Chicken with Creamy Leek Sauce
Chicken with Creamy Leek Sauce reminds me of one of those old-world recipes that I love. For those of you who have never cooked with leeks you don’t know what you’re missing. They are a cross between onions and garlic in taste. They are absolutely delicious in soups, casseroles and breakfast dishes. And, quite frankly, I add them to almost any savory recipe like tarts, potpies, Breakfast Hash, and even Shepherd’s Pie! Leeks make everything so tasty and wonderful.
I love when new recipes turn out great! Especially when you jumble them up and make them completely differently from the original instructions. Chicken with Creamy Leek Sauce is one of those great recipes. Boneless chicken breasts are covered in a creamy leek sauce made with Knorr’s Leek Soup mix, and a few other ingredients, then baked up to perfection. The taste? Superb! Plus, it’s super easy to prepare.
About a year and a half ago I was visiting my friend, Mimi, in Black Mountain, NC (outside Asheville). Mimi and I have exchanged recipes more than anyone else I know. She is always collecting recipes from magazines, just like I do. So she had this stack of photocopies of recipes she wanted to try. Being the nosy recipe queen that I am, I started looking through the stash and found 20 or 30 I wanted to try.
She made copies of everything for me and I took them home and put them in my big 3-ring-binder notebooks to try on a rainy day. This recipe was actually supposed to be made with pork chops, but I rarely eat pork chops any more. Besides, I really wanted to try the recipe with chicken.
Additionally, this was supposed to be pan-fried and cooked on the stove-top. While I’m sure that’s a quick method for getting dinner on the table, I really wanted to make this without frying. I stirred the ingredients together, poured them on top of the chicken and baked it. So that’s what I did. No frying.
I thought the taste of Chicken with Creamy Leek Sauce was amazing, but then, I love Knorr’s Leek Soup Mix, especially in my Spinach Dip recipe. The sauce thickened up as it baked in the oven so that by the time the chicken was baked it was just the right texture. I ladled more sauce over the top to serve the chicken and it was splendid! If you like sauces, this one would be great to serve over mashed potatoes, too, although I didn’t serve this with mashed potatoes. The sauce is enough for 6-8 chicken breasts.
This is an awesome-flavored chicken dish that’s quick and easy to assemble. Plus, you can stash in the oven for an hour while you tend to other things. Chicken with Creamy Leek Sauce is so delightful. You can use boneless chicken thighs or bone-in chicken parts, if you desire. Whichever way you make it, I think you’ll find this recipe nice enough for company, too!
I initially posted this recipe in July 2014. I decided to remake this recipe for our weekly Friday night care group from church. I served it with Skinny Roasted Asparagus and Sweet Cornbread. Everyone loved this recipe.
One of the things everyone commented on was how delicious the sauce was. Yes, the Creamy Leek Sauce is really irresistible. Give this recipe a try and you’ll see what I mean.
Chicken with Creamy Leek Sauce is an excellent main dish meal.
There is plenty of sauce to smother your chicken, or spoon over top of mashed potatoes!
Here’s what I did.
I used these ingredients and made a double batch.
Place chicken breasts (or other chicken pieces) in a greased 10×15″ baking dish or on a large cookie sheet with an edge.
Spread flour, Knorr’s leek soup mix and pepper in a small mixing bowl. Add Worcestershire sauce and sour cream.
Stir to combine.
Pour sauce ingredients over top of chicken in baking dish.
Bake at 350 for approximately one hour or until chicken tests done.
Stir sauce ingredients and spoon over top of the chicken before serving.
To serve: Place chicken pieces on serving platter or plate. Spoon additional Creamy Leek Sauce over top.
Chicken with Creamy Leek Sauce is heavenly. It’s marvelous for company or holiday dinners like Easter, Mother’s Day or Father’s Day.
Here’s the recipe.
CHICKEN WITH CREAMY LEEK SAUCE
(Recipe adapted from Mimi Pownall, Black Mountain, NC; source: inspired from Pillsbury)
- 4-6 boneless chicken breasts
- ½ tsp. pepper
- 1.8-oz. pkg. [url href=”http://www.knorr.com/recipes” target=”_blank” title=”knorr”]Knorr’s [/url]Leek Soup mix
- 2 heaping tablespoons UNBLEACHED flour
- 1 ½ cups water
- 1 tbsp. Worcestershire sauce
- 1/3 cup sour cream
- Preheat oven to 350°.
- Spray a 9×13” baking dish with cooking spray.
- Place chicken breasts in sprayed pan.
- Combine pepper, leek soup mix, flour, water, Worcestershire sauce and sour cream in small mixing bowl.
- Whisk until well combined.
- Spread leek soup ingredients over top of chicken.
- Bake at 350° for about one hour or until chicken is cooked through.
- To serve, place chicken breasts on platter.
- Stir sauce and spoon over top of chicken.
This chicken tasted amazing.
If you want a simple chicken recipe with very few steps and tastes great, then this is your recipe!