Chicken Bacon and Leek
Experience comfort food at its finest with this decadent Chicken Bacon and Leek recipe, a one-pan dish brimming with rich, savory flavor. Juicy, golden-seared chicken breasts are nestled in a creamy leek and garlic sauce infused with Dijon mustard and fresh thyme, while crispy streaky bacon adds a smoky depth that ties it all together. This easy yet elegant dinner recipe is oven-baked to perfection, ensuring every bite is tender and infused with creamy, herby goodness. Perfect for busy weeknights or special occasions, this dish is ready in under an hour and pairs beautifully with mashed potatoes, rice, or crusty bread. Treat your family to a hearty, irresistible dinner that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 6 slices Streaky bacon
- 2 medium stalks Leeks
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 cup Heavy cream
- 1 cup Chicken stock
- 1 tablespoon Dijon mustard
- 2 teaspoons Fresh thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium heat.
Sear the chicken breasts for 3-4 minutes per side, until golden brown. Remove from the skillet and set aside.
In the same skillet, add the streaky bacon and cook until crispy, about 5 minutes. Remove and place on a paper towel-lined plate to drain excess grease.
Discard excess bacon fat from the skillet, leaving about 1 tablespoon in the pan. Add the remaining olive oil and butter.
Slice the leeks into thin rounds and add them to the skillet. Sauté for 5-7 minutes, until softened.
Mince the garlic cloves and add them to the skillet. Cook for an additional 1-2 minutes until fragrant.
Pour in the chicken stock and scrape the bottom of the skillet to deglaze and release any browned bits.
Stir in the heavy cream, Dijon mustard, and thyme. Bring the mixture to a gentle simmer and allow it to thicken slightly, about 3-4 minutes.
Return the chicken and bacon to the skillet, nestling it into the creamy leek sauce.
Transfer the skillet to the preheated oven and bake uncovered for 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Remove the skillet from the oven and let it rest for 5 minutes before serving.
Serve the Chicken Bacon and Leek hot, garnished with additional thyme if desired. Pair with mashed potatoes, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
3340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.7 g | 277% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 1048 mg | 349% | |
| Sodium | 6122 mg | 266% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.3 g | ||
| Protein | 281.0 g | 562% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 243 mg | 19% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1172 mg | 25% | |
*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.
