A simple chicken and leeks recipe made with creamy mustard and tarragon sauce. Perfect for a Saturday night in or as an easy Sunday dinner idea! This tasty leek dish is also great as a base for chicken leek pie or leek and chicken pasta recipes!
This incredibly easy chicken and leeks recipe is already winging its way to the top of my list of favourites; and with good reason. Its creamy, but not unhealthy, filling but not heavy, and fragrant but not overpowering. Pretty much your perfect chicken dinner.
The basis of this classic recipe is a creamy chicken and leek broth infused with sweet tarragon and spicy mustard seeds. I could eat it all day just as it is, but the joy of this recipe is that it can also be used as the starting point for many other chicken and leek recipes. Recipes with chicken are so versatile but there is something special about this delicious sauce and tarragon chicken.
If your after chicken thats a little less saucy, why not try my easy roast chicken recipe? or for more dinner inspiration check out my dinner ideas for two collection.
Chicken and Leeks Recipe Ingredients
For this delightful chicken and leeks recipe you will need:
- Oil
- Chicken breasts
- Salt and pepper
- Lemon juice
- Leeks
- Garlic
- Plain flour
- Chicken stock
- Milk
- Wholegrain mustard
- Creme fraiche
- Fresh tarragon
TIP: Leeks are a delicious vegetable full of wonderful flavour, but they are grown in the ground in sandy soil. They need a good cleaning before you use them for cooking. If you’re not sure how to clean leeks, it’s easy—give them a good rinse under cold water to remove dirt or sand.
TIP-Creme Fraiche: You may substitute sour cream or plain yogurt for creme fraiche if you are unable to find it.
You could also use ramps to put a spin on your chicken and leek recipes by making this a ramps recipe. What are ramps: ramps are essentially wild leeks with a strong, delicious flavour similar to onions that’s stronger than leeks.
What herbs go with chicken?
Chicken goes well with so many herbs, in particular rosemary, garlic, thyme, oregano and coriander. It also works really well with tarragon, which is what is used in this chicken and leek recipe. The sweet aniseed flavour of tarragon also works really well with the creamy, mustard flavoured chicken and leek broth. I use a similar combination of flavours in my mustard and tarragon chicken bliss recipe.
How to Cook Leeks with Chicken
- First prepare the chicken: Place cling film under and over the chicken breasts and the bash with a rolling pin to flatten the meat to around half a cm in thickness.
- Drizzle oil over the chicken and then season with salt, pepper and lemon juice
- Place a large frying pan on the heat and then add the chicken breasts. Cook on each side for 2-3 minutes or until golden brown. Then remove from the pan and set to one side.
- Next prepare the chicken and leek broth: Using the same pan, add a little more oil and then gently fry the chopped leeks
- Whilst 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 wholegrain mustard and 3 tablespoon of creme fraiche into the chicken and leek broth.
- Finish by stirring in some fresh tarragon leaves.
- Serve with your choice of veg or potatoes.
What can I make with chicken and leeks?
This recipe can be used as the starting point to create a variety of chicken and leek recipes. This includes: chicken and leek pie, chicken and leek soup and chicken and leek pasta. For the chicken leek pie and chicken leek soup the cooked chicken will need to be removed and shredded and the remaining ingredients should be reduced down for the pie or blended (smooth or chunky) for the soup. The chicken can also be shredded for chicken leek pasta but also works with the whole breast served on top of the pasta.
What to Eat with Chicken and Leeks
This recipe works really well with a simple vegetable accompaniment such as green vegetable salad, green bean almondine or honey glazed carrots and parsnips. Chicken and leeks also goes amazingly well with any type of potato, try it with foil pack potatoes or Irish mashed potatoes.
Chicken breast recipes for dinner are so versatile and a perfect solution when you are looking for easy dinner ideas for the family. Try this simple chicken and leeks recipe at home for your next cosy night in – you won’t be disappointed.
