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.

One pan creamy chicken with bacon and leeks

Ingredients needed

  • Chicken thighs. I used bone-in chicken thighs but any cut of chicken will work.
  • Bacon. 
  • Leeks. 
  • Fresh garlic cloves. 
  • Fresh thyme. Dried thyme can be substituted.
  • Dijon mustard. 
  • White wine. Alternatively use chicken stock.
  • Fresh lemon juice. 
  • Cream. 
  • Chicken stock. 
  • Salt and black pepper.

Creamy chicken with rice

How to make creamy chicken with bacon and leeks

  1. 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.
  2. 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.
  3. 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.

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.

  1. Parmesan garlic mashed potatoes
  2. Creamy polenta
  3. Easy crusty bread
  4. Easy green salad with lemon Parmesan dressing

One pan creamy chicken with bacon and leeks

Creamy chicken recipes

  1. Creamy spinach mushroom chicken
  2. Marry Me Chicken
  3. Easy Tuscan Chicken Pasta
  4. Easy Creamy Dijon Chicken and Potatoes
One pan creamy chicken with bacon and leeks

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.
4.75 from 20 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: creamy bacon chicken, creamy chicken, One pan chicken
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 370kcal
Author: Alida Ryder
Servings: 6

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
  • 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

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7 Comments

  1. 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

  2. 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.