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.
This was delicious! Thanks for helping me expand my vegetable horizons with leeks. I’ve never had them before. I am definitely making this again.
Please! post the recipe for the breakfast hash brown crust pizza your husband made. I Must try his version!
Thanks so much~
yum it really does look like a great and very elegant dish! thank you for sharing!
styleandchocolates
Could inpossibly use almond flour in this? Trying to make it whole30 friendly!! Thank you!
I think that could work!
This was excellent. Made it twice in the last 2 weeks. I doubled the garlic since it got a bit lost among the other flavors, but otherwise the dish was perfect — and only one pan to clean!
I’m officially a new Iowa girl Eats convert. I’ve been reading for a while but started cooking your recipes last week. First the Thai Chicken Quinoa Bowl (a huge hit with the hubby). So today I tried the Leek and Mushroom skillet… YUM. Easy and so flavorful. Cannot wait to try many many more IGE recipes!
Wow – so, so glad to hear!! Love the love! :)
This chicken recipe I can for sure sink my teeth into, my husband not so much since he hates mushrooms! What else would go great in this instead of mushrooms?
I would do sauteed zucchini instead!
My husband and I made your leek and mushroom chicken skillet last night. It was (notice I said was, cause it’s all gone) absolutely delicious. Although I would recommend that the one teaspoon of salt, which you suggest in your blog, is too much. Perhaps a 1/2 teaspoon would be best. Thank you so much for this recipe and we will be making it again and again.
I LOVE CBS Sunday Morning!!! My mom and I call it Old People Show. :o) But it’s awesome!
It looks amazzzingggggg! So delicious! Need to try this recipe.
http://www.trangscorner.com
would almond flour work?
I’ve only used almond flour for breading, not thickening sauces or soups. If you’ve used it to do that before with success then it should work fine!
We made this for dinner tonight – it was really delicious and easy to make!
Couldn’t agree more with cabin fever – it only gets worse as they get older. We used to take Carter to Barnes and Noble to play with the trains too! Another good place in Des Moines for kids to walk/run to their hearts desire when it’s cold is the skywalks downtown (on the weekends).
GREAT idea – thanks for the tip!