Description
Jamie Oliver’s Chicken with Mustard and Leeks is a fast and flavorful dish where boneless chicken breasts are cooked with soft, sautéed leeks and served in a tangy mustard cream sauce. The combination of creamy leeks and the sharpness of mustard results in a satisfying meal that’s both hearty and quick to prepare.
Ingredients
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- 4 boneless, skinless chicken breasts
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- 2 large leeks, cleaned and finely sliced
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- 2 tablespoons Dijon mustard
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- 200ml (3/4 cup) crème fraîche or heavy cream
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- 1 tablespoon olive oil
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- 1 tablespoon butter
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- 2 cloves garlic, minced
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- 1 tablespoon fresh thyme (optional)
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- Zest and juice of 1 lemon
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- Salt and pepper to taste
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- Fresh parsley (for garnish)
Instructions
Start by heating a large skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. The oil prevents the butter from burning and provides extra richness to the dish.
Season the chicken breasts with salt and pepper on both sides. Place them in the pan and sear for 4-5 minutes on each side, until they are golden brown. Once seared, remove the chicken from the pan and set aside. They will finish cooking in the sauce later.
In the same pan, add the sliced leeks and a pinch of salt. Cook over medium heat for 5-7 minutes until they become soft and fragrant. Stir in the minced garlic and fresh thyme (if using), and cook for another 1-2 minutes until the garlic becomes fragrant.
Once the leeks are softened, stir in the Dijon mustard and cook for 1 minute to release the flavors. Pour in the crème fraîche or heavy cream, and mix well to create a smooth sauce. Add the lemon zest and juice to brighten the flavors. Let the sauce simmer for 3-4 minutes, allowing it to thicken slightly.
Return the seared chicken breasts to the pan, nestling them into the mustard and leek sauce. Reduce the heat to low, cover the pan, and let the chicken simmer in the sauce for 8-10 minutes, or until fully cooked through and tender (internal temperature should reach 75°C/165°F).
Once the chicken is fully cooked, garnish with freshly chopped parsley. Serve the chicken with the creamy mustard and leek sauce over your choice of mashed potatoes, rice, or a side of crusty bread to soak up the sauce.