This is such a simple recipe. Creamy Leek and onion drizzled over the succulent chicken. Packed with flavour and a great mid-week meal. My version of creamy leek and onion chicken.
A mid week meal
We fancied something a bit different, yet filling for our evening meal. So a quick rummage in the fridge was needed, dotted around the fridge was, Chicken, Leeks and Cream. So I set out to make a creamy leek and onion chicken sort of type meal. Nothing massive, but enough to satisfy hungry bellies.
As you’ve probably gathered by now, if you are a regular reader of my blog, my family are, or should I say were picky eaters. Most of my recipes have basically been tried and tested on my family with high approval rates. This recipe was no different. I cooked it and if they didn’t like it, I would have just eaten it anyway. I don’t have a dad bod for no reason!!
Simple recipes are the best, quick and full of flavour to satisy everyone. It’s just what you need for a mid week meal. This creamy leek and onion chicken certainly hit the spot.
Creamy Leek and Onion Chicken
This recipe goes great with a variety of sides.
Double cooked chips, Mash and Veg or Sweet potato fries as a few ideas.
You could add mushrooms for a fuller flavour and texture to the leek and onions
650g Chicken Breast / 4 large chicken breasts
2 medium Leeks, washed and sliced into approx 2cm chunks
1 medium onion sliced
300ml double cream
3 tbsp extra virgin olive oil
Knob of butter
Salt and pepper
Cutlet the chicken breasts (cut in half horizontally).
Add 1tbsp of the oil to a medium frying pan.
Heat a pan over medium/high heat.
Add 3 or 4 chicken cutlets to the pan and season with salt and pepper.
Fry the chicken cutlets, 3-4 minutes on one size, and then turn over and fry for a further 7-8 minutes, or until thoroughly cooked.
Remove the chicken cutlets from the pan and wrap them in foil and keep warm.
Add 1tbsp of the oil to the pan and repeat the process until all of the chicken cutlets have been cooked.
Reduce heat to medium to low heat.
Wipe the pan with kitchen paper to remove any residue from the pan.
Add 1 tbsp of oil and the knob of butter to the pan.
Once the butter has melted add the leeks and onions to the pan.
Season well with salt and pepper.
Saute until the onions have turned translucent and the leeks have become soft.
Add the cream to the pan.
Stir gently ensuring the leeks and onions are well coated.
Turn the heat to low.
Allow the cream, leeks, and onions to simmer very gently until the cream has reduced slightly.
Place the chicken cutlets, 2 cutlets(1 breast) per serving on a plate.
Spoon the cream, leek, and onion over the chicken.
You’ll enjoy this meal. It’s quick and simple and very inexpensive to make. I’d love to hear what you think of the recipe and if you’ve tried it? Let me know in the comments below.
Just a quick note on Leeks. Although they are packed with flavour, they’re also one of the dirtiest vegetables you can buy. Just by nature, the way they grow, they inherit the soil they grow in, between each layer. It’s important you clean them thoroughly before cooking. Food Network has a great video on how to do this.