This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Creamy Chicken and Leeks Recipe!
Leeks are the national vegetable of Wales and I love them! If you are also a leek lover, you have come to the right place!
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Why You Will Want To Make This Leek Recipe!
This Easy Creamy Chicken and Leeks recipe is a totally delicious way to enjoy leeks. You'll adore this restaurant worthy recipe and dish because:
- It's absolutely delightful! You'll enjoy moist chicken enveloped with a creamy and mustardy sauce and surrounded by tender and tasty leeks!
- This dish is perfect for a busy weeknight as it's quick and easy to make. You can have dinner on the table in about 30 minutes (prep time is about 10 minutes and cook time 20 minutes). It's also special enough to serve for your Sunday suppers!
- You'll bask in the rave reviews your family will give you when you make this dish!
So now let me show you what ingredients you will need for this fab dish!
🥘 Ingredients
This recipe uses simple ingredients easily found at your local grocery store. The ingredients you will need for this chicken dish are:
- Chicken breasts - if the chicken breasts you purchase are large, I recommend that you cut them horizontally into even pieces to get them on the thinner side for use in this recipe
- Leeks - we'll use the tender light green and white portions of the leeks. You'll need either one large leek or 2-3 small or medium leeks for use in this recipe
- Olive oil
- Butter - I used salted butter but you can sub unsalted butter
- Fresh garlic cloves
- Onion
- Dry white wine
- Chicken broth or chicken stock
- Salt
- Black Pepper
- Mustard - I used Dijon but whole grain mustards would also work well in this recipe; The addition of mustard helps give this dish amazing flavor
- Heavy cream
I have used chicken breasts for this recipe, however you could sub boneless skinless thighs if you prefer. Skin-on chicken thighs are not the best option for this recipe.
Optionally you could also add a little lemon juice or lemon zest to this dish to add a little brightness.
Ok now I'll guide you step by step in making this creamy chicken and leeks recipe!
🔪 Instructions
Prepare The Leeks
Let's begin by preparing the leeks. Leeks typically have a lot of dirt in them! You'll need to be sure to clean leeks well before use. In this recipe we are only using the bottom white parts and light green parts (on the stalk) of the leek, which are more tender than the top dark green parts.
The best way to clean them is to slice the leek lengthwise but keep the layers together (don't slice all the way through). Once it's open like this, it makes it easier to rinse the leek clean of all dirt. After cleaning the leek cut across widthwise or chop them for use.
Prepare and Brown the Chicken
Chicken breasts can be absolutely HUGE! If you the ones you bought are large, it's best to cut them horizontally into even pieces to get them on the thin side for this recipe. The chicken cooks much quicker when it is thin.
Season chicken with salt and pepper. Set a large pan on your stove on medium-high heat, and add 1 tablespoon of butter and 1 tablespoon of olive oil. Once the butter has melted and the mixture is hot, add the chicken to the pan and cook each side for around 3-4 minutes to brown the chicken. Then remove the golden brown chicken from the pan and set it aside. We will finish cooking the chicken in a later step.
Sauté The Garlic, Onion, And Leeks
Reduce the heat to medium heat and add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Now add the garlic and onion and stir constantly, for around 1 minute. Watch so that the garlic browns but does not burn. You may need to remove the pan from the heat for a bit if the garlic starts to burn.
Add the wine to deglaze and scrape up any browned bits you may find at the bottom of the pan at this time. Let the wine reduce to about half for around 30 seconds or so.
Now add the leeks to the pan and sauté for 2 minutes, then add the chicken broth.
The Return Of The Chicken
We're almost ready to enjoy this great meal!
Return the chicken pieces to the pan then add the mustard. Stir the mustard in, and then cook for 5 minutes, still on a medium heat. If the dish looks too dry, add additional chicken broth to your liking. The chicken will finish cooking during this time.
Turn off the heat, and then stir in the cream. As with the broth, feel free to add additional cream to your liking.
Taste the sauce, and add additional salt and pepper if needed. Your delicious and easy chicken with leeks is now ready to enjoy!
A full printable recipe card can be found below!
Suggestions For Serving Your Creamy Chicken and Leeks!
It's time to enjoy your mouthwatering creamy chicken and leeks! This dish is PERFECT served with rice or mashed potatoes to soak up the sauce. Crusty bread and a simple green salad would be great as well!
Savor the lovely delicate flavor of the leeks and the wonderful tender and moist chicken.
I hope this might become your new favorite chicken recipe! Bon appetit!
FAQ
The dark green part of leeks is tough and not great for eating. You can save the dark green leaves for use in making vegetable stocks. The white and light green parts of the leek are suitable for eating and totally delicious!
Chicken is the perfect accompaniment to leeks, as in this recipe!
Leeks add a somewhat sweet onion flavor to dishes, but they are milder than onions.
Some Other Recipes You May Enjoy!
Here are some other recipes that you may enjoy:
- Leek Stew Recipe For Welsh Cawl Cennin (Leek Broth)
- Crispy Garlicky Roast Chicken Recipe
- Easy Chicken Armadillo Eggs Recipe
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Grace
Easy Creamy Chicken and Leeks Recipe
Equipment
- 1 large pan preferably cast iron
Ingredients
- 1.5 lb chicken breasts if they are large, cut them in half horizontally into 2 even pieces; it's ideal to have 4 chicken breasts for this dish for 4 servings
- ½ lb leek 1 large leek will yield around ½ lb for this recipe or you may need 2-3 small leeks; slice the white and light green tender parts widthwise into circular shapes or half moon shapes
- 2 tablespoon olive oil split
- 2 tablespoon butter split
- 5 cloves garlic minced
- ¼ onion sliced thinly
- ¼ cup white wine use a dry white wine such as Chardonnay
- ¾ cup chicken broth or chicken stock may add extra for a more saucy dish
- ¼ ts salt plus additional to taste
- ¼ ts pepper plus additional to taste
- 1 tablespoon mustard I used Dijon but feel free to use any mustard you like, and by all means add more than 1 tablespoon if you prefer!
- ½ cup heavy cream may add extra for a creamier and saucier dish
Instructions
- Season the chicken with salt and pepper. Set a large pan on your stove on medium-high heat, and add 1 tablespoon of butter and 1 tablespoon of olive oil. Once the butter has melted and the mixture is hot, add the chicken to the pan and cook each side for around 3-4 minutes to brown the chicken. Then remove the chicken from the pan and set it aside. We will finish cooking the chicken in a later step.
- Reduce the heat to medium and add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Now add the garlic and onion and , stirring constantly, for around 1 minute. Watch so that the garlic browns but does not burn. You may need to remove the pan from the heat for a bit if the garlic starts to burn.
- Add the wine to deglaze and scrape up any browned bits at this time. Let the wine reduce to about half for around 30 seconds or so.
- Add the leeks to the pan and sauté for 2 minutes, then add the chicken broth.
- Return the chicken to the pan then add the mustard. Stir the mustard in, and then cook for 5 minutes, still on a medium heat. During this time if the dish looks too dry, add additional chicken broth to your liking.
- Turn off the heat, and then stir in the cream. As with the broth, feel free to add additional cream to your liking.
- Taste the sauce, and add additional salt and pepper if needed. Your delicious and easy chicken with leeks is now ready to enjoy!
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