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Creamy Leek & Garlic Chicken Breast : Simple, Elegant, and Full of Flavor

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Ingredients

Scale

  • 4 boneless, skinless chicken breasts

  • Salt & black pepper, to taste

  • 1 tbsp olive oil

  • 1 tbsp butter

  • 2 medium leeks (white & light green parts only), sliced & well-rinsed

  • 3 garlic cloves, minced

  • 1/2 cup chicken broth (low sodium preferred)

  • 1/2 cup heavy cream (or half-and-half for lighter sauce)

  • 1 tsp Dijon mustard (optional, but delicious!)

  • Fresh thyme or parsley, for garnish

Instructions

  • Season the Chicken
    Pat chicken breasts dry and season generously with salt and pepper.

  • Sear the Chicken
    Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove to a plate and tent with foil.

  • Cook the Leeks & Garlic
    Reduce heat to medium. Add butter, then leeks and a pinch of salt. Cook 5–7 minutes until soft and lightly golden. Stir in garlic and cook 1 minute more.

  • Build the Sauce
    Pour in chicken broth and scrape up browned bits from the pan. Let simmer 2–3 minutes.

  • Make It Creamy
    Stir in cream and Dijon. Simmer gently 3–5 minutes until slightly thickened. Season to taste.

  • Finish the Dish
    Return chicken (plus juices) to the pan. Spoon sauce over top and simmer 2 minutes until warmed through.

  • Serve & Enjoy
    Garnish with fresh herbs and serve hot.

Nutrition

Find it online: https://thecomfortspoon.com/creamy-leek-garlic-chicken-breast-simple-elegant-and-full-of-flavor/