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Velvety Herb Chicken with Sautéed Leeks, Mushrooms, and Fresh Thyme Cream Sauce

A rich and creamy skillet chicken dish with tender leeks, earthy mushrooms, and a thyme-infused cream sauce. Perfect for a cozy dinner.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 large leeks, cleaned and thinly sliced
  • 10 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon dried thyme
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken and set aside.
  3. In the same skillet, add the remaining 1 tablespoon butter. Add leeks and mushrooms; sauté until softened, about 5 minutes. Add garlic and cook 1 minute more.
  4. Sprinkle flour over the vegetables and stir, cooking for 1 minute.
  5. Gradually whisk in chicken broth and heavy cream. Stir in both fresh and dried thyme. Bring to a simmer, then cook until sauce thickens, about 3-4 minutes.
  6. Return chicken to the skillet. Simmer for 2-3 minutes to heat through. Taste and adjust seasoning.
  7. Serve garnished with fresh parsley, if desired.
  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 480 kcal
  • Sugar: 2 g
  • Fat: 32 g
  • Carbohydrates: 11 g
  • Protein: 36 g