Creamy Chicken and Leeks (One Pan)

chicken thigh on mashed potato with leek sauce on small white plate

This Creamy Chicken and Leeks recipe combines juicy chicken thighs and tender leeks in a deliciously creamy, flavour-packed sauce. All made in one pan!

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Main Course

Cuisine: Western

Servings:

Author: Chris Collins

Equipment

Small Pot or Bowl (for seasoning mix)
Sharp Knife & Chopping Board
Large Pan & Tongs
Large Plate & Foil (to rest chicken)
Wooden Spoon

Ingredients

Chicken

3/4 tsp EACH: Paprika, Salt
1/2 tsp EACH: Onion Powder, Garlic Powder, Black Pepper
1.3lb / 600g boneless skinless Chicken Thighs (see notes)
drizzle of Olive Oil

Creamy Leek Sauce

2 tbsp / 30g Unsalted Butter
1lb / 500g whole Leeks, weighed before trimming (see notes)
2 cloves of Garlic, finely diced
1 tsp Fresh Thyme Leaves, finely diced (see notes)
3/4 cup / 180ml Chicken Stock
1/2 cup / 120ml Heavy/Double Cream
2 tsp Dijon Mustard

Instructions

In a small pot or bowl, combine the seasoning mix. Evenly coat both sides of the chicken thighs.
Heat a drizzle of oil in a large pan over medium-high heat, then add the thighs. Fry for 4-5 minutes on each side, or until lightly browned on the outside and just cooked through the centre (safe internal temp is 165F/74C). Remove from the pan and place on a plate loosely covered with foil. Leave the excess fat in the pan.
Lower the heat to medium, then melt the butter. Add the leeks, garlic and thyme and gently fry until the leeks are soft and golden. Take your time to sweat down the leeks to allow them to properly soften.
Pour in the stock and cream, then stir in the mustard. Simmer, stirring regularly, until the sauce begins to reduce and thicken (approx 5 mins or so). If needed, continue simmering and stirring until the sauce thickens further. It will be somewhat loose, but shouldn't be watery.
Stir in the resting juices from the chicken and simmer for another minute to re-thicken. Check for seasoning and adjust if needed, then add the thighs to warm them back through.
Serve up and enjoy!

Video

Notes

a) Chicken thighs prep - I like to lay the thighs smooth-side-down and use a knife to slice any connecting stringy bits of meat that would cause the thighs to curl up in the pan. I then like to use the blunt side of the knife to pound any thicker parts, just to ensure they cook through evenly. Cooking times will depend on the size of the thighs, so cook to temperature if you're at all wary.

b) Leek prep - Remove the tough, dark green tops (you can save these for stock or soup). Slice the remaining white and light green parts in half lengthways, then into half moons (rinse if you spot any dirt). For reference, my 1lb/500g of whole leeks yielded around 9oz/250g once prepared.

c) Thyme - I measure the leaves in 1 tsp, then finely dice them. Dicing them isn't hugely necessary; it just helps distribute the flavour a bit more. I do recommend using fresh thyme, but you could sub 1/4 tsp dried thyme. I wouldn't go much more than that, as it's quite loud.

d) Calories - Whole recipe divided by 4 assuming 1 tbsp oil and no sides.

Nutrition