Creamy Mushroom and Leek Chicken Breasts


Creamy Chicken with Mushroom and Leek Sauce


  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 2 leeks, white and light green parts only, sliced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh parsley


Season chicken breasts with salt and pepper.
In a large skillet, heat olive oil over medium-high heat.
Add chicken breasts and cook until golden brown on both sides, about 6-7 minutes per side. Remove from skillet and set aside.
In the same skillet, melt butter over medium heat.
Add mushrooms and leeks, cooking until softened, about 5 minutes.
Add garlic and cook for an additional 1 minute.
Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
Stir in heavy cream and bring to a simmer.
Return chicken breasts to the skillet, spooning sauce over the top.
Cover and cook for 10-12 minutes, or until chicken is cooked through.
Sprinkle with chopped parsley before serving.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 380 kcal | Servings: 4 servings

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