Juicy Christmas Chicken Recipe with Creamy Sun-Dried Tomato Sauce

The holidays are here and your oven is staging a rebellion.

You want something festive and juicy that won’t turn your kitchen into a personality-ruining disaster.

Enter Christmas Chicken with Creamy Sun-Dried Tomato Sauce—a roast chicken that feels fancy but is actually pretty doable.

That sun-dried tomato cream sauce clings to every bite like holiday magic, and you’ll be shocked at how quickly it comes together.

Equipment

Must-haves

• Roasting pan or large oven-safe skillet
• Meat thermometer
• Sharp knife
• Kitchen twine
• Carving board

Nice-to-haves

• Basting brush
• Whisk
• Microplane zester
• Optional: a splash of white wine to deglaze

Ingredients

• 1 whole chicken (4-5 lb), patted dry
• 2 tbsp unsalted butter, softened
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 orange, zested and juiced
• 1/2 cup chicken stock
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes in oil, chopped
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish
• Optional: 1/4 cup dry white wine (to deglaze)

Tip: If your sun-dried tomatoes are dry, rehydrate quickly in hot water for a softer, saucier sauce. That way you won’t hear the crunch of regret with every bite.

Note: Let the chicken come closer to room temperature before roasting for even cooking. The goal is juicy meat and skin that crackles, not a cold center and a lukewarm dream.

Instructions

1. Preheat your oven to 425°F (220°C). The stage is set for a golden crown of chicken magic.
2. In a small bowl, mix the softened butter, olive oil, minced garlic, salt, pepper, thyme, rosemary, and the zest of the orange. Turn it into a fragrant dream you’ll want to lick off the spoon. That’s mostly the butter talking.
3. Pat the chicken dry. Gently loosen the skin over the breast and thighs, then smear half the herbed butter under the skin and the rest over the outside. Massage like you mean it.
4. Stuff a few orange slices or extra herbs in the cavity if you’re feeling fancy—this is optional but very festive.
5. Tighten the legs with kitchen twine so the bird keeps its pose—statuesque, not flappy.
6. Heat the roasting pan with a little oil, then sear the chicken on all sides until the skin is golden, about 4-6 minutes per side. You’re basically giving it a spa day before the roast.
7. Transfer the pan to the oven and roast 55-65 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. The skin should be crackly and the meat juicy.
8. Remove the chicken to a resting rack and pour off a little of the pan drippings if there’s a lot—reserve them for later sauciness.
9. Make the sauce in the same pan: add sun-dried tomatoes, deglaze with wine (or stock) for extra depth, then pour in chicken stock and heavy cream. Simmer 5-7 minutes until slightly thickened. Stir in Parmesan and adjust salt to taste.
10. Return the chicken to the pan to coat with the creamy sauce, or simply slice and spoon the sauce over the pieces. Garnish with fresh parsley and serve hot.
11. Let the chicken rest 10 minutes before carving, so the juices settle like polite guests at a holiday table.

Good to Know

This Christmas chicken yields a creamy sun-dried tomato sauce that clings to every bite, turning ordinary white meat into festive gold. The trick is a quick sear, a hot oven, and letting the sauce simmer to kiss-coat perfection.

Tips

• Let the chicken rest after roasting to retain juiciness. 10-15 minutes is perfect.
• If dairy-free is your jam, swap in coconut cream and a splash of oil from the sun-dried tomatoes. It won’t be the same, but it’ll still be delicious.
• For extra Christmas sparkle, garnish with chopped fresh parsley or a few pomegranate seeds for color.
• Use a meat thermometer and trust the numbers—avoid the guesswork, and no one wants a pink thigh, unless it’s candy.

Variations

• Swap in bone-in chicken thighs for juicier meat and quicker cooking time.
• Lighten the sauce with half-and-half instead of heavy cream, or use a blend of milk and flour to thicken (if you’re avoiding dairy entirely, use cornstarch mixed with stock).
• Add mushrooms or spinach to the sauce for extra texture and color.
• For a brighter note, stir in a splash of lemon juice at the end.

Serving Suggestions

Pair this Christmas chicken with creamy mashed potatoes or roasted garlic potatoes and a side of green beans almondine for a complete holiday plate. A crusty bread loaf for sopping up sauce is basically compulsory.

For a more colorful plate, add roasted carrots and Brussels sprouts tossed with a touch of balsamic. And if you crumble a little extra Parmesan over everything, your guests will swear you hired a personal chef. That’s okay—let them think you did.