Braised Chicken With Honey-Lemon Leeks

Prep Time
Cook Time
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"Fresh flavor for the spring and summer, using leeks from the garden cooked two ways, with the freshness of lemon!"

Original recipe yields 4 servings


  • Serving Size: 1 (444.4 g)
  • Calories 837.9
  • Total Fat - 56.9 g
  • Saturated Fat - 14.8 g
  • Cholesterol - 370.3 mg
  • Sodium - 2089.7 mg
  • Total Carbohydrate - 6.4 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.5 g
  • Protein - 73.3 g
  • Calcium - 35.4 mg
  • Iron - 4.1 mg
  • Vitamin C - 8.7 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 400°.

Step 2

Heat a large ovenproof skillet over medium heat. Add 2 teaspoons oil to the pan; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Massage lemon rind into the chicken. Place the chicken in the pan; cook 4 minutes on each side or until browned. Remove chicken from the pan; keep warm.

Step 3

Add the remaining 2 teaspoons oil to the pan; swirl to coat. Add the leak and the remaining 1/4 teaspoon salt; cook 15 minutes or until the leek begins to brown, scraping pan to loosen browned bits.

Step 4

Remove pan from heat; stir in lemon juice and honey. Return the chicken to the pan. Mound the leeks on top of the chicken thighs. Bake chicken at 400° for 15 minutes or until a thermometer registers 165°. Top with fresh parsley or chives, if desired.

Tips & Variations

No special items needed.



We enjoyed this chicken dish. I forgot the parsley but otherwise made as directed. Delicious and enjoyed by all. Thanks for sharing!

review by:
(11 Dec 2020)


This was so good and really enjoyed with a side of Tisme's put together with the juice chicken and those crispy leeks and I was oohing and aahing through my dinner thank you breezermom for a delicious dinner, made for For Your Consideration tag game on FF&F.

review by:
(15 Jun 2017)


I made this last night but used a chicken breast instead of thighs and cut back the ingredients accordingly. This is a fantastic dish. The leftovers were great too. No fresh parsley, all dead from the heat so I used dried. The chicken looked pretty with the leek mixture on top and I scraped everything from the pan and poured it over the top. I made this strictly on the stove top, braising the chicken until cooked as it's too hot to even think about turning on the oven! I will make this often, thank you.

review by:
(12 Aug 2016)