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4.1 from 750 votes

30- Minute Creamy Mushroom and Leek Chicken Breasts

One pan is all you need for this savory, and super easy, chicken with mushroom sauce that's on the table in 30 minutes or less.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 to 6
Calories: 27243 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 boneless skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons butter
  • ½ pound brown mushrooms , (about 16-18 mushrooms), gently cleaned with a damp paper towel
  • 3 leeks , sliced into ⅛ inch rounds, white and pale green parts only
  • ⅓ cup white wine
  • 1 cup cream or half and half

Instructions

    Cup of Yum
  1. To prepare the chicken, start at the thicker end of the chicken breast and use a sharp knife to cut the chicken breast in half into two thinner cutlets. Trim any excess fat and season both sides with kosher salt and freshly ground black pepper.
  2. Heat a large skillet to medium high heat. Add ½ tablespoon of butter and ½ tablespoon of the olive oil until the butter is melted then add 3 of the chicken breasts to the pan. Cook undisturbed until you can see that the chicken is cooking through on the one side, about 3-4 minutes. Use tongs to flip the chicken over once it is nicely browned and cook for an additional 3-4 minutes or until the thickest part of the chicken reaches 160 degrees F. Transfer to a plate and tent with aluminum foil to keep warm and rest.
  3. Wipe out the pan with paper towels and add ½ tablespoon of butter and the remaining olive oil. Repeat with the remaining three chicken breasts. Transfer to the plate with the other cooked chicken.
  4. Wipe out the pan again and over medium heat, and melt 1 tablespoon of the butter. Add the mushrooms and leeks to the pan with a pinch of kosher salt. Cook while stirring occasionally for about 5 minutes or until the mushrooms are softened and the leeks are becoming limp.
  5. Add the wine and continue to cook for 2 minutes. Add the cream or half and half, raise the heat to medium high and cook for 5 minutes or until the cream coats the back of a spoon and has slightly reduced. Stir in the last tablespoon of butter to add a bit of gloss and adjust the seasoning to taste.
  6. Add the chicken breasts back to the pan and top with the sauce, or transfer to serving plates and spoon sauce over them then. Serve with rice, noodles or farro.

Nutrition Information

Calories 272.43kcal (14%) Carbohydrates 12.41g (4%) Protein 20.52g (41%) Fat 14.47g (22%) Saturated Fat 6.39g (32%) Cholesterol 76.81mg (26%) Sodium 191.1mg (8%) Potassium 701.94mg (20%) Fiber 1.54g (6%) Sugar 3.78g (8%) Vitamin A 1400.54IU (28%) Vitamin C 9.03mg (10%) Calcium 56.34mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4to 6

Amount Per Serving

Calories 27243

% Daily Value*

Calories 272.43kcal 14%
Carbohydrates 12.41g 4%
Protein 20.52g 41%
Fat 14.47g 22%
Saturated Fat 6.39g 32%
Cholesterol 76.81mg 26%
Sodium 191.1mg 8%
Potassium 701.94mg 15%
Fiber 1.54g 6%
Sugar 3.78g 8%
Vitamin A 1400.54IU 28%
Vitamin C 9.03mg 10%
Calcium 56.34mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.