Leek and Mushroom Chicken Skillet is an elegant, 30 minute dinner recipe that's perfect for date night or any day of the week. Quick, easy and made in just 1 skillet.
I officially have a new favorite chicken dish! This saucy and succulent, 30 minute, gluten-free Leek and Mushroom Chicken Skillet is knocking it out of the park. My husband declared it to be the best thing I’ve ever made.
Yes, yes, and more YES!
Chicken breasts are dredged in simply seasoned flour then seared until golden brown. Sliced leeks, mushrooms, garlic, and fresh tarragon are sauted in the same skillet then chicken broth and a touch of fresh lemon juice are added to make a quick pan sauce that’s so mouthwatering you’ll be fighting each other for the last spoonful.
The light flour coating not only gives this chicken a nice crust but it also helps thicken the pan sauce that’s spiked with the flavors of fresh leeks and tarragon. Tarragon is light, fresh, and pairs perfectly with the mushrooms and leeks, which you will just LOVE in this dish. I cannot sing it’s praises enough.
I’m flagging this dish as being perfect for date night (minus the spoon fight). Super quick, very little cleanup, elegant, mouthwatering, pairs perfectly with a glass of Cab…just saying!
How to Make Leek and Mushroom Chicken Skillet
Start by dredging 2 chicken breasts (about 1lb) that have been pounded thin in a mixture of 1/4 cup gluten-free flour seasoned HEAVILY with salt and pepper.
Add the chicken to a large nonstick skillet over medium-high heat with 1 Tablespoon butter and a drizzle of extra virgin olive oil (the butter’s for flavor and the oil is so it doesn’t burn,) then saute until golden brown on both sides, 2-3 minutes a side.
The chicken doesn’t need to be fully cooked at this point, just crisp and golden brown. Remove the chicken to a plate then set aside.
Meanwhile, trim 2 leeks. Leeks might look intimidating but they’re easy to prep and have a great, mild onion flavor.
Slice the roots and dark green parts off, then thinly slice. That’s it!
To the skillet add 1 Tablespoon butter, the leeks, 8oz sliced mushrooms, and 1 small shallot or 1/4 small onion that’s been minced.
Season with salt and pepper then saute until the mushrooms are golden brown and tender, 5 minutes. Add 1 clove minced garlic then saute for 1 more minute.
Add 1 cup chicken broth and 1 packed Tablespoon chopped fresh tarragon then nestle the chicken breasts into the sauce and simmer until the chicken is cooked through and the sauce is slightly reduced, 6 minutes.
Finally, squeeze in the juice of 1/2 lemon (start with a little – you can always add more) then stir and add salt and pepper if necessary.
Plate the chicken then pile on the leeks and mushrooms, and drizzle on lots of that savory sauce!
Equipment
Ingredients
- 1/4 cup gluten free flour
- salt and pepper
- 2 Tablespoons butter, divided
- 1 teaspoon extra virgin olive oil
- 2 chicken breasts, ~1lb, pounded to an even thickness
- 8 oz mushrooms, sliced
- 2 leeks, white and light green parts only, thinly sliced
- 1 small shallot or 1/4 small onion, minced
- 1 clove garlic, minced
- 1 cup chicken broth
- 1 packed Tablespoon chopped fresh tarragon
- 1/2 lemon
Directions
- Add the flour to a shallow dish then season with salt and pepper and stir to combine. Dredge the chicken breasts in the seasoned flour then set aside.
- Add 1 Tablespoon butter and the extra virgin olive oil to a large, nonstick skillet over medium-high heat. Once the butter has melted, add the chicken breasts then saute until golden brown on each sides, 2-3 minutes per side — the chicken does not need to be completely cooked through at this point. Transfer the chicken to a plate then set aside.
- Add the remaining Tablespoon butter to the skillet then, once melted, add the mushrooms, leeks, and shallots or onions. Season with salt and pepper then saute until the mushrooms are golden brown and tender, 5 minutes. Add the garlic then saute for one more minute.
- Add the chicken broth and tarragon into the skillet then use a spatula to scrape up any browned bits from the bottom. Nestle the chicken into the skillet then simmer until the sauce has thickened and reduced slightly, and the chicken is cooked through, ~5 minutes. Squeeze a bit of lemon juice into the skillet then stir to combine. Taste then add more salt and pepper if necessary and then scoop onto plates and serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
My kid has a dairy allergy. Instead of butter, can I just double the amount of olive oil? Thanks!
Sure!
The tastes were so complementary to each other. I did add a bit more garlic than called for and like the idea of adding a bit of cream to thicken it a bit more. I may have cooked the chicken a bit too long as it did seem a little dry.
I’m so glad you loved this, Sandie!
I really wanted to like this, I cook with chicken and leaks a lot and love it. However, this was a bland disaster. I thought perhaps I made a mistake reading the recipe. So I reviewed the it to double check, and nope, followed it to a T. My entire family (including
their spouses) did not like this and agreed it was a bland tasteless waste of ingredients. They were shocked that I cooked it. I cook a lot and I’ve been cooking for many years, and by the opinions of everyone that has ever had my food and a very good cook. At least we tried it, but we won’t make it again.
Hey Marie! I’m sorry to hear this, and haven’t received similar feedback. Is it possible some of the ingredients were mismeasured or left out unintentionally? With fresh tarragon, fresh lemon juice, butter, shallots, garlic, and leeks, I’m curious to know how it could have turned out bland.
Great flavors. I just hate sauteeing because of the mess but everyone enjoyed this. Thank you
I’m thrilled you enjoyed it, Michelle! Thank you so much for your feedback and recipe rating!
This was very good! I used someone else’s suggestion and did the last simmering step longer than 3-4 minutes and removed the chicken so it wouldn’t overcook. Worked great. Thanks for this recipe.
I’m so glad you loved it, Natalie! Thanks for your feedback!
This was EXCELLENT. It was super quick with the result of a company-worthy dinner. It didn’t even need rice, it stood so well on its own!
I added a couple of ingredients – sherry to deglaze the leeks and mushrooms and then cooked an additional couple of minutes. And I whisked in 1/4 heavy cream at the end before adding the chicken back in.
I will so be making this again! Thank you!!
Your additions sound incredible, Megan! So glad you were able to find a way to make this dish your own!
My husband HATES mushrooms, so when he was away on a trip, I made this and LOVED it!! This was a few years ago. Tonight he was actually open to trying it, so I’m really excited to see what he thinks! Will update afterwards. Only change I made last time is that I brine and thin slice my chicken, which is how I’ll do it again. I just love what brining does to chicken breast, and thin slicing works great for us because we usually don’t eat a whole breast each, so it accomplishes the right shape while cutting the portion in half.
I’ll be waiting on pins and needles to hear, Bethany!! Hope it’s a hit with him this time around!
This was delicious! My whole family enjoyed it! I’ve never cooked with fresh tarragon before, thank you for this recipe!
Isn’t it great?! Cooking with fresh herbs is a little nerve wracking, because they can be so expensive, but I really find tarragon to be so lovely. Here’s another recipe using it if you’d like to explore! https://iowagirleats.com/california-cobb-salad-with-tarragon-vinaigrette/
Fantastic flavor, easy prep to delicious. Flavorful juicy chicken, yummy leek medley, tarragon is a favorite surprise to the chicken vegetable dish. Healthy and easy with a full portion to enjoy.