Herbed Chicken Breasts with Buttered Leeks
Elevate your weeknight dinner game with Herbed Chicken Breasts with Buttered Leeks, a dish that combines tender, juicy chicken with a luscious, creamy leek sauce. This flavorful recipe features herb-marinated chicken, seared to golden perfection and then baked to juicy tenderness. The star of the dish, however, is the buttery leeks—gently simmered with chicken broth, heavy cream, and a splash of lemon juice for a rich and elegant sauce. With its harmonious blend of fresh rosemary, thyme, and garlic, this recipe is perfect for those who crave comfort with a gourmet twist. Ideal for pairing with mashed potatoes or crusty bread, this 30-minute masterpiece makes an impressive yet approachable meal for any occasion.
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Recipe Information
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 leeks, white and light green parts only, sliced into thin half-moons
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 375°F (190°C) and set aside a baking dish.
Season the chicken breasts with salt and black pepper on both sides.
In a small bowl, mix the chopped rosemary, thyme, and minced garlic with 1 tablespoon of olive oil to create an herb marinade.
Rub the herb mixture evenly over the chicken breasts.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken breasts for 2-3 minutes per side, until golden brown, then transfer to the baking dish and bake in the oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the buttered leeks. Melt 3 tablespoons of butter in a medium saucepan over medium heat.
Add the sliced leeks to the saucepan and season with a pinch of salt and black pepper.
Cook the leeks, stirring occasionally, for 8-10 minutes, or until soft and tender.
Stir in the chicken broth and bring to a simmer. Cook for 3-4 minutes until slightly reduced.
Add the heavy cream, lemon juice, and the remaining 1 tablespoon of butter. Stir well and cook for another 2-3 minutes, until the sauce thickens slightly.
Once the chicken is done baking, let it rest for 5 minutes before serving.
Plate the chicken breasts and spoon the buttered leeks and cream sauce over the top.
Serve immediately and enjoy your Herbed Chicken Breasts with Buttered Leeks!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 718 mg | 31% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 471 mg | 10% | |
*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.
