Leek and Mushroom Chicken Skillet

saucy leek and mushroom chicken on a plate

Leek and Mushroom Chicken Skillet

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.

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Keyword gluten free

Method Stovetop

Servings

Calories 516kcal

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

Instructions

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.

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