Spring Chicken with Leeks and Peas
Capture the vibrant flavors of the season with this comforting yet elegant Spring Chicken with Leeks and Peas. This one-skillet recipe pairs tender, golden-browned chicken thighs with a creamy, aromatic sauce made from leeks, garlic, white wine, and a touch of thyme. Sweet pops of peas and a hint of zesty lemon brighten the dish, while a garnish of fresh parsley adds the perfect finishing touch. Ready in just 45 minutes, this recipe is ideal for weeknight dinners or springtime entertaining. Serve it alongside mashed potatoes, rice, or crusty bread to soak up every last drop of the luscious sauce. Perfect for anyone searching for quick chicken recipes, seasonal dinners, or one-pan meals!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces leeks (white and light green parts only, sliced thin)
- 3 cloves garlic (minced)
- 0.5 cup dry white wine
- 1 cup chicken broth
- 0.25 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 piece lemon (zest and juice)
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down if using bone-in, and sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
Reduce the heat to medium. Add the butter to the skillet and let it melt. Stir in the sliced leeks and cook for 5-6 minutes, stirring occasionally, until softened and fragrant.
Add the minced garlic and cook for another minute, stirring frequently, until fragrant.
Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to release any browned bits. Let the wine simmer for 2 minutes to reduce slightly.
Stir in the chicken broth, heavy cream, and fresh thyme leaves. Bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet, nestling them into the sauce. Cover the skillet with a lid and cook for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Add the frozen peas to the skillet during the last 5 minutes of cooking, stirring gently to incorporate.
Just before serving, stir in the lemon zest and juice. Adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley and serve hot over mashed potatoes, rice, or alongside crusty bread.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 563 mg | 24% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.6 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 185 mg | 14% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2019 mg | 43% | |
*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.
