Chicken with Creamy Leek

This chicken with creamy leek sauce recipe brings rich comfort with a fresh twist from the leeks. It delivers tender chicken bathed in a luscious, silky sauce that feels fancy enough for guests but easy enough for any weeknight dinner.

I made this dish during a weekend craving for something cozy and now it’s one of my top go-tos. The balance between the creamy sauce and the slight bite of the leeks won over my entire family.

Ingredients

• Two large boneless skinless chicken breasts: for a lean protein base
• Salt and pepper: to season the chicken and sauce perfectly always taste and adjust
• Two small to medium leeks: provide a subtle onion flavor and add freshness choose firm, clean leeks with bright white and light green parts
• One tablespoon olive oil: for the initial sear it has a high smoke point that keeps the chicken golden
• Two tablespoons butter: divided for sautéing leeks and enriching the sauce go for unsalted so you control salt levels
• Three cloves garlic: minced to add fragrant depth fresh garlic works best here
• Half a teaspoon Italian seasoning: to gently infuse herbs without overpowering
• Half a cup dry white wine: to deglaze the pan and enhance flavor choose something you enjoy drinking
• One teaspoon cornstarch: mixed with cold water to thicken the sauce to perfection
• One cup heavy or whipping cream: for the rich, silky texture that coats the chicken beautifully
• Fresh chopped parsley: optional for a pop of color and fresh, herbal note

Instructions

Slicing and seasoning the chicken:

Cut chicken breasts in half lengthwise to create four thin cutlets. Even thickness ensures quick, even cooking. Season both sides generously with salt and pepper to enhance natural flavors.

Preparing the leeks:

Discard the dark green tough tops of the leeks, keeping the bulbs including light green and white parts. Slice into thin rings and rinse thoroughly in a colander, using your hands to remove any hidden dirt between layers for a clean, fresh taste.

Searing the chicken:

Heat olive oil and one tablespoon butter in a skillet over medium-high heat. Once hot, add the chicken cutlets. Cook for 4 to 5 minutes on each side until the outside forms a golden crust. Don’t overcrowd the pan to avoid steaming. Remove chicken to a plate.

Sautéing the leeks:

Lower heat to medium and add remaining butter to the skillet. When melted, add leeks. Sauté for about 5 minutes, stirring often until they soften and develop light golden edges. This step softens the leeks and releases natural sweetness. Transfer leeks to the plate with chicken.

Creating the sauce base:

Add the minced garlic, Italian seasoning, and white wine to the skillet. Allow the wine to bubble and reduce by half to concentrate flavor and cook off alcohol.

Thickening the sauce:

Mix cornstarch with 2 teaspoons cold water until smooth. Stir this slurry into the skillet alongside the heavy cream. This thickens the sauce while keeping it silky.

Combining everything and finishing:

Return chicken and leeks to the skillet, adding any plate juices for extra flavor. Simmer gently for five minutes or until chicken is fully cooked and sauce thickens to coat. Adjust heat as needed and add more cream or wine if sauce gets too thick. Season to taste with salt and pepper. Sprinkle with chopped parsley before serving.

Leeks have always been one of my favorite vegetables to cook with because they add such gentle flavor complexity without overwhelming the dish. This recipe reminds me of cozy family dinners where everyone savors each bite and requests seconds.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat to keep the sauce from breaking. If it thickens too much when cold, stir in a splash of cream or milk to loosen it back up before serving.

Ingredient substitutions

If you do not have leeks, use thinly sliced onions but reduce the quantity slightly as onions can be stronger. White cooking wine can be replaced with chicken broth plus a squeeze of lemon juice for acidity. Heavy cream can be swapped with half and half for a lighter sauce but results will be less thick and rich.

Serving suggestions

Serve this chicken with creamy leek sauce over buttered noodles, mashed potatoes, or creamy polenta to soak up every bit of the sauce. A crisp green salad or steamed green beans make a nice refreshing contrast.

This recipe balances rich, comforting flavors with fresh leeks for an elegant yet easy dish perfect for any occasion.

FAQs about Recipes

→ How should I prepare the leeks for the sauce?

Trim off the dark green tops and slice the light green and white parts into thin rings. Rinse thoroughly in a colander, using your hands to remove hidden dirt.

→ Can I use another protein instead of chicken breasts?

Yes, tender cuts like turkey cutlets or pork chops work well when cooked similarly with the creamy leek sauce.

→ What is the best way to thicken the sauce?

Mix cornstarch with cold water to create a slurry, then stir it into the sauce while simmering to achieve a smooth, thick consistency.

→ Is it necessary to use white wine in the sauce?

White wine adds a subtle acidity and depth, but you can substitute with chicken broth or skip it entirely for a milder flavor.

→ How do I know when the chicken is fully cooked?

Chicken is done when its internal temperature reaches 165°F (74°C), or when the juices run clear and the meat is no longer pink inside.