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This 30-minute creamy chicken and leeks dish is your new go-to dinner: easy, comforting, and flexible! Serve it as is or build into pies, pasta, and more.
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I’ve made this recipe twice now and it was a huge hit! My husband and my 2 year old love it! I didn’t have ground mustard or tarragon so I subbed Dijon mustard and thyme. Worked beautifully! - Chelsea
See more reviews here→ or keep scrolling to the comments section below!
My incredibly easy chicken and leeks recipe is the definition of comfort food - richly creamy without feeling heavy, and quick to prepare, making it a perfect go-to during busy weeknights.
With a simple leek sauce and tender chicken, it comes together in about 30 minutes - ideal for when you want a delicious, home-cooked meal without spending hours in the kitchen.
It's totally versatile, too. When you want something warm and satisfying, this chicken and leeks recipe is perfect as a base for chicken and leek pie, in pasta, or served over rice or potatoes. Make it how you like - it's always a hit!
How to Cut Leeks for Chicken & Leeks
- Place the leek on a cutting board. Using a large knife, cut a thin slice from the root end.
- Cut the dark green, tough leaves off the end. You now have the section of the leek that is tender and oh so good for cooking.
- Hold the leek with one hand and cut it into slices. We recommend thin slices. Be sure to rinse the leeks after chopping.
How to Clean Leeks for Chicken & Leeks
Leeks add such great flavor to dishes, but they need to be cleaned. You want to give them a good scrub when you get them home.
- Rinse the leeks under water to remove dirt and sand.
- Chop the leeks per the above directions.
- Place the chopped leeks in a bowl and fill it with cold water.
- Use your hands to agitate the leeks and dislodge any leftover dirt and sand.
Leeks Substitute
If you can find leeks (you should try them!) you will love this recipe. But, there are times I have a hard time finding them at my local grocer! The best substitute I have found for leeks is Sweet or Vidalia onions.
Slice the onions in rounds and you can easily substitute them for leeks. I have made this dish many times using sweet onions and it is also delicious.
Isabel's Top Tips for This Chicken Leek Recipe
- If you want very tender chicken, pound the meat with a rolling pin.
- Make sure to move the leeks around when you are frying them up. You do not want to burn leeks. Trust me on this!
- Leeks are a delicious vegetable full of wonderful flavor, but they are grown in the ground in sandy soil. Please make sure you give them a very good rinse. You don't want to wind up with a gritty chicken dish.
- If you can not find leeks, use sweet or Vidalia onions sliced into rounds.
- You could also use ramps to put a spin on your chicken and leeks recipes by turning this into a ramps recipe. If you can get your hands on ramps, definitely give it a try!
What to Make with Chicken and Leeks
Leeks recipes like these can be used as the starting point for a variety of new creations. This includes:
- Chicken and leek pie
- Chicken and leek soup
- Chicken and leek stew
- Chicken and leek pasta - use my homemade pasta recipe for an extra-special dinner!
For the chicken leek pie, pasta, and soup, the cooked chicken will need to be removed and shredded.
Side Dishes for Chicken and Leeks
One of my family's favorite dinners is this creamy chicken and leek recipe, so I know you're going to love it! Give my chicken with leeks a try over pasta, rice, or by itself with a side of bread to sop up the yummy leek sauce.
No matter if you're looking for a comforting dinner after a long day, a casual weekend dish, or a flavorful starting point for meal prep, this recipe has you covered! It's light, creamy, flavorful - and I promise, you'll find yourself making it again and again!
Chicken and Leeks Recipe
Video
Equipment
- chopping board
- cling film
- large pan
Ingredients
- 1 Tbsp. Olive Oil
- 4 Chicken breasts
- Salt and pepper
- Juice from half a lemon
- 2 Leeks - quartered length ways and then roughly chopped
- 1 clove Garlic - finely chopped or 2 teaspoons of garlic paste
- 2 Tbsp. Flour
- 2 cups Chicken stock - or chicken broth
- ½ cup Milk
- 1 teaspoon Ground Mustard
- 3 tablespoon Sour Cream
- 1 Handful fresh tarragon leaves - (optional)
Instructions
First prepare the chicken:
- Place plastic wrap around the chicken breasts, then pound the chicken with a rolling pin to flatten the meat to around half a cm in thickness. This step is optional but will give you the most tender chicken.Drizzle oil over one side of the chicken and then season with salt, pepper and lemon juice. Flip it over and repeat.Place a large frying pan on the stove and add the chicken breasts. Cook on each side for 2-3 minutes or until golden brown. Then remove from the pan and set it on a plate.
