One pan creamy chicken with bacon and leeks
You’re going to love this one-pan creamy chicken recipe with bacon, leeks and mustard. Quick, easy and perfect for busy weeknights.
Ingredients and Substitutions
- Chicken thighs. I used bone-in chicken thighs but any cut of chicken will work. Boneless chicken breasts will work well but you’ll need to adjust the cooking time.
- Bacon.
- Leeks.
- Fresh garlic cloves.
- Fresh thyme. Dried thyme can be substituted. Other herbs like oregano, rosemary, parsley and sage are all delicious with chicken.
- Dijon mustard.
- White wine. Alternatively use chicken stock.
- Fresh lemon juice.
- Heavy cream.
- Chicken broth/stock.
- Salt and black pepper.
How to make one pan creamy chicken
- Brown the chicken: Pat the chicken dry with paper towels then season generously with salt. Place the chicken, skin-side down, in a large, deep pan or braised. Place the pan over medium-high heat and allow the chicken to brown, rendering its fat, for 8-10 minutes. Flip over and cook for another 5 minutes then remove from the pan.
- Make the sauce: In the same pan, add the bacon and cook for a few minutes until it’s starting to crisp. Add the leeks and cook for another 2-3 minutes until the leeks are starting to soften. Add the garlic, thyme and mustard and cook for a minute. Pour in the white wine and lemon juice and allow to reduce for a few minutes. Pour in the cream and chicken stock and season with salt and pepper. Bring to a simmer and cook for 5 minutes.
- Cook the chicken: Add the chicken back to the sauce then place in a preheated oven and allow to bake for 15 minutes until the chicken is cooked through and the sauce has reduced slightly. Taste and adjust seasoning by adding more salt, pepper and lemon. Serve the chicken and sauce over rice or mashed potatoes.
Can I make this ahead?
Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days and reheated before serving.
What to serve with creamy chicken
This creamy chicken recipe is delicious served with rice, mashed potatoes or polenta but will also be absolutely delicious served with crusty bread to mop up the sauce. Add a zesty side salad or steamed greens for something fresh on the plate.
Servings: 6
Calories: 370kcal
Ingredients
- 750 g chicken thighs (approximately 8 thighs)
- 6 strips streaky bacon chopped
- 2 medium leeks finely chopped
- 2 garlic cloves crushed
- 1 tsp fresh thyme (or ½tsp dried thyme)
- 2-3 tsp Dijon mustard
- ½ cup white wine
- 1-2 tsp lemon juice
- 1½ cups cream
- ½ cup chicken stock
- salt and pepper to taste
Instructions
- Preheat the oven to 200°C/390°F.
- Pat the chicken dry with paper towels then season generously with salt.
- Place the chicken, skin-side down, in a large, deep pan or braised.
- Place the pan over medium-high heat and allow the chicken to brown, rendering its fat, for 8-10 minutes. Flip over and cook for another 5 minutes then remove from the pan.
- In the same pan, add the bacon and cook for a few minutes until it's starting to crisp.
- Add the leeks and cook for another 2-3 minutes until the leeks are starting to soften.
- Add the garlic, thyme and mustard and cook for a minute.
- Pour in the white wine and lemon juice and allow to reduce for a few minutes.
- Pour in the cream and chicken stock and season with salt and pepper. Bring to a simmer and cook for 5 minutes.
- Add the chicken back to the sauce then place in a preheated oven and allow to bake for 15 minutes until the chicken is cooked through and the sauce has reduced slightly.
- Taste and adjust seasoning by adding more salt, pepper and lemon.
- Serve the chicken and sauce over rice or mashed potatoes.
Nutrition
Calories: 370kcal | Carbohydrates: 9g | Protein: 24g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 531mg | Potassium: 404mg | Fiber: 1g | Sugar: 4g | Vitamin A: 845IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Creamy chicken recipes
Delicious recipe and so easy prepare. Cooked exactly as written and didn’t feel the need to change anything. Definitely a keeper.
That’s so wonderful to hear, thanks Hazel!
Made this and it was heavenly! I added in a half pound of sliced mushrooms when I sautéed the leeks. Substituting skinless chicken breasts and a little olive oil for the skinless thighs worked like a charm. This is definitely a restaurant-worthy dish, and I’m glad you recipe came up in my search for how to use l chicken, leeks, bacon & cream! Would share a pic if I could
wow, nice dish, love these ingredients, creative way to put them together too, thank you
I am currently making this but was wondering what should the oven temperature be set at while baking off the last 15 minutes. Thanks. This sounds delicious and love all the ingredients.
I just kept it at the same temperature but you can increase a bit of if you want the chicken to brown or crisp more.
How hot should the oven be? What temp should we bake the chicken at?
I’ve amended the recipe, thanks for letting me know!
Love this recipe!