Name: One-pot creamy chicken and leek
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 600 g boneless, skinless chicken thighs, cut into chunks; 2 large leeks, washed and sliced; 2 cloves garlic, finely chopped; 1 onion, finely diced; 200 ml double cream; 1 tablespoon olive oil; 250 ml chicken stock; 1 teaspoon dried thyme; Salt and black pepper, to taste; Fresh parsley, chopped, for garnish

Hey y'all! If you're craving a comforting and creamy dish that's as easy as it is delicious, this one-pot creamy chicken and leek recipe is about to become your new favorite. With tender chunks of chicken, sweet leeks, and a luxuriously smooth sauce, it's perfect for weeknight dinners, family gatherings, or a cozy meal that warms you up from the inside out. Let's get cooking!

Why You'll Love This

Minimal clean-up: Everything cooks in a single pot, making clean-up a breeze.
Deliciously creamy and savory with every bite.
Ready in just 40 minutes—ideal for busy nights.
Family-friendly flavors everyone will enjoy.
Versatile enough for meal prep or entertaining.

Ingredients

1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
2 large leeks, thoroughly cleaned and sliced (white and light green parts only)
3 cloves garlic, minced
2 tablespoon olive oil
1 tablespoon unsalted butter
½ cup (120ml) dry white wine (optional, or use extra stock)
1 cup (240ml) chicken stock
1 cup (240ml) heavy cream
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
Salt and black pepper, to taste
Zest of 1 lemon (+ extra wedges, for serving)
Chopped fresh parsley, for garnish

Directions

Prep the Ingredients

Rinse the leeks thoroughly and slice them into thin rounds.
Cut the chicken into evenly-sized pieces; mince the garlic.

Brown the Chicken

Heat 1 tablespoon of olive oil and the butter over medium-high heat in a large, deep skillet or Dutch oven.
Add the chicken pieces in a single layer. Season with salt and pepper.
Sear for 3-4 minutes on each side, until golden but not cooked through. Remove to a plate.

Sauté Leeks and Garlic

In the same pot, add remaining olive oil and sauté leeks for 4-5 minutes until softened and fragrant.
Add garlic and thyme; cook 1 minute more.

Deglaze & Simmer

Pour in white wine (if using), scraping up any browned bits from the pot. Let it reduce by half—about 2-3 minutes.
Stir in chicken stock and lemon zest. Return chicken and any juices to the pot.
Reduce heat, cover, and simmer for 10 minutes.

Make it Creamy

Uncover and stir in the heavy cream. Simmer uncovered for another 7-10 minutes, until the sauce is thickened and the chicken is cooked through.
Taste and adjust seasoning if needed.

Garnish & Serve

Sprinkle with parsley and serve with extra lemon wedges.

Notes

Make sure to clean the leeks thoroughly to remove any grit.
If using chicken breasts, take care not to overcook to keep them juicy.
Let the sauce gently simmer uncovered to thicken it without curdling the cream.

Variations

Creamy Chicken and Mushroom Leek: Add 1 cup sliced mushrooms with the leeks for an earthy twist.
Low-Carb Version: Swap out cream for coconut milk and serve over cauliflower rice.
Spicy Kick: Add ½ teaspoon red pepper flakes when sautéing the garlic.

Required Equipment

Large deep skillet or Dutch oven
Sharp knife and cutting board
Wooden spoon or spatula
Measuring cups and spoons

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or stock if the sauce has thickened too much. This dish is not recommended for freezing due to the cream.

Serving Suggestions & Pairings

Serve over fluffy mashed potatoes, steamed rice, or buttered noodles.
Pair with a crisp green salad or roasted vegetables for extra freshness.
Try with crusty bread to soak up the luscious creamy sauce.

Pro Tips

Pat the chicken dry before searing for a better golden crust.
Use freshly grated lemon zest—it brightens the creamy flavors perfectly.
If sauce is too thick, stir in extra stock a splash at a time until desired consistency.

FAQ

Can I use frozen leeks or pre-cooked chicken?

Yes! Frozen leeks work well—just thaw and drain. For pre-cooked chicken, add it in the last step and simmer just until heated through.

How can I make this dairy-free?

Swap the butter for olive oil and use unsweetened coconut milk or plant-based cream instead of heavy cream—the sauce will still be deliciously creamy.

Can I prepare this one-pot creamy chicken and leek ahead?

Absolutely! Make it up to two days in advance and store in the fridge. Reheat gently and add a touch of stock or cream to refresh the sauce.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings