Chicken Leeks and Spinach
Transform dinner into a creamy, wholesome delight with this Chicken Leeks and Spinach recipe. Juicy, golden-seared chicken breasts rest in a velvety parmesan cream sauce infused with the delicate sweetness of sautéed leeks and the earthy richness of fresh spinach. This one-pan meal combines vibrant greens, aromatic garlic, and tender chicken, all simmered to perfection for a dish that’s as comforting as it is elegant. Ready in under an hour, this recipe is perfect for cozy family dinners or easy entertaining. Serve it with crusty bread or fluffy rice to soak up every luscious drop of sauce. Indulge in a restaurant-worthy meal right at home with this satisfying, flavorful creation! Keywords: chicken leeks and spinach, creamy chicken recipes, one-pan meals, parmesan cream sauce, easy chicken dinner.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 large leeks
- 6 cups fresh spinach
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons flour
Instructions
Rinse the leeks thoroughly and slice them into thin rounds. Set aside.
Season the chicken breasts with salt, pepper, and paprika on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
Lower the heat to medium, add the remaining olive oil and butter to the same skillet, and sauté the leeks for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
Sprinkle the flour over the leeks and garlic, stirring well to form a paste. Cook for 1 minute to eliminate the raw flour flavor.
Gradually whisk in the chicken broth and heavy cream, stirring constantly to create a smooth sauce.
Stir in the grated parmesan cheese, ensuring it melts into the sauce. Season with additional salt and pepper if needed.
Return the chicken breasts to the skillet and spoon some of the sauce over them.
Cover the skillet with a lid and let the chicken simmer in the sauce for 10-12 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).
In the last 2-3 minutes of cooking, add the spinach to the skillet, covering it again to wilt the leaves.
Serve the chicken hot, surrounded by the creamy leeks and spinach, with extra sauce drizzled on top. Enjoy!
Nutrition Facts
Calories |
3045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 5216 mg | 227% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 12.6 g | ||
| Protein | 262.3 g | 525% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1361 mg | 105% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2692 mg | 57% | |
*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.
