
Juicy seared cutlets finished in a silky heavy cream and leek sauce with white wine and garlic for a quick elegant weeknight meal.

This chicken with creamy leek sauce is a weeknight favorite that feels special enough for guests while still coming together fast. I first landed on this combination one rainy evening when I had chicken breasts, a couple of leeks, and half a cup of cream left in the fridge. The result was so comforting the whole family hovered by the stove watching the sauce thicken and then lingered over the table for longer than usual. The cutlets stay tender because they are pounded thin and seared over medium high heat, and the sauce becomes silky from a simple cornstarch slurry and heavy cream.
What makes this preparation so memorable is the balance of flavors and textures. The leeks add a sweet onion note that becomes nutty when lightly browned. White wine brightens the sauce while garlic and Italian seasoning bring savory depth. The final dish has an elegant restaurant like richness while using everyday pantry items. I often think of the first time I served it when guests asked for the recipe before dessert had even been cleared.
When I make this for company I always start it while guests are still arriving so the kitchen fills with garlic and wine aromas. The first time I served it at a small dinner the conversation paused as everyone took their first bite. My partner still remembers the moment and asks for this dish when we want something comforting and a little special.
My favorite thing about this dish is how forgiving it is. If the sauce begins to separate a quick whisk and gentle heat bring it back together. Family members have told me this recipe reminds them of old fashioned restaurant dinners from childhood. I often serve it when I want something that feels like a treat but does not require me to spend hours in the kitchen.
Cool leftovers to room temperature no longer than two hours then transfer to airtight containers. Refrigerate for up to three days. To freeze remove sauce from chicken and freeze components separately to preserve texture. Use freezer safe containers and thaw overnight in the refrigerator before reheating. Reheat gently over low heat stirring often to prevent the cream from separating. Adding a splash of milk or cream while reheating helps restore silkiness. Avoid reheating at high heat or in a microwave on high power for long periods.
If you need a lighter option use half and half or evaporated milk but expect a thinner, less velvety sauce. For dairy free use full fat coconut milk though the flavor will change and pair best with additional lemon or mustard to balance richness. Replace white wine with low sodium chicken stock or apple cider vinegar diluted with water if you prefer not to cook with alcohol. Swap chicken breasts for boneless thighs for more forgiving results and richer flavor. Use arrowroot instead of cornstarch at a 1 to 1 ratio for a clear glossy finish.
This cutlet and sauce pair beautifully with simple sides such as buttered egg noodles, creamy mashed potatoes, or steamed green beans. For a lighter plate serve over a bed of sautéed spinach or with roasted root vegetables. Garnish with chopped parsley and a squeeze of lemon if you want a bright contrast. For a more rustic presentation plate the cutlets whole with a generous spoonful of leeks and sauce and serve family style so guests can help themselves.
The use of leeks and cream has roots in Northern European cooking where leeks are prized for their gentle onion flavor. Cream based pan sauces are a hallmark of many European bistro traditions and pairing poultry with a reduced wine and cream sauce is a classic technique. This preparation blends those traditions into a simplified home kitchen friendly method while retaining the essence of slow developed flavor from fond and gentle reduction.
In spring and early summer use young leeks for a delicate flavor and serve with steamed asparagus. In cooler months add a splash of Marsala or use roasted garlic for deeper notes. For holiday meals brown the leeks more to bring out caramelized notes and finish with a teaspoon of Dijon mustard to cut through the richness. Adding fresh herbs like thyme in winter or tarragon in spring will subtly change the character of the sauce for seasonal variety.
To streamline weeknight cooking sear the cutlets and cool them before storing in the refrigerator for up to two days. Sauté the leeks and store separately. When ready to serve reheat the sauce base, add the cutlets and leeks, and simmer briefly until warmed through. Portion into shallow containers for easy reheating and bring to a gentle simmer when ready to eat. This method preserves texture and reduces total evening active time to under 15 minutes.
This recipe rewards small attentions such as proper seasoning and slow reduction. I encourage you to taste as you go and adjust salt and acid. Serve with warm bread to mop the sauce and enjoy the comfort of a richly flavored simple meal shared at the table.
Pat the chicken fully dry to get a good sear which locks in juices and improves browning.
Rinse leeks well by separating rings in a colander to remove hidden grit.
Whisk cornstarch into cold water before adding to hot liquid to avoid lumps.
Simmer sauce gently and stir often to prevent scorching and separation.
If sauce becomes too thick thin with a splash of warm stock or milk while reheating.
This nourishing chicken with creamy leek sauce recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Chicken with Creamy Leek Sauce recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Slice each breast lengthwise to make four thin cutlets. Pat dry and season both sides with salt and pepper. Let rest briefly while you prepare other ingredients.
Trim dark green tops and slice white and light green parts into thin rings. Rinse thoroughly in a colander under running water to remove grit and shake off excess water.
Heat oil and 1 tablespoon butter in a skillet over medium high heat. Add cutlets and cook 4 to 5 minutes per side until golden and almost cooked through. Transfer to a plate and tent with foil.
Reduce heat to medium, add remaining butter and sauté leeks about 5 minutes until softened and lightly browned. Transfer to the plate with the chicken.
Add garlic and Italian seasoning and cook briefly then pour in 1/2 cup dry white wine scraping the pan to release browned bits. Simmer until reduced by half.
Whisk cornstarch with 2 teaspoons cold water until smooth. Stir slurry into the pan then add 1 cup heavy cream and bring to a gentle simmer until slightly thickened.
Return chicken and leeks to the skillet and simmer 5 minutes until chicken is cooked through and sauce has thickened. Adjust seasoning and garnish with chopped parsley.
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This recipe looks amazing! Can't wait to try it.
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