Creamy Chicken, Bean & Leek Traybake

Name: Creamy Chicken, Bean & Leek Traybake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 2 tbsp Olive oil; 8 large Bone-in, skin-on chicken thighs; 3 large Leeks, white and light green parts, washed and sliced into rounds; 2 large clove Garlic cloves, crushed; 800 g Canned cannellini beans, drained and rinsed; 500 ml Hot chicken stock; 1¾ tbsp Wholegrain mustard; 100 g Crème fraîche; 1 large Large lemon, zested; Crusty bread, for serving; Salt and freshly ground black pepper, to taste

Recipe GLPR575435279e02a2

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Main Course

60 min

665 cal

Servings: 8

Oven

Stovetop

SNAP eligible

A hearty one-pan roasted dish featuring seasoned chicken thighs browned until crispy, combined with tender leeks, creamy cannellini beans, and a rich mustard-crème fraîche sauce. The whole tray comes together in the oven for a warming, effortless main course perfect with crusty bread.

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Ingredients

2 tbsp Olive oil

8 large Bone-in, skin-on chicken thighs

3 large Leeks, white and light green parts, washed and sliced into rounds

2 large clove Garlic cloves, crushed

800 g Canned cannellini beans, drained and rinsed

500 ml Hot chicken stock

1¾ tbsp Wholegrain mustard

100 g Crème fraîche

1 large Large lemon, zested

Crusty bread, for serving

Salt and freshly ground black pepper, to taste

Directions

Preheat your oven to 400°F (200°C). Heat the olive oil in a large non-stick skillet over medium-high heat. Pat the chicken thighs dry and season generously with salt and pepper. Place them skin-side down in the hot oil and cook for about 5 minutes until the skin turns golden and crispy. Using tongs, transfer the chicken to a large roasting tray, positioning them skin-side up.
In the same skillet, add the sliced leeks and cook over medium heat, stirring occasionally, for approximately 5 minutes until they begin to soften. Stir in the crushed garlic and cook for 1 minute more until fragrant. Add the drained cannellini beans and stir to combine, then carefully spoon the leek and bean mixture around the chicken thighs in the roasting tray.
Pour the hot chicken stock over the beans and around the chicken. Taste the liquid and season with salt and pepper as needed. Place the tray in the preheated oven and roast, uncovered, for 20 minutes.
Remove the tray from the oven. In a small bowl, whisk together the wholegrain mustard and crème fraîche until smooth. Stir this mixture into the beans and liquid in the tray. Return to the oven and continue roasting for another 10–15 minutes, until the chicken is cooked through (internal temperature should reach 165°F when measured at the thickest part of the thigh, not touching bone).
Remove from the oven and scatter the lemon zest over the chicken and beans. Serve directly from the tray with crusty bread on the side to soak up the flavorful sauce.

Comments

Grocery List Plus Editorial Staff4.5

All ingredients are stocked at Harris Teeter, Food Lion, Kroger, or Walmart with no special trips needed. At roughly $1.50–$1.75 per serving, cost is driven by the chicken and crème fraîche, but feeds eight generously in one pan; the stated 60 minutes is honest for a traybake that requires minimal active attention. This is a forgiving weeknight dish that reheats well and plays to North Carolina tastes—wholesome, one-tray, with real protein and legumes—though crème fraîche lovers will appreciate the finish more than those watching cream intake.