Pan Roasted Chicken Breasts with Mushrooms and Leeks for Two
Elevate your next date night with this elegant yet approachable Pan Roasted Chicken Breasts with Mushrooms and Leeks for Two. Perfectly seared, golden-brown chicken breasts are paired with a savory medley of caramelized mushrooms, tender leeks, and fragrant garlic, all brought together with a luxurious white wine and thyme-infused pan sauce. This one-skillet recipe transitions seamlessly from stovetop to oven, making it a fuss-free yet gourmet choice. Customize the dish with an optional splash of heavy cream for added richness, and enjoy a restaurant-quality meal in just 40 minutes. Whether you’re celebrating a special occasion or simply treating yourself, this flavorful chicken dinner is sure to impress.
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Recipe Information
Ingredients
- 2 pieces Boneless, skin-on chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cups Mushrooms (cremini or button), sliced
- 1 medium leek Leeks, white and light green parts only, thinly sliced
- 2 cloves Garlic, minced
- 0.25 cup Dry white wine
- 0.5 cup Chicken broth
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Heavy cream (optional)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts, skin-side down, and sear for 4-5 minutes until the skin is golden brown. Flip the chicken and cook for another 2 minutes. Remove from the skillet and set aside.
Reduce heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Add the mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Add the leeks to the mushrooms and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for 1 minute, until fragrant.
Deglaze the pan by pouring in the white wine, scraping up any brown bits from the bottom of the skillet. Let the wine simmer for 1-2 minutes until slightly reduced.
Add the chicken broth and thyme leaves to the skillet. Return the chicken breasts to the pan, skin-side up, along with any juices from the plate.
Transfer the skillet to a preheated 375°F (190°C) oven and roast for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven. Transfer the chicken breasts to a plate and tent with foil to keep warm.
Place the skillet back on the stovetop over medium heat and stir in the remaining 1 tablespoon of butter. For a creamier sauce, stir in heavy cream. Simmer for 2-3 minutes to slightly thicken the sauce.
Serve the chicken breasts with the mushroom and leek mixture spooned over top. Enjoy your elegant, flavor-packed meal!
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 1274 mg | 55% | |
| Total Carbohydrate | 9.6 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.8 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 970 mg | 21% | |
*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.
