Chicken Leeks with Creme Fraiche
Elevate your weeknight dinner game with this creamy and comforting Chicken Leeks with Crème Fraîche recipe! Tender, golden-browned chicken breasts simmer alongside sweet, softened leeks in a rich sauce made with dry white wine, chicken stock, and a luscious dollop of crème fraîche. Infused with garlic, fresh thyme, and a bright splash of lemon juice, this dish balances indulgence with freshness, creating a meal that's perfect for any occasion. Easy to prepare in just under an hour, it’s an elegant yet approachable option for busy cooks. Garnish with fresh parsley and serve with crusty bread, mashed potatoes, or steamed veggies to soak up every decadent bite. Whether for a cozy family dinner or an impressive meal for guests, this one-pan chicken recipe is sure to delight!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 medium leeks
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 minced garlic cloves
- 1 cup dry white wine
- 1 cup chicken stock
- 3 tablespoons crème fraîche
- 1 teaspoon fresh thyme leaves
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Trim and slice the leeks lengthwise, then chop them into half-moons. Rinse thoroughly under running water to remove any dirt and drain well.
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove the chicken and set it aside on a plate.
Lower the heat to medium and add the remaining tablespoon of butter to the same skillet. Stir in the chopped leeks and cook for 5-7 minutes, stirring occasionally, until softened and fragrant.
Add the minced garlic to the leeks and sauté for an additional minute.
Deglaze the pan by pouring in the dry white wine. Let it simmer for 2-3 minutes, scraping any browned bits from the bottom of the pan.
Stir in the chicken stock and thyme leaves. Return the chicken breasts to the skillet, nestling them into the leek mixture. Cover and simmer on low heat for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Once the chicken is cooked, remove the skillet from the heat. Stir in the crème fraîche and lemon juice, mixing well until the sauce is creamy and smooth.
Taste and adjust seasoning as needed with additional salt and black pepper.
Garnish with freshly chopped parsley before serving. Serve warm with steamed vegetables, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
2121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 2055 mg | 89% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 16.9 g | ||
| Protein | 233.1 g | 466% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 357 mg | 27% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 943 mg | 20% | |
*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.
