A simple chicken and leek 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.
Chicken and Leek Recipe Ingredients
For this delightful chicken and leek 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 tbsp 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 tsp of wholegrain mustard and 3 tbsp 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.
Chicken and leek recipe
Ingredients
- 1 tbsp 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 tbsp Plain flour
- 450 ml Chicken stock
- 150 ml semi skimmed Milk
- 1 tsp Wholegrain mustard
- 3 tbsp Creme fraiche
- Handful fresh tarragon leaves (20g)
Equipment
- chopping board
- cling film
- rolling pin
- large pan
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 tbsp 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 tsp of wholegrain mustard and 3 tbsp 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
I first shared this Chicken and leeks recipe on the Sunday Supper Movement site where I am a contributor.
Looks great. I will try this at my home. Thank you for share this tasty and healthy recipe.
Thanks Steven!! Hope you enjoy it 🙂