Creamy Mushroom and Leek Chicken

I’m always surprised about how few recipes I know of that use leeks as one of the ingredients. If you have never eaten a leek then I would describe it as a cousin to an onion- you get similar vibes, but leeks tend to have a sweeter flavor. The leeks in this recipe really shine when combined with the mushrooms and coconut milk. Other versions of this recipe call for heavy cream but I substituted coconut milk because it is a lot healthier and still has a ton of flavor.

What if I don’t like leeks?

A good substitute for leeks is green onions or just a regular onion. Both of these options won’t exactly have the uniqueness of a leek but they will get you close enough. If you don’t like onions at all then you can leave out but honestly I wouldn’t suggest it.

Which mushrooms are best for this recipe?

My favorite mushrooms for this recipe are cremini’s- they are perfect. However, you could also use button mushrooms, shitake’s, or enoki’s.

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Creamy Mushroom and Leek Chicken

I’m always surprised about how few recipes I know of that use leeks as one of the ingredients. If you have never eaten a leek then I would describe it as a cousin to an onion- you get similar vibes, but leeks tend to have a sweeter flavor. The leeks in this recipe really shine when combined with the mushrooms and coconut milk. Other versions of this recipe call for heavy cream but I substitute coconut milk because it is a lot healthier and still has a lot of flavor.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: American

Keyword: Chicken, creamy, leek, Mushroom

Servings: 4 people

Calories: 254kcal

Ingredients

• 3 boneless skinless chicken breasts
• kosher salt and freshly ground black pepper
• 1 tablespoon grapeseed oil
• 3 tablespoons ghee
• 1/2 pound brown mushrooms about 16-18 mushrooms gently cleaned with a damp paper towel
• 3 leeks sliced into 1/8 inch rounds white and pale green parts only
• 1/3 cup white wine
• 1 cup coconut milk

Instructions

• Prepare the chicken by using a sharp knife to cut the chicken breast in half into two thinner cutlets by starting at the thicker end of the chicken breast. Trim any excess fat and season both sides with kosher salt and freshly ground black pepper.
• Heat a large skillet to medium high heat. Add 1/2 tablespoon of ghee and 1/2 tablespoon of the olive oil until the butter is melted. Then add 3 of the chicken breasts to the pan. Cook undisturbed until you can see that the chicken is cooking through on the one side, about 3-4 minutes. 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. Transfer to a plate and keep warm. Wipe out the pan and add 1/2 tablespoon of ghee and the remaining olive oil. Repeat with the remaining three chicken breasts. Transfer to the plate with the other cooked chicken.
• Wipe the pan again and over medium heat, and melt 1 tablespoon of the ghee. Add the mushrooms and leeks to the pan with a pinch of kosher salt. Stirring occasionally, cook for about 5 minutes or until the mushrooms are softened and the leeks are becoming limp. Add the wine and continue to cook for 2 minutes. Add the cream or half and half, raise the heat to medium high and cook for 5 minutes until it has slightly reduced. 
• Transfer chicken onto serving plates and spoon sauce over them then.