This chicken with creamy leek sauce has been my go-to dinner when I want something that feels special but comes together without drama. I first landed on this combination on a rainy Tuesday evening while trying to use up a couple of leeks that were languishing in the crisper. The bright, mild onion flavor of the leeks softened and caramelized into something almost sweet, and when I added a splash of dry white wine and a cup of heavy cream, the pan transformed into a glossy, velvety sauce that clung to each cutlet. Since that night it's become a quiet favorite: elegant enough to serve to guests, simple enough for a busy weeknight.

What makes this dish memorable is the contrast of textures and the clarity of flavors. The chicken is seared until it has a golden, slightly crisp edge while remaining tender inside, and the sauce is rich without being heavy thanks to the reduction of wine and the gentle simmer that follows. I often think back to the first time my partner took a bite and closed their eyes — that unpretentious look of contentment told me all I needed to know. This recipe is forgiving, adaptable, and scales well, which is why it's earned a permanent spot in my rotation.

Ingredients

• Chicken: 2 large boneless, skinless chicken breasts (about 1 pound total), halved lengthwise into 4 thin cutlets. Thinner cutlets sear faster and stay tender; buy fresh, firm breasts and trim any excess fat.
• Seasoning: Salt and freshly ground black pepper to taste. Use kosher salt for even seasoning and freshly ground pepper for the best aroma.
• Leeks: 2 small to medium leeks, white and light green parts only, sliced into thin rings. Choose leeks that are firm with bright white bases and minimal root blemishes; rinse thoroughly to remove grit.
• Fats: 1 tablespoon olive oil and 2 tablespoons unsalted butter, divided. Olive oil adds heat stability and a clean flavor; butter brings richness and helps with browning.
• Aromatics & Flavor: 3 cloves garlic, minced, and 1/2 teaspoon Italian seasoning for warmth and herbaceous notes. 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) to deglaze and add acidity.
• Thickening & Dairy: 1 teaspoon cornstarch whisked with 2 teaspoons cold water to make a slurry, and 1 cup heavy whipping cream for a silky finish.
• Finish: Fresh parsley, chopped, optional for brightness and color at the end.

Instructions

Prepare the chicken: Slice each breast in half lengthwise to make four thin cutlets, about 1/4 to 1/2 inch thick. Pat each cutlet completely dry with paper towels — moisture prevents a good sear — then season both sides with salt and pepper. Let the seasoned cutlets sit while you prepare the remaining ingredients; this brief rest helps the seasoning adhere and the meat relax. Clean and slice leeks: Trim the dark green tops and discard or save for stock. Slice the white and light green parts into thin rings. Place the slices in a large bowl of cold water and swish to loosen grit, or rinse in a colander under running water. Shake off excess water; the leeks should be damp but not dripping. Sear the cutlets: Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon butter. When the butter foams and the pan is hot, add the cutlets without overcrowding. Cook 4 to 5 minutes per side until golden brown and almost cooked through (internal temperature about 150°F if using a thermometer). Transfer to a plate and tent loosely with foil to rest. Sauté the leeks: Reduce the heat to medium, add the remaining 1 tablespoon butter, and add the leeks. Sauté for about 5 minutes, stirring occasionally, until softened and starting to caramelize at the edges. If the leeks pick up too much color or stick, lower the heat slightly and add a splash of water or wine to loosen them. Deglaze with wine: Add the minced garlic and Italian seasoning to the pan and cook until fragrant, about 30 seconds. Pour in 1/2 cup dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer until reduced by about half — this concentrates flavor and removes raw alcohol taste. Make the slurry and add cream: Whisk 1 teaspoon cornstarch with 2 teaspoons cold water until smooth, then stir the slurry into the simmering wine and leek mixture. Add 1 cup heavy cream and bring the sauce to a gentle simmer, stirring to combine. The sauce will begin to thicken; simmer for 2 to 3 minutes until it reaches a silky consistency. Finish and serve: Return the chicken and any accumulated juices to the skillet, nestling the cutlets into the sauce with the leeks. Simmer gently for about 5 minutes or until the chicken is cooked through (internal temperature 165°F) and the sauce is glossy. Taste and adjust seasoning with salt and pepper. Sprinkle with chopped parsley and serve immediately over rice, pasta, or mashed potatoes.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to freeze, remove the chicken and freeze the sauce separately in a freezer-safe container for up to 3 months; the cream keeps better when frozen without the meat. Reheat gently over low heat, stirring frequently and adding a splash of broth or water if the sauce tightens. For best texture, finish reheated sauce with a small knob of butter whisked in off-heat.

Ingredient Substitutions

For a lighter finish, substitute half-and-half or whole milk thinned with a tablespoon of butter for the heavy cream, though the sauce will be less velvety. If you prefer thighs, boneless skinless chicken thighs work beautifully and offer more forgiving cooking. Swap cornstarch for equal parts flour if necessary, but whisk into a tablespoon of melted butter first to avoid lumps. To make it dairy-free, use olive oil plus a dairy-free cream alternative and skip the butter.

Serving Suggestions

This pairs wonderfully with buttery mashed potatoes, buttered egg noodles, or a simple herbed rice pilaf that soaks up the sauce. For lighter options, serve over steamed green beans and cauliflower rice, or alongside a crisp arugula salad dressed with lemon and olive oil to cut through the richness. Garnish with lemon zest for brightness and a scattering of chopped parsley or chives for color.

Cultural Background

The combination of sautéed leeks, white wine, and cream has roots in European country cooking, particularly in French and British kitchens where leeks are prized for their mild, sweet flavor. Cream-based pan sauces developed as a way to stretch simple proteins into more luxurious meals without elaborate techniques. This dish is a modern, approachable take on those traditions — simple searing, a deglaze to lift fond, and a cream reduction to finish, creating comforting flavors that feel both rustic and refined.

Seasonal Adaptations

In early spring when leeks are at their best, use them as described for sweet, tender flavor. In late summer, swap in shallots or thinly sliced sweet onions for a similar profile. For autumn, add thinly sliced mushrooms when sautéing the leeks to deepen umami. During colder months, finish with a pinch of nutmeg for warmth. Small adjustments like these keep the dish feeling seasonal while preserving the core technique.

Meal Prep Tips

To streamline weekday service, sear all cutlets ahead of time and cool on a rack, then refrigerate for up to 24 hours. When ready to eat, warm the prepared sauce and gently reheat the chicken in the sauce for 5 to 7 minutes. Portion the meal into airtight containers and include rice or potatoes in separate compartments; this keeps textures optimal and reheating simple. Label containers with date and reheat thoroughly to 165°F.

Whether you’re plating this for a special dinner or adding it to the rotation for weeknight comfort, the combination of golden chicken and silky leek cream is reliably satisfying. Make it with care, and don’t be surprised when it becomes one of the recipes you return to again and again.