📖 Recipe
Chicken and leek recipe
Equipment
- chopping board
- cling film
- rolling pin
Ingredients
- 1 tablespoon Oil
- 4 Chicken breasts (575g)
- Salt and pepper
- Juice from half a lemon
- 2 Leeks quartered length ways and then roughly chopped (275g)
- 1 clove Garlic finely chopped
- 2 tablespoon Plain flour
- 450 ml Chicken stock
- 150 ml semi skimmed Milk
- 1 teaspoon Wholegrain mustard
- 3 tablespoon Creme fraiche
- Handful fresh tarragon leaves (20g)
Instructions
First prepare the chicken:
- Place cling film under and over the chicken breasts and the bash with a rolling pin to flatten the meat to around half a cm in thickness.
- Drizzle oil over one side of the chicken and then season with salt, pepper and lemon juice. Flip the chicken over and repeat.
- Place a large frying pan on the heat and then add the chicken breasts. Cook on each side for 2-3 minutes or until golden brown. Then remove from the pan and set to one side.
Next prepare the chicken and leek broth
- Using the same pan, add a little more oil and then gently fry the chopped leeks.
- Whilst 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 wholegrain mustard and 3 tablespoon of creme fraiche into the chicken and leek broth.
- Finish by stirring in some fresh tarragon leaves before serving with your choice of veg or potatoes.
Video
Nutrition
Notes
I first shared this Chicken and leeks recipe on the Sunday Supper Movement site where I am a contributor.
David Walker
I am on cooking duties while my wife recovers from a knee replacement, made this tonight with pasta and coriander.
You have earned me about a years worth of Brownie points!
Thank you.
Debbie Jones
So pleased to hear this and glad to have helped 😊
David Walker
Covering the cooking duties while my wife recovers from a knee replacement, made this with pasta and coriander. You have earned me about a years worth of Brownie points!
Thank you
Sophie
Came across this recipe online. It is unbelievable. Went down an absolute treat, great for a week night meal or entertaining friends. Thank you so much for sharing. Wish you had an instagram account to follow!
Debbie Jones
So pleased you enjoyed the recipe Sophie 😊 Instagram is @instaproperfoodie
Valerie Perman
Delicious! I halved the recipe as it was just for two. I didn’t have creme fraiche so used double cream instead but added extra lemon juice. I think the lemon juice is essential to this dish. It brings out the flavour of delicate leeks and chicken without overwhelming them as spices would do. It was very easy and quick to make so useful if you’re short of time. I served it with baked potatoes, savoy cabbage and carrots. I will definitely make it again.
Debbie Jones
So great to hear your take on this Valerie..... Sounds delicious 😋 Debbie x
Katharine
We make this time and time again, everyone always enjoys it. Lovely thank you! Have been using the recipe for over a year.
Stephanie
Can I freeze the chicken and leek recipe
Debbie Jones
Hi Stephanie, yes you can freeze. Just allow leftovers to cool fully before transferring to container with lid. Freeze for up to 3 months. Before reheating defrost thoroughly then transfer to a pan and gently heat until piping hot throughout. Hope this helps. Thanks, Debbie
Leigh
Not interested in afs for lawnmower or anything else in order to see video
Debbie Jones
Hi Leigh, sorry that the ads were an annoyance for you. I do understand that this may be frustrating however, I try to minimise ads whereever possible and without them I cannot make an income, which ultimately means that I can't keep producing recipes for this site. I hope you visit again and understand the need for advertisements on a site where recipes are free to access. Many thanks, Debbie x
Ian
Delicious ! Didn’t have any lemon but added left over bacon and mushrooms and served with mustard mash. Good basis to create your own masterpiece !
Debbie Jones
Thanks so much for your comment Ian. So pleased to hear that you enjoyed the recipe and also added your own twist! Love mustard mash!! 😋 Debbie x
Inder
Tried it today for dinner with tagliatelle and 1chopped birds eye chilli after removing seeds to the leeks.
Made for 4 and teenage kids enjoyed it too.
Will be making it again.
Debbie Jones
So glad to hear you tried and enjoyed this recipe 🙂
Debbie
Steven
Looks great. I will try this at my home. Thank you for share this tasty and healthy recipe.
Debbie
Thanks Steven!! Hope you enjoy it 🙂