Creamy Chicken and Leeks

chicken and leeks in a black bowl served with lemon wedges.

5 from 1 vote

Enjoy a creamy chicken and leeks dish that is ready in just 30 minutes. Perfect for a cozy family meal, it pairs wonderfully with mashed potatoes or rice.

Prep Time15

Cook Time25

Course: Main Course

Cuisine: American, British

Servings: servings

Calories: 445kcal

Author: Adina

Equipment

Large skillet or nonstick pan

Ingredients

1 lb boneless skinless chicken breast 450 g, Note 1
1 lb leeks 450 g, Note 2
1 onion
2 garlic cloves
2 tablespoons olive oil divided
1 tablespoon all-purpose flour
1 cup chicken broth 230 ml, not too salty
¾ cup heavy cream 175 ml
1 tablespoon Dijon mustard
1 tablespoon lemon juice freshly squeezed
a few gratings of nutmeg
fine sea salt and ground black pepper
2 tablespoons parsley
1 teaspoon cornstarch optional

Instructions

Chicken breasts: Pat them dry with a kitchen towel and cut them into strips (about ½ inch/ 1 cm thick and 1.2 – 1.5 inch/ 3-4 cm long). Season the strips with salt and pepper.
1 lb boneless skinless chicken breast / 450 g + fine sea salt and ground black pepper
Leeks and onions: Clean the leeks thoroughly. Remove the outer layer of the leek if it’s yellowish or wilted. Trim off the roots and any dark green, wilted ends. Wash the leek thoroughly, separating the layers where the white and green parts meet, as dirt often collects there. Rinse between the layers and slice them (about ½ inch/ 1 cm). Finely chop the onion and the garlic.
1 lb leeks / 450 g + 1 onion + 2 garlic cloves
Cook the chicken: Heat 1 tablespoon of oil in the pan. Cook the chicken in two batches, stirring occasionally for about 3 minutes per batch, until golden on all sides. Remove the chicken from the pan.
Sauté leeks: In the same pan, heat the oil and add the leeks, onions, and garlic. Sauté for about 4 minutes. Stir in the flour and cook for 1 minute. Pour in the stock, then simmer briefly with the pot partially covered.
1 tablespoon all-purpose flour + 1 cup chicken broth / 230 ml
Add heavy cream, stir, and simmer for about 5 minutes until the sauce thickens slightly.
¾ cup heavy cream / 175 ml
Thicken the sauce: Now, you can decide if you want to use a bit of cornstarch to thicken the sauce. If so, whisk the cornstarch with 1-2 teaspoons of cold water in a small bowl. Whisk the slurry into the simmering sauce and stir; the sauce will thicken almost instantly.
1 teaspoon cornstarch
Adjust: Add mustard and lemon juice and adjust the taste with salt and pepper. Add the chicken pieces and reheat them for 1-2 minutes. Stir in the chopped parsley and serve immediately.
1 tablespoon Dijon mustard + 1 tablespoon lemon juice + a few gratings of nutmeg + fine sea salt and ground black pepper + 2 tablespoons parsley

Notes

Chicken cut: You can also make this recipe with boneless, skinless chicken thighs or with turkey breast.
Leeks: Check their weight when buying them; they can come in very different sizes, and 1 pound/ 450 g can be anything from 1 huge leek to several slender ones.

Nutrition