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Creamy Leek Chicken

Creamy Leek Chicken

  • One Pot/Pan

A creamy dish best served over pasta!

  • 30
  • Serves 2
  • Easy



This Creamy Leek Chicken recipe is made with 2 chicken breasts that are sliced into fours and sauteed to perfection and simmered in a creamy leek garlic sauce that is unforgettable. 

Wanting more Creamy Chicken breast recipes? Firecracker Chicken Breasts or Creamy Garlic Mushroom Chicken

Creamy Leek Chicken

I served this over spaghetti today, however you can make your favorite pasta on the side or serve it with rice or mashed potatoes. It is a versatile dish like that!

Now if you have never tried leeks with chicken you are in for a surprise as it’s Absolutely one of my favorite ways to eat leeks.

Next to serving it in a Cream Sauce over Pasta, my recipe for that is linked here. 

Creamy Leek Chicken recipe

What is in Creamy Leek Chicken

  • Chicken breasts
  • Heavy cream
  • Chicken broth 
  • Flour or Corn Starch
  • Olive oil and butter 
  • Garlic cloves 
  • Chicken broth 
  • Mustard powder
  • Garlic powder 

Creamy Leek Chicken

Super creamy and delicious, I like to add a bit of flour to thicken it up.

Creamy Leek Chicken

You can also cook whole garlic cloves into the sauce if you’d like. They won’t be spicy as long as you allow the sauce to make them soft. 

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Creamy Leek Chicken

Creamy Leek Chicken

Yield: 2
Cook Time: 30 minutes
Total Time: 30 minutes

Serve over your favorite pasta!


  • 2 Chicken breasts, sliced into four pieces
  • 3 tbsp butter
  • 1 tsp olive oil
  • 1 1/2 cup Heavy cream
  • 1/2 cup Chicken broth 
  • 1 tbsp Flour or Corn Starch
  • 2 cloves Garlic cloves, minced
  • 1 tsp Mustard powder
  • Pinch garlic powder 
  • Pinch pepper
  • Pinch salt


    1. Cut the chicken in half so you have 4 pieces. Season with salt and pepper.
    2. Add the olive oil and 2 tbsp of the butter to a skillet over medium-high heat.
    3. Sauté the chicken on each side till browned to your liking.
    4. Once browned, remove and set aside. Turn the heat down to low and add in 1 tbsp butter and sauté the garlic till fragrant roughly 2 mins.
    5. Add in the chicken stock, mustard and garlic powder sautéing for a couple mins before adding in the cream.
    6. If you want it more thick, remove some of the liquid into a small bowl and whisk in some flour and blend. Slowly whisk it into the broth. Mix throughout!
    7. Add the sautéed leeks and chicken back to the pan and cook on low heat covered for 5 minutes to serve!
  • Nutrition Information:
    Yield: 2 Serving Size: 1
    Amount Per Serving: Calories: 973Total Fat: 83gSaturated Fat: 50gTrans Fat: 3gUnsaturated Fat: 27gCholesterol: 335mgSodium: 529mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 44g

    These calculations are based off Nutritionix

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