Chicken with Leeks and Mushrooms
Delight your taste buds with this comforting and flavorful Chicken with Leeks and Mushrooms recipe, a dish that combines tender, golden-browned chicken thighs with a velvety, herb-infused cream sauce. Perfectly sautéed leeks and cremini mushrooms bring earthy sweetness and depth to the dish, while garlic, Dijon mustard, and fresh thyme elevate the flavors. Cooked in one skillet for easy cleanup, this recipe is ideal for weeknight dinners or elegant entertaining. Serve it with rice, mashed potatoes, or crusty bread to soak up every delicious drop of the creamy sauce. Ready in under an hour, this recipe is a hearty, satisfying meal the whole family will love.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces leeks, white and light green parts only, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Pat the chicken thighs dry with paper towels, and season both sides with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken thighs to the pan and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken from the pan and set aside on a plate.
Reduce the heat to medium and add 2 tablespoons of unsalted butter to the same pan.
Once the butter has melted, add the sliced leeks and cook for 3-4 minutes, stirring occasionally, until softened.
Add the sliced mushrooms to the pan and cook for another 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Deglaze the pan by pouring in 1 cup of chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in 0.5 cup of heavy cream, 1 tablespoon of Dijon mustard, and 1 teaspoon of fresh thyme leaves. Return the chicken thighs to the pan, nestling them into the sauce.
Reduce the heat to low, cover the pan, and let the chicken simmer for 20 minutes, or until it is cooked through and reaches an internal temperature of 165°F (74°C). Stir the sauce occasionally to prevent sticking.
Taste the sauce and adjust seasoning with the remaining salt and black pepper, if needed.
Garnish with chopped fresh parsley (if desired) before serving. Serve hot with rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 803 mg | 35% | |
| Total Carbohydrate | 5.9 g | 2% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 2.8 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 565 mg | 12% | |
*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.
