
Tender pan-seared chicken cutlets finished in a rich, silky leek and white wine cream sauce—simple ingredients, elegant results.

This Chicken with Creamy Leek Sauce became one of my weeknight heroes the moment I tested it during a busy autumn. I wanted something that felt elegant enough for guests but simple enough for a weekday, and the combination of gently sweet leeks, a splash of dry white wine, and heavy cream produced a sauce that perfectly hugged pan-seared chicken. I discovered this pairing years ago while cleaning out the refrigerator before a dinner party; pantry staples plus a few fresh items turned into a meal everyone asked for again. The texture is notable: the chicken stays juicy because it is pounded into thin cutlets and sears quickly, while the leek ribbons break down into a silky ribbon-like consistency in the sauce.
I often serve it with a simple starch such as mashed potatoes or buttered egg noodles to sop up every drop of the sauce. The aroma of garlic and wine reducing in a hot skillet is the smell that signals dinner is ready in our home, and my family has a habit of hovering near the stove the last five minutes. This is one of those dishes that feels special yet approachable, ideal for a cozy midweek meal or an intimate weekend supper with friends.
Personally, the first time I served this to guests they complimented the wine-scented richness and how the leeks gave a subtle sweetness without overpowering the dish. It has since become my go-to when I want to elevate a simple chicken breast into something restaurant-worthy without a lot of fuss. The technique also taught me how important it is to let the wine reduce properly so the final sauce carries depth without any harsh alcohol bite.
One of my favorite aspects of this dish is how forgiving it is. On nights when the oven is full or time is tight, a quick sear and a short simmer yield a sauce that tastes like it cooked all afternoon. Family members often tell me the sauce tastes like something from a bistro, and that small kindness keeps this recipe in regular rotation. The simple steps teach a reliable approach to building flavor with reduction and emulsification.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken and sauce together to maintain moisture, but understand the sauce will thicken when chilled. To reheat, warm gently on the stovetop over low heat, stirring frequently, and add a tablespoon or two of cream, milk, or chicken broth to loosen the sauce and return it to a silky consistency. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly to preserve texture and flavor.
If heavy cream is too rich, substitute half-and-half or a 1:1 mix of whole milk and a tablespoon of butter per cup to improve mouthfeel. For a dairy-free option, use full-fat coconut milk—note it will add a subtle coconut note and slightly thinner texture. Swap white wine for low-sodium chicken broth plus 1 teaspoon lemon juice or white wine vinegar to keep acidity. If leeks are unavailable, use sweet onions or shallots, slicing and cooking them a touch longer to reach similar softness. Cornstarch can be replaced by 1 tablespoon all-purpose flour mixed with a little cold water; if using flour, cook briefly after adding to remove raw taste.
This dish shines over creamy mashed potatoes, buttered egg noodles, or steamed rice that absorb the sauce. For a lighter plate, serve with roasted seasonal vegetables such as asparagus or green beans and a crisp green salad dressed with lemon vinaigrette to cut the richness. Garnish with chopped parsley or chives for color. For a dinner party, present the cutlets on a warm platter with sauce spooned over and a wedge of lemon on the side to brighten each bite.
The idea of combining sautéed alliums with cream and wine to finish a protein has roots in European home cooking, particularly French bistro techniques where reductions and pan sauces are essential. Leeks have long been prized across Europe for their gentle, sweet onion flavor and are a staple in British and French kitchens. This preparation reflects a modern, approachable adaptation of classic pan sauce methods—using a quick wine reduction and cream to make a rich, emulsified sauce that complements simply cooked meat.
In spring, highlight the leeks by adding a handful of young peas or tender asparagus tips to the skillet for color and freshness. In autumn, stir in a small amount of roasted garlic or swap parsley for thyme to lean into heartier flavors. For winter comfort, serve over mashed root vegetables such as parsnip or rutabaga. Adjust the acidity in summer by finishing with a touch of lemon zest and juice for a brighter, more refreshing finish.
For efficient weekly meal prep, sauté the leeks and make the reduced wine-cream base up to two days ahead and refrigerate. Sear chicken cutlets just before serving to maintain texture and crispness, then finish together in the warmed sauce. Portion into shallow containers for grab-and-go lunches, keeping starches separate until serving to avoid sogginess. Use oven-safe containers if reheating in the oven; otherwise, rewarm gently on the stovetop while stirring to preserve silkiness.
I hope this detailed approach makes the dish approachable and reliable for your kitchen. It brings together simple techniques that build flavor quickly and produces a satisfying meal that feels both homey and elevated. Share it with friends and enjoy the small ritual of simmering down a few humble ingredients into something memorable.
Pat the chicken completely dry before searing to achieve a golden crust and prevent steaming in the pan.
Rinse leeks thoroughly in a colander to remove hidden grit between layers; dry slightly so they sauté instead of steaming.
Allow the wine to reduce by at least half before adding cream to avoid a sharp alcohol taste in the finished sauce.
If the sauce separates, whisk in a small spoonful of cold cream off heat to help re-emulsify and restore silkiness.
This nourishing chicken with creamy leek sauce recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Chicken with Creamy Leek Sauce recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Slice each breast in half lengthwise to make four even cutlets. Pat dry with paper towels and season both sides with salt and pepper. Let sit at room temperature for 5 to 10 minutes.
Trim dark green tops and root ends, slice the remaining white and light green parts into thin rings. Place in a colander and rinse under running water to remove hidden grit. Shake off excess water.
Heat a large skillet over medium-high heat with 1 tablespoon olive oil and 1 tablespoon butter. Sear the cutlets 4 to 5 minutes per side until golden. Transfer to a plate and tent with foil.
Reduce heat to medium, add remaining butter, and sauté the leeks for about 5 minutes until softened and lightly browned. Transfer leeks to the plate with the chicken.
Add minced garlic and Italian seasoning to the skillet, stir 30 seconds. Pour in 1/2 cup dry white wine, scrape browned bits, and let the liquid reduce by half, about 2 to 3 minutes.
Whisk cornstarch with cold water to make a slurry. Add 1 cup heavy cream and the slurry to the pan, stirring to combine. Bring to a gentle simmer until the sauce thickens slightly.
Return chicken and leeks to the skillet and simmer 4 to 5 minutes more until chicken reaches 165 F and sauce coats the back of a spoon. Adjust salt and pepper and garnish with parsley.
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This recipe looks amazing! Can't wait to try it.
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