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.
Yes – please share the recipe for that breakfast pizza. It looks delicious!!
You and your mushroom photos! You get me every time!
How/when did I miss that you started liking Mushrooms!?!?
I.can’t.even. How is this possible?
(Also, Sunday Morning, my favorite too!)
I know, I crossed over to the dark side! https://iowagirleats.com/2014/12/17/swiss-pan-burgers-with-rosemary-mushroom-pan-sauce/
Yup…I made this last night for supper!! Thank you Kristen!!
I set out chicken to defrost and saw this recipe before leaving for the gym. I thought “perfect!”
Grabbed the leaks and mushrooms on the way home….it was DELISH!!! My boyfriend and I loved it. It is a must try….very easy….loads of flavor…chicken was moist. YUMM-O!!!
Hooray! So glad to hear! :)
Having just had two babies and quickly becoming those people who get jumpy at any neighbor noises that might wake them up, I thought Neighbors was absolutely hysterical – so many changes in the years between college and having kids -ha! This looks absolutely delightful – love your chicken skillet recipes, Kristin – they make such great easy dinners!
This looks amazing! Can’t wait to try it. Your meals are always a win and quickly become family favorites in my house. I wanted to ask you if there is a way to print your recipes with a photo still? I noticed that the printed version doesn’t have a photo anymore and I really liked having it along with the recipe and instructions…I tend to be very visual. Thanks for all your awesome recipes!!!
Hi Mia! We made some printing updates so you can print right from the post vs having to go off onto another page, and took out the image at the same time (believe it or not I’ve gotten a lot of complaints about it wasting ink, pushing the recipe to 2 pages, etc. over the years!) That said, I’m still considering bringing it back in the future so stay tuned! :)
I want the sushi! I want the chicken. I want to make both! Yummy!!!
Please please please share the gf breakfast pizza recipe!!! Looks amazingly delicious!!!
that coat of yours….love!! where is it from?!
Banana republic! :)
YES! Breakfast pizza with hashbrown crust! We definitely need this recipe. :)
I’ve only made veg sushi at home, but this makes we want to go get some sushi-grade fish for sure! Looks so good! The chicken dinner, too!
I thought Neighbours was hilarious! Started off kinda weak but def had me laughing.
Love the sushi! How did you prep the sushi rice? And how good does that pizza look?! You got me excited about three recipes in one post! :)
I followed this recipe but only used 1/4 cup vinegar, 2 Tablespoons sugar, and no oil. Usually the rice bag will have the best instructions but I bought ours from the bulk bins this time. http://allrecipes.com/recipe/perfect-sushi-rice/
Thank you Kristin!
This looks so good. I’d love to make it for dinner one night.