Creamy Chicken and Leek Bake
Indulge in this comforting, creamy chicken and leek bake, featuring tender chicken, flavorful leeks, and melt-in-your-mouth potatoes, all smothered in a rich and velvety sauce. This hearty dish is perfect for satisfying your cravings on a cozy evening.
ingredients
- 4 chicken breasts
- 2 leeks, thinly sliced
- 4 medium potatoes, peeled and sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a large skillet, heat the olive oil over medium-high heat.
- 3.
Season the chicken breasts with salt, pepper, and paprika. Sear them in the skillet until golden brown on both sides.
- 4.
Remove the chicken from the skillet and set it aside.
- 5.
In the same skillet, add the leeks and garlic. Sauté until the leeks are tender and fragrant.
- 6.
Add the chicken broth, heavy cream, Dijon mustard, and dried thyme to the skillet. Stir well to combine and bring the mixture to a gentle simmer.
- 7.
In a baking dish, layer half of the sliced potatoes. Season them with salt and pepper.
- 8.
Place the seared chicken breasts on top of the potatoes.
- 9.
Pour the creamy leek mixture over the chicken and potatoes, covering them completely.
- 10.
Add the remaining potatoes as the next layer. Season with salt and pepper.
- 11.
Cover the baking dish with foil and bake for 30 minutes.
- 12.
Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and lightly golden.
- 13.
Garnish with fresh parsley and serve hot.
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