Leeky Chicken Chicken with Leek Sauce
Savor the rich, comforting flavors of "Leeky Chicken Chicken with Leek Sauce," a crowd-pleasing recipe that combines crispy, golden chicken thighs with a velvety leek-infused cream sauce. Perfect for weeknight dinners or special occasions, this dish highlights the delicate sweetness of perfectly sautéed leeks, enhanced with Dijon mustard, fresh thyme, and a splash of tangy lemon juice. The bone-in, skin-on chicken thighs are seared to perfection, then simmered in a luxurious sauce that’s as indulgent as it is easy to make. Ready in under an hour, this recipe pairs beautifully with mashed potatoes, rice, or crusty bread to soak up every creamy bite. Add a sprinkle of fresh parsley for a vibrant finishing touch, and you’ve got a dish that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 pieces Leeks (white and light green parts only, thinly sliced)
- 2 cloves Garlic (minced)
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken thighs, skin-side down, and cook for 6-7 minutes until the skin is crispy and golden. Flip and cook the other side for 4-5 minutes. Remove the chicken from the pan and set aside. (The chicken won't be fully cooked at this stage.)
Reduce the heat to medium and add butter to the same pan. Once melted, add the sliced leeks and a pinch of salt. Cook, stirring occasionally, for about 5 minutes or until the leeks have softened.
Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
Deglaze the pan by pouring in the chicken broth. Use a wooden spoon to scrape up any brown bits from the bottom of the pan.
Stir in the heavy cream, Dijon mustard, and thyme leaves. Bring the sauce to a simmer and return the chicken thighs to the pan, skin-side up.
Lower the heat to medium-low, cover the pan, and let the chicken cook in the sauce for about 20 minutes or until the chicken is cooked through (internal temperature of 165°F or 74°C).
Remove the chicken from the pan once more and stir the lemon juice into the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the chicken thighs topped with the creamy leek sauce and garnish with fresh parsley. This dish pairs beautifully with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 854 mg | 37% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.2 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 423 mg | 9% | |
*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.
