Description
A comforting dish that blends tender chicken with the sweetness of leeks and a creamy sauce topped with crunchy breadcrumbs.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 large leeks, cleaned and sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken stock
- 1 cup grated cheese (Cheddar or Gruyère)
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- 1 cup breadcrumbs (for topping)
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until soft. Stir in the minced garlic and cook for an additional minute.
- In a mixing bowl, combine the heavy cream, chicken stock, thyme, salt, and pepper. Whisk together until well combined.
- In a large baking dish, lay out the sautéed leeks evenly. Place the chicken breasts on top.
- Pour the cream mixture over the chicken breasts, ensuring they are well covered.
- Sprinkle the grated cheese over the mixture.
- Combine the breadcrumbs with a drizzle of olive oil and a pinch of salt and mix until slightly moistened. Distribute evenly over the cheese layer.
- Bake for 30-35 minutes until the chicken is cooked through and the cheese is golden and bubbly.
- Let it rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg