Description
Creamy Leek and Chicken Bake is the kind of meal that brings comfort on a chilly evening, perfect for when you’re craving something rich, warm, and satisfying. Inspired by rustic farmhouse cooking and the mellow, delicate flavor of leeks, this dish combines tender chicken, a velvety cream sauce, and a golden, bubbly cheese topping. It’s a wonderful option for Sunday dinners, casual dinner parties, or make-ahead weekday meals that reheat like a dream. Whether served with crusty bread or buttery mashed potatoes, this bake is destined to become a family favorite.
Ingredients
For the chicken and leeks:
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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Salt and pepper, to taste
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3 large leeks, cleaned and thinly sliced (white and light green parts only)
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2 garlic cloves, minced
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1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
For the creamy sauce:
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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1 1/2 cups chicken broth
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1 cup heavy cream
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1/2 teaspoon Dijon mustard
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1/4 teaspoon ground nutmeg (optional)
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Salt and pepper, to taste
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1/2 cup grated Parmesan cheese
For the topping:
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1/2 cup shredded mozzarella or Gruyère cheese
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1/4 cup breadcrumbs (optional, for a crispy topping)
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1 tablespoon melted butter (if using breadcrumbs)
Instructions
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Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish (9×9-inch or equivalent).
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In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
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In the same skillet, add the sliced leeks and sauté over medium heat until softened, about 6 minutes. Add the garlic and thyme and cook for another minute. Remove from heat and combine with the cooked chicken.
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In a saucepan, melt 2 tablespoons butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to create a roux.
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Gradually add the chicken broth, whisking to avoid lumps. Once combined, add the cream, Dijon mustard, and nutmeg. Continue to whisk and cook until the sauce thickens and begins to bubble, about 5 minutes.
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Stir in the Parmesan cheese and season with salt and pepper to taste. Remove from heat.
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Add the creamy sauce to the chicken and leek mixture. Stir to combine well, then transfer everything to the prepared baking dish.
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Sprinkle the top with shredded mozzarella or Gruyère cheese. If using breadcrumbs, mix them with melted butter and sprinkle over the cheese.
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Bake uncovered for 20-25 minutes, or until the top is golden and bubbly.
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Let rest for 5-10 minutes before serving. Serve warm with a green salad, mashed potatoes, or a loaf of crusty bread.
- Prep Time: 20 minutes
- Cook Time: 25minutes