Chicken with Leeks and Cream

Nutriscore Rating: 68/100

Indulge in the creamy, savory goodness of Chicken with Leeks and Cream, a comforting one-pan recipe that blends tender chicken breasts with the delicate sweetness of sautéed leeks. The dish is elevated by a luscious sauce infused with garlic, fresh thyme, white wine, and a splash of lemon juice for a perfectly balanced flavor profile. Ideal for weeknight dinners or intimate gatherings, this recipe is quick to prepare, ready in under 45 minutes, and pairs effortlessly with fluffy mashed potatoes, steamed rice, or crusty bread to soak up every drop of the velvety sauce. Whether you're a fan of cozy, comforting meals or looking for a sophisticated twist on classic chicken recipes, this dish is guaranteed to become a household favorite. Keywords: chicken with leeks, creamy chicken recipe, easy dinner ideas, one-pan chicken recipes.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 4 pieces Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 3 large Leeks (white and light green parts only, thinly sliced)
• 2 pieces Garlic cloves (minced)
• 0.5 cup White wine (optional)
• 1 cup Chicken broth
• 1 cup Heavy cream
• 1 teaspoon Fresh thyme leaves
• 1 tablespoon Lemon juice

📝 Instructions

10 steps

1. Season the chicken breasts on both sides with salt and freshly ground black pepper.

2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.

3. Reduce the heat to medium-low and add the butter to the same skillet. Once melted, add the sliced leeks and cook, stirring occasionally, for about 5-7 minutes, or until soft.

4. Stir in the minced garlic and cook for another 1 minute, or until fragrant.

5. If using white wine, pour it into the skillet and simmer for 2-3 minutes to deglaze the pan and allow the alcohol to cook off.

6. Add the chicken broth to the skillet and stir. Return the chicken breasts to the skillet, nestling them into the leeks. Cover and simmer for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

7. Remove the chicken breasts again and set aside on a clean plate. Stir the heavy cream and fresh thyme leaves into the skillet, bringing the mixture to a gentle simmer.

8. Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly. Stir in the lemon juice and adjust the seasoning with additional salt and pepper if needed.

9. Return the chicken to the skillet to warm through, spooning the creamy leek sauce over the top.

10. Serve the chicken with the sauce spooned generously over it. Pair with mashed potatoes, rice, or crusty bread for a complete meal.

Nutrition Facts

1 serving (456.7g)

Calories		670
% Daily Value*
Total Fat		39.3 g	50%
	Saturated Fat	18.3 g	91%
	Polyunsaturated Fat	0.0 g
Cholesterol		223 mg	74%
Sodium		790 mg	34%
Total Carbohydrate		11.4 g	4%
	Dietary Fiber	2.3 g	8%
	Total Sugars	5.0 g
Protein		56.2 g	112%
Vitamin D		0.1 mcg	0%
Calcium		71 mg	5%
Iron		3.2 mg	18%
Potassium		763 mg	16%

*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.

Source of Calories

Fat: 1405 cal (56.5%%)

Protein: 897 cal (36.1%%)

Carbs: 184 cal (7.4%%)