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Home » Main Dishes » Creamy Mushroom and Leek Chicken

Creamy Mushroom and Leek Chicken

Published: Sep 18, 2020 · Modified: Mar 30, 2021 by Justin Coit

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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.

Creamy Chicken with Leeks and Mushrooms on a gray plate with serving spoon
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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.

Creamy Mushroom and Leek Chicken Ingredients

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.

Recipe Video

Creamy Mushroom and Leek Chicken
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5 from 1 vote

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
Servings: 4 people
Calories: 254kcal
Author: Justin Coit

Ingredients

  • 3 boneless skinless chicken breasts
  • salt and freshly ground black pepper
  • 1 tablespoon grapeseed oil
  • 3 tablespoons butter
  • ½ pound brown mushrooms about 16-18 mushrooms gently cleaned with a damp paper towel
  • 3 leeks sliced into ⅛ inch rounds white and pale green parts only
  • ⅓ 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 pieces by starting at the thicker end of the chicken breast. Trim any excess fat and season both sides with salt and freshly ground black pepper.
  • Heat a large skillet to medium high heat. Add ½ tablespoon of butter and ½ tablespoon of the olive oil until the butter is melted. Then add 3 of the chicken breasts to the pan. Cook 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 ½ tablespoon of butter 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 butter. Add the mushrooms and leeks to the pan with a pinch of 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 coconut milk, raise the heat to medium high and cook for 5 minutes until it has slightly reduced. 
  • Transfer the chicken breasts onto serving plates and spoon sauce over them liberally.

Nutrition

Serving: 87.5g | Calories: 254kcal | Carbohydrates: 2g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 102mg | Potassium: 581mg | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.6mg
*Nutrition Disclaimer
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Reader Interactions

Comments

  1. Lynn says

    March 31, 2021 at 5:12 pm

    5 stars
    perfect!

    Reply
    • Justin Coit says

      April 01, 2021 at 5:42 pm

      I'm so happy to hear that you love this recipe!

      Reply

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Hi, I’m Justin. By day I'm a commercial director and photographer but in my free time, I make deliciously clean comfort food for my family and friends.

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