This Creamy Mustard Chicken with Leeks is a simple one-pot dish that delivers big flavor with minimal effort. Juicy chicken is gently simmered in a silky mustard and white wine sauce, while soft, sweet leeks add delicate balance and depth. Ready in 30 minutes and made in one pan for minimal clean-up.
This recipe builds on the popularity of my other one pot dishes. I don't think you can have enough easy chicken recipes in your repertoire. These types of recipes are perfect for busy nights when you are pushed for time but still want something tasty and delicious on the table.
Jump to:
- Why You'll Love This Creamy Mustard Chicken Recipe
- Creamy Mustard Chicken Ingredients
- How to Make Creamy Mustard Chicken - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions
- Tips & Tricks
- How To Serve
- How To Reheat
- Can you Freeze
- Pin This Creamy Mustard Chicken with Leeks Recipe For Later
- What Do You Think?!
- More Easy 30 Minute Recipe Ideas
- Printable Recipe
- One-Pot Creamy Mustard Chicken with Leeks Recipe
- Reader Comments & Ratings
Why You'll Love This Creamy Mustard Chicken Recipe
- The best thing about this new recipe is it only takes 5 minutes hands on prep, and can be ready and on the table in just 30 minutes.
- I love cooking with leeks. They're a really overlooked vegetable and bring a mellow sweetness to the dish.
- This easy recipe can be easily doubled up if you are entertaining and feeding a crowd.
- This is a perfect meal prep dish and can be made earlier in the day or the day before, then warmed up when you are ready to eat.
- If you like this recipe then try some these tasty 30 Minute Meals made with chicken:
Creamy Mustard Chicken Ingredients
Find the full list and quantities in the recipe card below.
Chicken Breasts - I've used boneless, skinless chicken breast in this recipe, but you could also use bone-in, skin-on chicken breast, chicken leg, thighs, or drumsticks. Adjust the cooking times accordingly.
Leeks - I like to sauté leeks with this chicken, using both the white and green parts of the leek. Leek adds a lovely mellow onion flavor to the dish, red onion or shallots would be a good swap.
Stock - I like to use a good quality roast chicken stock (chicken broth) in this recipe.
Cream - I use heavy cream in this recipe for a thick and rich sauce. Heavy cream can be replaced with whipping cream for a slightly lighter consistency. But half and half (or single cream) tends to split and curdle due to a lower fat content.
How to Make Creamy Mustard Chicken - Step-By-Step
Find the full printable recipe below.
Season the chicken breasts generously with salt and black pepper. Heat the olive oil and butter in a large skillet or sauté pan over medium-high heat and sear chicken for 4 minutes per side until golden brown but not cooked through. Remove the chicken pieces from the pan and set aside on a plate.
Reduce to medium heat. Add the chopped leeks to the same large frying pan, with a pinch of salt and cook for around 6 minutes until soft, scraping up any brown bits.
Add the minced garlic and stir in for 30 seconds. If using, add in the wine and let the alcohol bubble and reduce for a minute or so.
Pour in the chicken stock and stir in the Dijon and wholegrain mustard.
Nestle the chicken breasts back into the pan for 8-10 minutes at a gentle simmer until cooked through and the sauce has thickened slightly.
Stir in the cream.
Taste and adjust seasoning if needed. Finish with the chopped fresh parsley and serve straight from the pan.
Frequently Asked Questions
How do you know when chicken is cooked?
The best way to be absolutely certain that your chicken is cooked is to use an instant read thermometer. It should register an internal temperature of 165ºF/75ºC when inserted into the thickest part of the chicken breast.
Variations & Substitutions
I've used tender chicken breast in this recipe but you could also use chicken leg or chicken thighs or drumsticks. Adjust the cooking times depending on the joint of chicken being used.
Add other vegetables to the dish. Try mushrooms, zucchini, green beans, sugar snap peas, green peas, or broccoli.
At the end stir through a handful of leafy greens like spinach, kale or chard, and allow to wilt.
