Tomato Leek Chicken
Elevate your weeknight dinner repertoire with this vibrant and flavorful Tomato Leek Chicken recipe. Juicy, golden-seared chicken thighs are nestled in a rich, savory sauce made with tender leeks, sweet cherry tomatoes, and a fragrant medley of garlic, balsamic vinegar, and fresh thyme. This one-pan meal is not only easy to make but beautifully balanced with vibrant colors and wholesome ingredients. Ready in under an hour, it's ideal for busy nights when you crave something both hearty and nourishing. Serve it over fluffy rice, creamy mashed potatoes, or alongside crusty bread to soak up the aromatic tomato-leek sauce. Perfect for comforting family dinners or elegant entertaining, this dish combines simplicity and sophistication in every bite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 large leeks
- 2 cups cherry tomatoes
- 3 cloves garlic cloves
- 1 cup chicken broth
- 1 tablespoon balsamic vinegar
- 4 sprigs fresh thyme
- 2 tablespoons parsley (optional, for garnish)
Instructions
Clean the leeks thoroughly by cutting off the dark green tops and root ends, then slicing them in half lengthwise and rinsing under water to remove any grit. Slice the cleaned leeks into 1/4-inch rounds.
Slice the cherry tomatoes in half and mince the garlic cloves.
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and sear for 3-4 minutes per side, until golden brown. Remove the chicken and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the leeks and cook for about 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cherry tomatoes and season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 5 minutes, allowing the tomatoes to soften and release their juices.
Pour in the chicken broth and balsamic vinegar, stirring to combine. Add the fresh thyme sprigs.
Nestle the chicken thighs back into the skillet, making sure they are partially submerged in the sauce.
Cover the skillet with a lid and reduce the heat to low. Simmer for 20 minutes, or until the chicken is fully cooked and tender, with an internal temperature of 165°F (74°C).
Remove the thyme sprigs and discard.
If desired, garnish the dish with chopped fresh parsley before serving.
Serve hot with your choice of sides, such as rice, mashed potatoes, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3354 mg | 146% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 22.6 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 341 mg | 26% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2578 mg | 55% | |
*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.
