One-Pan Creamy Mushroom & Leek Chicken Breasts

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Super easy savory 30 minute dinner all in one pan."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (293.5 g)
  • Calories 442
  • Total Fat - 27.2 g
  • Saturated Fat - 14 g
  • Cholesterol - 154.4 mg
  • Sodium - 184.5 mg
  • Total Carbohydrate - 12.8 g
  • Dietary Fiber - 1.5 g
  • Sugars - 3.6 g
  • Protein - 36.1 g
  • Calcium - 88.8 mg
  • Iron - 2.9 mg
  • Vitamin C - 8.3 mg
  • Thiamin - 0.2 mg

Step 1

To prepare the chicken, start at the thicker end of the chicken breast and use a sharp knife to cut the chicken breast in half into two thinner cutlets.

Step 2

Trim any excess fat and season both sides with kosher salt and freshly ground black pepper.

Step 3

Heat a large skillet to medium high heat; add 1/2 tablespoon of butter and 1/2 tablespoon of the olive oil until the butter is melted then add 3 of the chicken breasts to the pan.

Step 4

Cook undisturbed until you can see that the chicken is cooking through on the one side, about 3-4 minutes.

Step 5

Use tongs to flip the chicken over once it is nicely browned and cook for an additional 3-4 minutes or until the thickest part of the chicken reaches 160 degrees F.

Step 6

Transfer to a plate and tent with aluminum foil to keep warm and rest.

Step 7

Wipe out the pan with paper towels and add 1/2 tablespoon of butter and the remaining olive oil. Repeat with the remaining three chicken breasts.

Step 8

Transfer to the plate with the other cooked chicken.

Step 9

Wipe out the pan again and over medium heat, and melt 1 tablespoon of the butter.

Step 10

Add the mushrooms and leeks to the pan with a pinch of kosher salt; cook while stirring occasionally for about 5 minutes or until the mushrooms are softened and the leeks are becoming limp.

Step 11

Add the wine and continue to cook for 2 minutes.

Step 12

Add the cream or half and half, raise the heat to medium high and cook for 5 minutes or until the cream coats the back of a spoon and has slightly reduced.

Step 13

Stir in the last tablespoon of butter to add a bit of gloss and adjust the seasoning to taste.

Step 14

Add the chicken breasts back to the pan and top with the sauce, or transfer to serving plates and spoon sauce over them then.

Step 15

Serve with rice, noodles or farro.

Tips & Variations


No special items needed.

Related

ImPat

I scaled back for one serve and my chicken breast weighed just under 6 ounces and my leek was huge so used just less than a half and 3 white button mushrooms and 3 Swiss brown cut thick and proceeded as per recipe and served it on a bed of baby spinach and well I I through chicken which was delicious moist and half the leek and mushroom and spinach as it was so filling, the left overs won't go to waste but not sure exactly what I will do with them but more than likely have them on the side to something. Thank you Luvcookn for a delicious dinner, made for What;s On The Menu tag game at FF&F.

review by:
(25 Aug 2021)

Tisme

DH loved this recipe! It looked so easy to make and thought DH would enjoy it ~ and it was so simple and easy to make, and all in one pan. I used the chicken broth option and made exactly as written, the sauce was so creamy, although it had chicken in it, this vegetarian had to have a taste of the sauce, and it was so delicious. I will cut this down to half next time as this will make for the perfect meal for him..... maybe for 2 nights if I am lucky!

review by:
(12 Jun 2021)

ellie

This worked out very well for us. Served over rice along with summer squash. Everyone enjoyed this dish and I liked the one pan meal--easy clean up! Thanks for sharing!

review by:
(4 Nov 2020)