Chicken and Leeks
Elevate your weeknight dinner game with this irresistible Chicken and Leeks recipe—a creamy, comforting dish that pairs tender, golden-seared chicken breasts with sautéed leeks simmered in a luxurious garlic, thyme, and white wine cream sauce. Bursting with savory flavors, this one-pan wonder combines simplicity with elegance, making it perfect for both busy weeknights and intimate dinner gatherings. The leeks lend a bright, onion-like sweetness that complements the richness of the sauce, while a sprinkle of fresh parsley adds a vibrant finishing touch. Ready in just 45 minutes, this dish is best served with fluffy mashed potatoes, buttery rice, or crusty bread to soak up every velvety drop. Whether you're a seasoned home cook or a novice in the kitchen, this Chicken and Leeks recipe delivers restaurant-quality results with minimal effort.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 large stalks Leeks
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 cup Chicken stock
- 1 cup Heavy cream
- 1 teaspoon Thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup White wine (optional)
- 2 tablespoons Parsley (for garnish)
Instructions
Wash the leeks thoroughly, as they can trap dirt and grit. Slice the white and light green parts into thin rounds, discarding the dark green tops.
Pat the chicken breasts dry with paper towels, then season both sides with salt, black pepper, and thyme.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the butter is melted and bubbling, add the chicken breasts.
Sear the chicken for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set aside; it does not need to be fully cooked at this stage.
In the same skillet, reduce the heat to medium-low and add the remaining olive oil and butter. Add the sliced leeks and sauté for 5-7 minutes until they are soft and fragrant.
Mince the garlic and stir it into the leeks. Cook for another 1 minute, being careful not to let the garlic burn.
Deglaze the pan with white wine (if using) or a splash of chicken stock, scraping up any browned bits from the bottom of the skillet.
Pour in the chicken stock and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and allow it to cook for 2-3 minutes to thicken slightly.
Nestle the seared chicken breasts back into the skillet, spooning some of the sauce over the top. Cover the skillet with a lid and simmer for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley and serve hot. This dish pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.0 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 824 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
