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.
Try the “Llama Llama” series of books – my toddlers love it! Also the “Pout Pout Fish” series is good!
We love LL around here! Found a bunch at the library, too!
If you like Eric Carle check out Gymboree’s collection! The PJs/shirts are adorable.
omg so cute – I am obsessed with baseball tees!
It seems like your son’s favorite author is actually Bill Martin. He is the one who wrote Brown Bear- Brown Bear. Eric Carslile illustrated it.
Will definitely make this. Made your Queso Chicken Soup and it was wonderful. We added the Jalapeno and loved it. Thanks for so many great recipes. A suggestion: I can usually guess how many the recipe will serve, but that would be a great addition.
Hi Sondra! This recipe serves 2. The serving size recently moved to right below the recipe name instead of above the ingredient list! :)
It doesn’t get better than the Sunday Morning Early Show with breakfast pizza! That show is always a highlight of my week.
Yum. Looks so good. Brown bear was one of my daughter’s favorite books too. It’s hard to stay in when it feels like the walls are caving in. C.
I’m so glad I’m not the only one who thought that Neighbors was funny. There were definitely some dumb parts but the parenting jokes were hilarious! And the part with the breast milk- OMG. I’m officially terrified to have a baby. ;)
Now that was one part where I was rolling my eyes like crazy – that was completely ridiculous and doesn’t happen in real life (well, the hose-like spraying, anyway!)
Ummm, ya, totally making this recipe this week! And I 3rd the request for where you got that purse!!!
Michael Kors :)
I too noticed your cross body bag in your pictures above. Who makes it? I have 17 month old twins and shoulder bags aren’t cutting it anymore…I need both of my hands!!
It’s by Michael Kors – yes, two hands is a must!
If it is just on my side, I am sorry…but I dont think the recipe saver is working :(
I always love little Lincoln in his hat…CUTEST. THING. EVER.
Hi Brittany! ZipList shut down as of December 10, but Epicurious.com is now offering a similar recipe box feature.
What bag is that? I’m always looking for a good sized cross body that is actually stylish!
It’s a Michael Kors from last year but I’ve seen similar ones recently!
I love a 30 minute meal! This looks fantastic!! Mushrooms+leeks are two of my favorites for flavor.
This looks SO good! I, too, was a mushroom hater until my husband sauteed them to a golden caramel brown and topped my burger with them… now I can’t stay away! Raw mushrooms are still a no-go, though! I think you may have mentioned it before, but where is your bag from? I love that it’s a crossbody strap but a little bigger than the traditional crossbodies I’ve seen. Thanks!
Ew me too – not ready for raw mushrooms yet! It’s a Michael Kors bag! :)