Creamy Chicken, Leeks and Mushrooms

If you are looking for a protein-rich and low carb dinner recipe – this recipe of Creamy Chicken, Leeks and Mushrooms are the one for you.  Made with succulent free range chicken thighs, smothered in a mushroom, leek and garlic cream sauce – the only challenge would be what to choose as your sides!

Creamy Chicken, Leeks and Mushrooms
Winner Winner Chicken Dinner

It is a great recipe to have on your weekly dinner planner for the meat eaters in the house or serve it for a lazy Sunday lunch – especially since winter is approaching.  Don’t we just love warm, comforting and creamy bowls in winter? Any bowl or dish that features caramelized leeks is a winner!  Either way, the family will be fed a nourishing meal and hubby will be grateful for it in his lunchbox the next day.

Creamy Chicken, Leeks and Mushrooms
Low Carb, High Protein Dinner

You can totally decide how you want to enjoy this dish.  By serving it with cauliflower or veggie mash, you can enjoy a low carb version.  Or have it with your choice of gluten-free rice or pasta.  Nobody will judge the sauce slurping action!

Creamy Chicken, Leeks and Mushrooms

 

What’s for dinner, honey?

Chicken must be the easiest and most versatile ingredient.  Try these easy dinner recipes featuring the humble chicken.  It will leave you more than satisfied and will help you with the dinner dilemma!

Chicken, Bacon and Potato Tray Bake

Tropical Chicken and Couscous with Herb Salsa 

Lemon Risotto with Chicken, Mushrooms and Chives

Creamy Chicken and Rice Bowl  

 

 
 
 
Print Recipe
Creamy Chicken, Leeks and Mushrooms
A delicious high protein chicken dinner recipe smothered in a creamy mushroom and leek sauce.
Creamy Chicken, Leeks and Mushrooms
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Course Main Dish
Prep Time 10 min
Cook Time 40 min
Servings
servings
Ingredients
Course Main Dish
Prep Time 10 min
Cook Time 40 min
Servings
servings
Ingredients
Creamy Chicken, Leeks and Mushrooms
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. First off, heat the olive oil in an oven-safe casserole dish and brown the chicken skin down.
  2. Remove the browned chicken thighs from the pot and saute the onion, garlic and chili.
  3. Next add the mushrooms and leeks, and saute for another couple of minutes until the mushrooms have released their moisture and the leeks are caramelized.
  4. Deglaze the pan with chicken stock and cream. Add the fresh thyme and replace the chicken pieces, skin side up, in the sauce.
  5. Transfer the dish to a preheated oven and bake for another 30 minutes on 180 degrees Celsius.
  6. Season and serve with your choice of side.
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