Chicken with Leeks Mushrooms and Wine
Indulge in the comforting elegance of Chicken with Leeks, Mushrooms, and Wine—a dish that combines tender, golden-seared chicken breasts with a velvety sauce rich in gourmet flavors. This recipe features earthy cremini mushrooms, sweet and delicate leeks, and a luscious blend of dry white wine, chicken broth, and heavy cream, all seasoned with fragrant fresh thyme and parsley. Perfectly balanced and easy to prepare in under an hour, it's a fantastic option for weeknight dinners or special occasions alike. Serve this savory masterpiece with rice, buttery mashed potatoes, or crusty bread to savor every drop of the creamy sauce. This chicken dinner is a harmonious fusion of simple ingredients elevated by classic cooking techniques, making it a must-try for home chefs seeking elegance and flavor.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Leeks (white and light green parts only, thinly sliced)
- 8 ounces Cremini or white mushrooms (sliced)
- 3 cloves Garlic (minced)
- 1 cup Dry white wine
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley (chopped)
Instructions
Season the chicken breasts on both sides with salt and pepper. Lightly coat them with all-purpose flour, shaking off any excess.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan. Once melted and hot, sear the chicken for 3-4 minutes per side, or until golden brown. Remove the chicken from the pan and set aside.
In the same skillet, reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the sliced leeks and mushrooms, and sauté for 5-6 minutes until softened and lightly browned.
Stir in the minced garlic and cook for an additional 1 minute, ensuring it doesn't burn.
Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth, heavy cream, and thyme to the pan. Stir to combine and bring the mixture to a gentle simmer.
Return the seared chicken breasts to the skillet, nestling them into the leek and mushroom mixture. Cover the skillet with a lid and let everything cook together over medium-low heat for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Sprinkle the dish with freshly chopped parsley before serving. Serve hot with rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.6 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 848 mg | 18% | |
*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.
