Creamy Chicken with Mushrooms & Leeks

Name: Creamy Chicken with Mushrooms & Leeks
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Cuisine: French
Ingredients: 2 tbsp olive oil; 2¾ lb bone-in, skin-on chicken thighs; 3 medium leeks, white and light green parts cleaned and sliced thin; 1½ lb crimini mushrooms, sliced thin; 1½ tsp kosher salt, divided; ¾ cup crème fraîche; ½ cup chicken broth; 2 tbsp whole grain Dijon mustard; ¼ cup fresh flat-leaf parsley, chopped; freshly ground black pepper to taste

Recipe GLPR7bb0a1ff49edd4

Rate this recipe

French

Main Course

70 min

607 cal

Servings: 6

Stovetop

SNAP eligible

Tender, skin-on chicken thighs braised in a luxurious crème fraîche and Dijon mustard sauce, studded with earthy mushrooms and tender leeks. This elegant one-pan dish is naturally gluten-free and low in carbohydrates, making it a sophisticated yet simple weeknight dinner.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

2 tbsp olive oil

2¾ lb bone-in, skin-on chicken thighs

3 medium leeks, white and light green parts cleaned and sliced thin

1½ lb crimini mushrooms, sliced thin

1½ tsp kosher salt, divided

¾ cup crème fraîche

½ cup chicken broth

2 tbsp whole grain Dijon mustard

¼ cup fresh flat-leaf parsley, chopped

freshly ground black pepper to taste

Directions

Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of the kosher salt and freshly ground black pepper. Heat the olive oil in a large, heavy skillet over medium-high heat until shimmering.
Working in batches to avoid crowding, place the chicken thighs skin-side down in the hot oil and sear for 4 to 5 minutes until the skin is golden brown and crispy. Transfer to a plate.
Return the skillet to medium heat. Add the sliced leeks and sauté for 3 to 4 minutes, stirring occasionally, until they begin to soften.
Add the sliced mushrooms and the remaining 1/2 teaspoon of kosher salt, and cook for 5 to 7 minutes, stirring frequently, until the mushrooms release their liquid and begin to brown.
Stir in the Dijon mustard until well combined with the vegetables. Return the seared chicken thighs to the skillet, nestling them among the mushrooms and leeks, skin-side up.
Pour the chicken broth into the skillet around the chicken. Bring to a gentle simmer, then reduce heat to medium-low, cover with a lid, and braise for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh without touching bone.
Remove from heat and stir the crème fraîche into the sauce until fully incorporated and smooth. Taste and adjust seasoning with additional salt and pepper as needed.
Divide the chicken and mushroom-leek mixture among serving plates, spooning the creamy sauce over top. Garnish with fresh chopped parsley and serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

All ingredients are standard at Charlotte grocers—leeks, mushrooms, and crème fraîche are reliable finds at Harris Teeter and Kroger—so no special trips needed. The real cost driver is the crème fraîche and chicken; budget $12–14 for six servings, or roughly $2 per plate, which is reasonable for a weeknight protein dish. The stated 70 minutes is honest but front-loaded with chicken browning and braising, so plan accordingly on a night when you have time to tend the pan; it's not a dump-and-forget meal. This reheats well and holds for two days, making it good for Monday dinner with a Tuesday lunch waiting in the fridge.