provided by breezermom

Categories     Whole Chicken

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

6 lbs roasting chickens
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup mixed fresh basil, oregano, and thyme sprigs (mix depending on the spices you flavor...I like basil more!)
1/2 cup butter
2 tablespoons dry sherry
2 tablespoons dry white wine
1 tablespoon orange rind, grated
1 tablespoon lemon rind, grated
3 tablespoons lemon juice, fresh not bottled
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup whipping cream (I have substituted fat free half and half at times with success, although not quite as thick a sauce)
1/2 cup parmesan cheese, freshly grated

Steps:

  • Remove the giblets and neck and rinse the chicken with cold water; pat dry. Sprinkle the cavity with salt and pepper. Place a mixture of the fresh herbs in the cavity. Tie the ends of the legs together with string. Lift the wingtips up and over the back, and tuck under the bird.
  • Place the chicken on a rack in a shallow roasting pan, breast side up. Insert a meat thermometer into a meaty portion of the thigh, making sure it doesn't touch bone.
  • Bake uncovered, at 350 degrees for 2 hours or until the thermometer registers 180 degrees. Remove the chicken from the roasting pan, discarding the drippings.
  • About 15 minutes before the chicken is done, start your lemon cream sauce. Melt the butter in a large skillet over medium heat. Add the sherry and the next 6 ingredients. Bring to a boil. Gradually stir in the whipping cream; cook for 1 minute. Remove from heat.
  • Cut the chicken into serving pieces, and return to the roasting pan. Pour the lemon Cream Sauce over the chicken; sprinkle evenly with cheese. Broil 5 1/2 inches from the heat (with an electric door partially open) 3 to 4 minutes or until the cheese melts. Serve immediately.

ROASTED CHICKEN WITH CHEESY, CREAMY SAUCE.



Roasted Chicken With Cheesy, Creamy Sauce. image

You could hear the lunch bell ring from all the way over at the barn. Dong! Dong! Dong! "It's time for lunch!" Jerry shouted. He jumped down off the tractor and headed for the old pickup truck. "Whata we having?" yelled Bubba. Dennis smiled, "We having that lip smacking good chicken with that sauce!" Everyone piled into the back of the truck and made their way to the table, it was piled high with tasty chicken, sauce in a gravy ladle and some nice red tomatoes. Hurry up and pass that down here...Granddad boldly nodded. Feel free to add the sauce to potatoes or vegetables as suggested by Jen T who must be a genius! Thanks, Jen! But most of all *enjoy* and gather around the table and rest a spell.

Provided by Andi Longmeadow Farm

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts
1/4 cup mayonnaise (can use light or fat free)
1 cup corn flake crumbs (judge the size of your chicken, more may be needed)
1 teaspoon salt (optional-seasoning salt)
1 teaspoon garlic powder (optional)
1/8 teaspoon paprika
1 dash ground red pepper (optional spicy)
1/8 teaspoon ground pepper
1/2 cup milk (can use skim)
1/4 cup mayonnaise (can use light or fat free)
1/4 cup cheddar cheese, grated
1/4 teaspoon ground thyme
1/8 teaspoon pepper
1 dash Tabasco sauce (optional)

Steps:

  • Preheat oven to 350 degrees or 176 Celsius.
  • Using a bowl, roll chicken breasts thinly with mayonnaise.
  • Put corn flake crumbs in a zip-loc bag. with salt, pepper, garlic powder, paprika, and red pepper (if using).
  • Throw chicken (covered with mayo) in corn flake mixture.
  • Spray a baking pan with cooking spray, and place chicken in sprayed pan.
  • Bake for 25 to 35 minutes (if larger chicken breast adjust for longer cooking time). Internal temp of chicken must be 180 degrees or 83 Celsius.
  • Easy Sauce: In medium sauce pan whisk milk into mayonnaise, and warm over medium heat, stirring occasionally.
  • Add cheese, thyme, pepper, and optional Tabasco sauce. Adjust seasoning to taste, stirring until cheese is melted.
  • Heat until thickened slightly, (about 3 minutes).
  • Serve chicken on platter with sauce in gravy boat.

Nutrition Facts : Calories 208.9, Fat 6.6, SaturatedFat 2.9, Cholesterol 87.2, Sodium 827.8, Carbohydrate 7.8, Fiber 0.3, Sugar 0.8, Protein 28.3

ROAST CHICKEN WITH SQUASHED NEW POTATOES & CHEESY CREAMED SPINACH



Roast chicken with squashed new potatoes & cheesy creamed spinach image

Enjoy roast chicken with new potatoes and cheesy creamed spinach for a hearty dinner the whole family will love. Serve with carrots and any veg you like

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h20m

Yield Serves 3 (or 2 adults and 2 children)

Number Of Ingredients 17

700g baby new potatoes
2 tbsp olive oil
1 lemon , zested
4 garlic cloves , whole and unpeeled
small bunch of thyme , leaves picked and torn, plus a few small leaves to serve
4 bay leaves
chicken legs, including thighs and drumsticks
½ tsp paprika
300g carrots , cooked, to serve
200g bag baby spinach
knob of butter
1 onion , chopped
2 garlic cloves , crushed
2 tbsp plain flour
300ml milk
generous grating of nutmeg
20g mature cheddar , grated

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Halve any large potatoes so they're all roughly the same size. Put in a pan of water, bring to the boil and simmer for 8-10 mins until tender. Drain.
  • Tip the potatoes into a large roasting tray to sit in one snug layer. Drizzle with 1 tbsp oil, season and add the lemon zest, garlic, thyme and bay. Toss to coat the potatoes. Use a potato masher to gently crack each potato, being careful not to break them up too much. Place the chicken on top, rub with the rest of the oil and the paprika, then season. Roast for 45 mins until golden brown and cooked through.
  • Meanwhile, make the creamed spinach. Boil the kettle and tip the spinach into a colander. Pour over the boiling water to wilt the leaves. Leave to cool.
  • Heat the butter in a pan. Add the onion and cook for 8-10 mins until softened. Stir through the garlic for another minute, then the flour for another minute. Pour in the milk, a little at a time, stirring and adding more until you have a smooth sauce. Bring to a simmer and stir continuously until the sauce has thickened.
  • Squeeze any liquid out of the spinach, then roughly chop. Add to the sauce along with the nutmeg. Season to taste. Transfer to a baking dish, top with the cheese, and bake for 15 mins until golden.
  • Cover the chicken and rest for 5 mins. Set aside 2 legs to cool before chilling for lunch tomorrow. Serve the rest (1 full leg each per adult, a drumstick or thigh each for the children) with the potatoes and spinach alongside some carrots.

Nutrition Facts : Calories 612 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 15 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.6 milligram of sodium

Tips:

  • Use the right chicken: Choose a whole chicken that is about 3-4 pounds. It should be free of giblets and the neck.
  • Season the chicken well: Season the chicken generously with salt, pepper, and garlic powder. You can also add other herbs and spices, such as thyme, rosemary, or paprika.
  • Don't overcrowd the pan: Make sure the chicken is evenly spaced in the pan so that it cooks evenly. If the pan is too crowded, the chicken will steam instead of roast.
  • Roast the chicken at a high temperature: This will help to ensure that the chicken is cooked through and that the skin is crispy.
  • Baste the chicken regularly: Basting the chicken with the pan juices will help to keep it moist and flavorful.
  • Let the chicken rest before carving: This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

This roasted chicken with cheesy creamy sauce is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is roasted to perfection and the cheesy creamy sauce is rich and flavorful. Serve this chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.

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