4.6 from 81 votes
Chicken, Leeks and Spinach in a Creamy Wine Sauce
This dish features chicken pieces browned to golden, simmered in a creamy sauce enriched with sautéed mushrooms, leeks, and garlic, a splash of dry white wine, and Dijon mustard. The sauce is finished with fresh thyme, lemon zest, and baby spinach, which wilts into the creamy broth. The result is a flavorful, velvety chicken entrée with tender vegetables and a subtle tang.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
4
Servings
Calories:
479 kcal
Course:
Main Course
Cuisine:
French, American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 479
% 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.