I use a good quality dry white wine to deglaze the pan, it also adds great flavor and acidity to the sauce. You could also add a splash of sherry. If you prefer not to use alcohol, then a squeeze of fresh lemon juice would work here too.
I garnish the dish with fresh parsley, but you could use other fresh herbs like basil, tarragon or thyme.
I've used heavy cream (double cream) in this recipe to give the sauce a velvety texture, but you could use sour cream or crème fraiche.
If you're dairy free or don't like creamy sauce - feel free to skip the cream entirely, it's still delicious. Alternatively coconut cream also works well here.
Tips & Tricks
Take time to season the chicken properly before cooking, it will make all the difference to the finished dish.
Properly sear the chicken to golden brown, as this adds extra flavor into the sauce.
Its really important to de-glaze the pan with the wine (or stock if you aren't using wine). Scrape up any bits left over from cooking the chicken from the bottom of the pan and stir all this flavor back into the sauce.
Simmer this dish gently so it's barely bubbling — don’t boil — or the cream can split and the chicken can toughen.
If you feel the sauce is too thick then add more stock. If its too thin, simmer the sauce to reduce it down slightly.
How To Serve
There is so much flavor in this creamy chicken dish, that I like to keep any side dishes simple - rice or pasta noodles are great options. If you prefer a potato side try my Crispy Potato Wedges, Roast Potatoes, or Mashed Potatoes. For something a little different try my Crispy Sweet Potato Slices.
For a lower carb dinner, try making or buying zucchini noodles or cauliflower rice to serve alongside, which will also add to your 5-a-day.
I like adding a vegetable side or two, like my Smashed Broccoli with Parmesan, or Green Beans with Lemon & Almonds, Roasted Asparagus & Carrots or Buttered Kale.
For a more relaxed feel, serve with a Dressed Green Salad and crusty bread for mopping up the juices.
How To Reheat
This easy chicken dish can be made in advance and heated up when you are ready to eat. Simply cool the dish and place in an airtight container in the fridge. It will keep in the fridge for 3-4 days.
When ready to serve, remove the chicken from the fridge 30 minutes before you want to cook and allow to come to room temperature. Then place into a skillet and heat up gently over medium low heat until piping hot.
If the sauce looks a little thick you can add a little chicken stock or water to loosen it up.
Can you Freeze
As the sauce contains heavy cream I prefer not to freeze this dish. Cream can split during the freezing and defrosting process, which will split the sauce.
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What Do You Think?!
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More Easy 30 Minute Recipe Ideas
Printable Recipe
One-Pot Creamy Mustard Chicken with Leeks Recipe
Ingredients
- 4 Chicken Breasts - skinless and boneless
- Sea Salt and Black Pepper
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 2 large Leeks - trimmed, halved, and thinly sliced
- 2 cloves Garlic - minced
- ¼ cup White Wine - optional
- 1½ cups Chicken Stock
- ⅓ cup Heavy Cream (Double Cream)
- 1 tbsp Dijon Mustard
- 1 tsp Wholegrain Mustard
- Fresh Parsley - chopped, for garnish
Instructions
- Season the chicken breasts generously with salt and pepper.
- Heat the olive oil and butter in a large skillet or sauté pan over medium-high heat.
- Sear chicken for 4 minutes per side until golden brown but not cooked through. Remove from the pan and set aside on a plate.
- Reduce heat to medium. Add the sliced leeks with a pinch of salt and cook for around 6 minutes until soft, scraping up any brown bits.
- Add the minced garlic and stir in for 30 seconds.
- If using, add in the wine and let the alcohol bubble and reduce for a minute or so.
- Pour in the chicken stock and stir in the Dijon and wholegrain mustard.
- Nestle the chicken breasts back into the pan.
- Simmer gently for 8 to 10 minutes until cooked through and the sauce has thickened slightly.
- Stir in the cream. Taste and adjust seasoning if needed.
- Finish with the chopped fresh parsley and serve straight from the pan.
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