If you're looking for a quick, easy and delicious chicken dinner, this is it. Tender boneless chicken, caramelized mushrooms and leeks and fresh spinach, all simmered in a creamy wine sauce. It looks and tastes fancy, but it's a perfect weeknight dinner.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Entree, Main Course
Cuisine: American, French
Keyword: Chicken, creamy, Easy, sauce
Servings: 4Servings
Calories: 479kcal
Author: Emily Clifton, Nerds with Knives
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Ingredients
1 1/2lbssmall chicken breasts or thighs (about 4 to 6)we used skinless-boneless thighs
Kosher salt and freshly ground black pepperto taste
1tablespoonolive oil
2cupscrimini or button mushroomssliced (9oz, 250g)
3medium leekswhite and light green parts only, thoroughly washed and sliced into 1/4 inch rounds
3clovesgarlicminced
2/3cupdry white winewe used Sauvignon Blanc (150ml)
2teaspoonslemon zestapprox. one lemon
1 1/2teaspoonsfresh thyme
1tablespoondijon mustard
1cuplow sodium chicken stock
1cupheavy cream
4cupsbaby spinach5oz, 150g, washed
Instructions
Dry the chicken well and season both sides generously with salt and pepper. Pre-heat a large, heavy skillet on a medium-high flame and then add olive oil. Add the chicken in a single layer, (skin-side down, if skin-on) and cook until deep golden brown, about 5-7 minutes. Flip and lightly brown the other side, about 5 minutes. Remove chicken to a plate and set aside.
Add the mushrooms and let them cook on one side without stirring until they're deep brown and caramelized on one side, about 5 minutes. Toss the mushrooms and add leeks to the pan and sauté until softened, about 5 minutes. Add the garlic and cook for 30 seconds more.
Add the wine and let it reduce down by half and then add the lemon zest, thyme, mustard, chicken stock and cream. Return the chicken pieces to the pan and simmer, uncovered, until the chicken is cooked through, 10-15 minutes, depending on thickness. If using skinless chicken, turn pieces in the sauce a few times while cooking to keep it moist). Check the liquid level a few times while cooking and add more stock as necessary. When chicken is cooked through (registers 165ºF on an instant read thermometer), remove it to a platter. Stir in the spinach until just wilted, check seasoning and spoon sauce over chicken.