Next prepare the chicken and leek broth:
- Using the same pan, add a little more oil and gently fry the chopped leeks. Make sure to move the leeks around in order for them not to burn.While the leeks are cooking add some finely chopped garlic and stir in well. Once the leeks have softened, stir in 2 tablespoon flour and then gradually add the stock and milk.
- When the broth starts to simmer return the chicken to the pan and cook with the lid on for 20 minutes.After 20 minutes remove the lid and stir 1 teaspoon of ground mustard and 3 tablespoon of sour cream into the chicken and leek broth.
- Finish by stirring in some fresh tarragon leaves (optional) before serving with your choice of veg or potatoes.
Notes
- RECIPE BASE: You can use this chicken leek recipe as a base for other recipes, such as chicken and leek pie, chicken leek soup, or chicken and leek pasta.
- MAKE SURE TO CLEAN THE LEEKS: Leeks are a delicious vegetable full of wonderful flavor, but they are grown in the ground in sandy soil. They need a good cleaning before you use them for cooking.
- LEEK SUBSTITUTE: You can substitute sweet onions or Vidalia onions if you can not find leeks
Chelsea says
I’ve made this recipe twice now and it was a huge hit! My husband and my 2 year old love it! I didn’t have ground mustard or tarragon so I subbed Dijon mustard and thyme. Worked beautifully! I just have one question, could I use boneless skinless chicken thighs in place of breasts?
Em Beitel says
Chelsea, that's awesome! We're so glad you and your family enjoy it so much! Those are perfect substitutions. Yes, you could absolutely use chicken thighs in place of breasts if you prefer. Thank you for your question!
Christine says
Had a leek left over and was looking for something I could make with what I had. This recipe was great, so tasty! Had the sauce and chicken mixed with some spiral pasta and added spinach.
Em Beitel says
That's awesome - spiral pasta and spinach sound like great additions! Thank you for sharing, Christine!
Susan says
I bought some leeks with no idea what I would do with them, which is when I searched Pinterest and came across your recipe. I made it almost exactly except I deleted the taragon (didn't have it) and added a bit of white wine and, when the dish was in its final simmer, added fresh broccoli to the top to steam. This recipe is definitely a keeper.
Em Beitel says
That is so awesome, Susan! We're so glad you enjoyed it! That sounds fantastic.
Jill says
Had this for dinner tonight and it was delicious! Served with little potatoes and green beans
Em Beitel says
That's awesome, Jill! Thank you for sharing!
Nancy says
I added fresh mushrooms, sauteed with the leeks, and deglaze with white wine. Used dijon instead of dry mustard and omitted sour cream. Served over wild rice with asparagus. Definitely a hit!
Em Beitel says
That's awesome, Nancy! Thank you so much for sharing - that sounds completely delicious!
Tracy says
Looks delicious and can't wait to try it. I have a leek that I need to use.
But can I use dried tarragon and if so, how much do I use?
Isabel Laessig says
Hi Tracy! I am so glad to hear you'll try this recipe! You can definitely use dried tarragon if you like. I would use about ½ teaspoon dried tarragon. Enjoy!
Barbara Martin says
Have you trains making this with a dairy free milk? Thank you!
Isabel Laessig says
Hi Barbara! I haven't, but I would recommend trying something like coconut milk. It's a bit thicker than other varieties, so it may make up for the lack of sour cream if you're leaving that out due to dietary reasons, too. It does have a slight coconut flavor, of course. Enjoy!
Julie Jones says
This is excellent the flavor is so good! Second time making it and it’s good flavor. I bought leeks because of nutrition and then googled leak recipes and found you. Very good thank you
Isabel Laessig says
So glad you enjoyed it, Julie! Thank you!