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A skillet of creamy chicken and leeks with braised chicken thighs, sliced mushrooms, and a garnish of fresh parsley and lemon zest.

Creamy Chicken And Leeks

myrecipe
Experience comfort food with an elegant twist. This one-pan creamy chicken and leeks recipe features perfectly seared chicken thighs braised in a rich, savory sauce with mushrooms and sweet leeks, all finished with a bright squeeze of lemon.
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Prep Time 20 minutes
Cook Time 51 minutes
Total Time 1 hour 11 minutes
Course Main Course
Cuisine American, French
Servings 4 servings
Calories 710 kcal

Equipment

  • Large Dutch oven or cast-iron skillet
  • Digital meat thermometer
  • Large Bowl

Ingredients
  

  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil plus more if needed
  • 10 ounces cremini mushrooms halved or quartered if large
  • 3 medium leeks washed, halved and sliced into half-moons (white and light green parts only)
  • 3 cloves garlic thinly sliced
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup chicken broth mixed with 2 teaspoons lemon juice
  • 1 cup chicken broth
  • 1 tablespoon whole grain mustard
  • 1/2 cup heavy cream
  • 1 lemon for juice and zest
  • 2 tablespoons finely chopped flat-leaf parsley to finish
  • 1 teaspoon cornstarch, mixed with 2 teaspoons cold water optional, for thickening

Instructions
 

Sear the Chicken and Sauté the Vegetables

  • Pat the chicken thighs completely dry with paper towels and season generously on both sides with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Place the chicken skin-side down and sear without moving for 6-8 minutes, until deeply golden-brown. Flip and sear for 1 minute more, then transfer to a plate.
  • Add the mushrooms to the pan and cook, undisturbed, for 2-3 minutes to brown. Stir and cook for another 2 minutes, then remove and set aside. If the pan is dry, add more olive oil. Reduce heat to medium, add the sliced leeks and garlic, and cook for about 5 minutes until softened and fragrant.

Deglaze and Build the Sauce

  • Pour in the chicken broth, lemon juice, and thyme. Use a wooden spoon to scrape up any browned bits, known as the fond, from the bottom of the pan. Let the liquid simmer for about 1 minute until reduced by half.
  • In a small bowl, whisk the whole grain mustard into the chicken broth. Pour the mixture into the pan and bring to a gentle boil.

Braise to Perfection and Finish

  • Return the seared chicken thighs to the pan, skin-side up, along with any juices from the plate. Reduce the heat to medium-low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender (internal temperature reaches 165°F or 74°C). Remove the chicken to a plate.
  • Turn the heat up to medium and stir the heavy cream into the sauce. Simmer for 2-3 minutes to thicken. If you prefer a thicker sauce, whisk in the optional cornstarch slurry and simmer for another minute. Taste and adjust seasoning with salt and pepper if needed.
  • Return the chicken and mushrooms to the sauce to warm through. Remove from the heat. Squeeze the lemon juice over the dish and sprinkle with fresh lemon zest and chopped parsley before serving.

Notes

Cleaning Leeks: To ensure your leeks are free of grit, slice them first, then place them in a large bowl of cold water. Swish them around to separate the layers, let them sit for a minute for the grit to sink, then lift the clean leeks out of the water.
Extra Crispy Skin: The key to crispy skin is ensuring the chicken is patted completely dry before seasoning. For an even crispier finish, place the completed dish under the broiler for 2-3 minutes just before serving, watching carefully to prevent burning.
Ingredient Substitutions: For a lighter deglazing liquid, use chicken broth with a teaspoon of lemon juice to add brightness and balance. To make it dairy-free, swap heavy cream with full-fat canned coconut milk or a quality cashew cream.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth to loosen the sauce if needed. Freezing is not recommended as the cream sauce may separate.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 710kcalCarbohydrates: 12gProtein: 48gFat: 55gSaturated Fat: 18gCholesterol: 200mgSodium: 850mgPotassium: 700mgFiber: 3gSugar: 4gVitamin C: 14mgCalcium: 80mgIron: 2.5mg
Keyword braised chicken, comfort food, one-pan dinner, weeknight meal
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