Chicken, Leeks and Spinach in a Creamy Wine Sauce
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 Servings
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Calories
479 kcal
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Course
Main Course
Chicken, Leeks and Spinach in a Creamy Wine Sauce
Description
Chicken, Leeks and Spinach in a Creamy Wine Sauce begins with skinless boneless chicken thighs seasoned and pan-seared until deep golden brown. The pan is then used to caramelize crimini mushrooms, enhancing their earthy flavor. Leeks and garlic are sautéed until softened before deglazing the pan with dry white wine, which reduces to concentrate its flavor.
The sauce is built by adding lemon zest, fresh thyme, Dijon mustard, chicken stock, and heavy cream, creating a luxuriant base. The chicken returns to the sauce to finish cooking through, absorbing the rich flavors. Fresh baby spinach is stirred in last, wilting gently to maintain its bright green color and fresh taste.
This entrée pairs well with simple sides to balance the creamy sauce and can be served as a hearty dinner. Adjust salt and pepper as needed since the mustard and stock contribute seasoning. The method layers flavors thoughtfully and ensures moist tender chicken with a sauce that binds all the ingredients.
Ingredients
- 1 1/2 lbs chicken breasts we used skinless-boneless thighs, or thighs, small, about 4 to 6
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 tablespoon olive oil
- 2 cups crimini mushroom sliced (9oz, 250g, or button mushroom
- 3 leek white and light green parts only, thoroughly washed and sliced into 1/4 inch rounds, medium
- 3 cloves garlic minced
- 2/3 cup white wine we used Sauvignon Blanc (150ml, dry
- 2 teaspoons lemon approx. one lemon, zest
- 1 1/2 teaspoons thyme fresh
- 1 tablespoon Dijon mustard
- 1 cup chicken stock low sodium
- 1 cup heavy cream
- 4 cups baby spinach 5oz, 150g, washed
Instructions
- Dry the chicken well and season both sides generously with salt and pepper. Pre-heat a large, heavy skillet on a medium-high flame and then add olive oil. Add the chicken in a single layer, (skin-side down, if skin-on) and cook until deep golden brown, about 5-7 minutes. Flip and lightly brown the other side, about 5 minutes. Remove chicken to a plate and set aside.
- Add the mushrooms and let them cook on one side without stirring until they're deep brown and caramelized on one side, about 5 minutes. Toss the mushrooms and add leeks to the pan and sauté until softened, about 5 minutes. Add the garlic and cook for 30 seconds more.
- Add the wine and let it reduce down by half and then add the lemon zest, thyme, mustard, chicken stock and cream. Return the chicken pieces to the pan and simmer, uncovered, until the chicken is cooked through, 10-15 minutes, depending on thickness. If using skinless chicken, turn pieces in the sauce a few times while cooking to keep it moist). Check the liquid level a few times while cooking and add more stock as necessary. When chicken is cooked through (registers 165ºF on an instant read thermometer), remove it to a platter. Stir in the spinach until just wilted, check seasoning and spoon sauce over chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 17g | 6% |
| Protein | 28g | 56% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 189mg | 63% |
| Sodium | 226mg | 9% |
| Potassium | 868mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4919IU | 98% |
| Vitamin C | 23mg | 26% |
| Calcium | 140mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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