Creamy Leek Chicken Recipe with Lemon Dill Cream Sauce

Name: Creamy Leek Chicken Recipe with Lemon Dill Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 lb Chicken Breast (2 pounds boneless skinless chicken breasts); 2 tbsp Vegetable Oil (2 tablespoons oil (any neutral oil, divided)); 2 ½ tsp Kosher Salt (2 teaspoons kosher salt (or 1 teaspoon Diamond crystal salt per pound, see notes) + ½-1 teaspoon kosher salt (to taste) — up to 1); 1 tsp Dried dill (1 teaspoon dried dill); 1 tsp Garlic Powder (1 teaspoon garlic powder); 1 tsp Onion Powder (1 teaspoon onion powder); 8 tbsp European-Style Butter (2 tablespoons Plugrà unsalted European-style butter + 3 tablespoons Plugrà unsalted European-style butter + 3 tablespoons Plugrà unsalted European-style butter (cold and cubed)); 3 pieces Leeks (3 leeks (white and light green parts only, sliced into rounds and cleaned)); 12 cloves Garlic (12 cloves garlic (minced)); 2 tbsp All-Purpose Flour (2 tablespoons all-purpose flour (15g)); ½ cup White Wine (½ cup dry white wine); 1 ¼ cup Chicken Stock (1¼ cups chicken stock); ¾ cup Heavy Cream (¾ cup heavy cream); 1 tbsp Lemon (1 tablespoon lemon zest (zest of 1 lemon)); 1 ½ tbsp Lemon Juice (1½ tablespoons fresh lemon juice (juice from about half a lemon)); ¼ cup Dill (¼ cup fresh dill (roughly chopped)); ¼ tsp Black Pepper (¼-½ teaspoon black pepper (to taste) — up to 0.5)

Creamy Leek Chicken Recipe with Lemon Dill Cream Sauce - Main Course (American)

45 minAmerican

Servings4

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Egg Free

Ingredients

For 4 servings

Chicken Breast2 lb · 2 pounds boneless skinless chicken breasts
Vegetable Oil2 tbsp · 2 tablespoons oil (any neutral oil, divided)
Kosher Salt2 ½ tsp · 2 teaspoons kosher salt (or 1 teaspoon Diamond crystal salt per pound, see notes) + ½-1 teaspoon kosher salt (to taste) — up to 1
Dried dill1 tsp · 1 teaspoon dried dill
Garlic Powder1 tsp · 1 teaspoon garlic powder
Onion Powder1 tsp · 1 teaspoon onion powder
European-Style Butter8 tbsp · 2 tablespoons Plugrà unsalted European-style butter + 3 tablespoons Plugrà unsalted European-style butter + 3 tablespoons Plugrà unsalted European-style butter (cold and cubed)
Leeks3 pieces · 3 leeks (white and light green parts only, sliced into rounds and cleaned)
Garlic12 cloves · 12 cloves garlic (minced)
All-Purpose Flour2 tbsp · 2 tablespoons all-purpose flour (15g)
White Wine½ cup · ½ cup dry white wine
Chicken Stock1 ¼ cup · 1¼ cups chicken stock
Heavy Cream¾ cup · ¾ cup heavy cream
Lemon1 tbsp · 1 tablespoon lemon zest (zest of 1 lemon)
Lemon Juice1 ½ tbsp · 1½ tablespoons fresh lemon juice (juice from about half a lemon)
Dill¼ cup · ¼ cup fresh dill (roughly chopped)
Black Pepper¼ tsp · ¼-½ teaspoon black pepper (to taste) — up to 0.5

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Steps

1Sear the chicken
2Pat the chicken breasts dry with paper towels. Rub all over with 1 tablespoon oil, reserving the rest for the skillet, then season evenly with kosher salt, dried dill, garlic powder, and onion powder.
3Heat a large skillet over medium-high heat. Add the remaining oil, and the chicken and sear without moving for 4–5 minutes, until a deep golden crust develops.
4Add butter and baste the tops of the chicken as it finishes. Flip and sear for another 3–4 minutes. Transfer to a plate and tent loosely with foil.
5Build the sauce
6Reduce heat to medium. Add butter to the same pan. Add the sliced leeks and season with kosher salt. Cook, stirring occasionally, until completely soft and silky, about 5–6 minutes.
7Add the garlic and flour at the same time and stir to coat evenly. Cook for 1 minute, stirring constantly.
8Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let reduce by half, about 2 minutes.
9Pour in the chicken broth and bring to a simmer. Cook for 2 minutes. Stir in the heavy cream and lemon zest. Simmer over medium-low heat, stirring occasionally, until the sauce is thick enough to coat a spoon, about 5–6 minutes.
10Stir in the fresh dill, black pepper, and lemon juice.
11Remove from heat and swirl in the cold butter one tablespoon at a time until melted, and the sauce is glossy. Taste and adjust salt as needed.
12Finish and serve
13Nestle the chicken back into the sauce and spoon it generously over the top. Let rest 2–3 minutes to warm through. Slice and serve over buttered egg noodles or buttermilk mashed potatoes, garnished with extra fresh dill.