I recently made this Chicken Leek Bake Recipe for a cozy weekend dinner, and honestly, it turned out even better than I expected. The chicken was tender, the leeks melted beautifully into the creamy sauce, and the golden topping added the perfect finish.
I love how simple ingredients can create such rich, comforting flavors. When I pulled it out of the oven, the aroma alone made everyone gather around the table.
If you enjoy a hearty breakfast twist before this meal, you can also try the Veggie Breakfast Sandwich with Avocado Recipe for a light start to your day. If you’re looking for a hearty, family-friendly meal, this is one recipe I truly recommend trying.
Ingredients
Here’s everything you’ll need to make this creamy and satisfying bake. I’ve added a few helpful tips to ensure the best results.
- 4 boneless, skinless chicken breasts (about 600–700g) – Choose fresh, evenly sized pieces so they cook evenly and stay juicy.
- 2 large leeks, trimmed and sliced – Wash thoroughly to remove grit; leeks add a mild, sweet onion flavor.
- 2 garlic cloves, minced – Fresh garlic enhances the savory depth of the sauce.
- 200ml double cream – Creates a rich and velvety texture; full-fat works best for stability.
- 150ml chicken stock – Use good-quality stock for deeper flavor.
- 100g grated mature cheddar cheese – Grate fresh for better melting and flavor.
- 1 tablespoon Dijon mustard – Adds subtle tang and balances the creaminess.
- 1 tablespoon olive oil – For sautéing and preventing sticking.
- 25g unsalted butter – Helps soften the leeks and adds richness.
- Salt and freshly ground black pepper – Season gradually and taste as you go.
- Fresh thyme leaves (optional) – Adds a gentle herbal aroma.
Note: The ingredient quantities above serve approximately 4 people generously. Adjust accordingly if cooking for a larger group.
Variations
This Chicken Leek Bake Recipe is wonderfully flexible. You can easily tweak it to match your taste or dietary needs.
- Dairy-free option: Replace cream with coconut cream or oat-based cooking cream, and use dairy-free cheese.
- Low-carb version: Skip the cheese topping and serve with steamed greens instead of potatoes.
- Extra flavor boost: Add crispy bacon bits or sautéed mushrooms for a deeper savory note.
- Herb twist: Swap thyme for tarragon or parsley for a fresh variation.
- Lighter version: Use half-fat cream and reduce the cheese slightly for a lighter finish.
- You can also pair this bake with quick egg-based breakfasts like Egg Muffins with Bell Peppers and Onions Recipe for a protein-packed start to your morning.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 35–40 minutes
- Total Time: About 55 minutes
Equipment You Need
- Large frying pan – For browning chicken and softening leeks.
- Ovenproof baking dish – Holds everything together for baking evenly.
- Sharp knife – For slicing leeks and trimming chicken.
- Chopping board – Keeps prep organized and safe.
- Wooden spoon – For stirring the creamy sauce gently.
- Cheese grater – Ensures fresh, evenly melted cheese topping.
How to Make Chicken Leek Bake Recipe?
This recipe comes together in simple stages. I always prepare everything first so the cooking feels effortless and smooth.
Prepare the Ingredients
Start by trimming and washing the leeks thoroughly, then slice them into thin rounds. Pat the chicken breasts dry and season both sides with salt and pepper. Mince the garlic and grate the cheese so everything is ready to go.
Brown the Chicken
Heat olive oil in a large frying pan over medium heat. Add the chicken breasts and cook for 4–5 minutes on each side until lightly golden but not fully cooked. Remove them from the pan and set aside to rest.
Cook the Leeks and Garlic
In the same pan, add butter and let it melt gently. Stir in the sliced leeks and cook for about 5–7 minutes until soft and slightly sweet. Add the minced garlic and cook for another minute to release its aroma.
Make the Creamy Sauce
Pour in the chicken stock and let it simmer for a few minutes to reduce slightly. Stir in the double cream and Dijon mustard, mixing well. Allow the sauce to bubble gently until slightly thickened.
Assemble the Bake
Preheat your oven to 190°C (375°F). Place the browned chicken breasts in an ovenproof dish and spoon the creamy leek mixture over them evenly. Sprinkle grated cheddar cheese on top for that irresistible golden finish.
Bake to Perfection
Transfer the dish to the oven and bake for 25–30 minutes. The chicken should be cooked through, and the top should be bubbling and lightly golden. Let it rest for 5 minutes before serving to allow the sauce to settle.
Additional Tips for Making this Recipe Better
After making this a few times, I’ve discovered some tricks that really elevate the dish:
- I always let the leeks cook slowly; rushing them prevents that natural sweetness from developing.
- I prefer grating cheese fresh because pre-grated cheese doesn’t melt as smoothly.
- I sometimes sear the chicken until just golden, not fully cooked, so it finishes perfectly in the oven.
- I taste the sauce before baking and adjust the mustard or seasoning if needed.
- I let the dish rest before serving; this helps the sauce thicken beautifully.
How to Serve Chicken Leek Bake Recipe?
This creamy bake pairs beautifully with buttery mashed potatoes that soak up the sauce. You can also serve it with fluffy rice or crusty bread to capture every drop. For a lighter touch, I like adding steamed green beans or a crisp side salad. Garnish with fresh thyme or chopped parsley for a bright and fresh finish. Serving it straight from the baking dish at the table adds rustic charm.
Nutritional Information
Here’s an approximate breakdown per serving:
- Calories: Around 480–520 kcal
- Protein: Approximately 40g
- Carbohydrates: About 8–10g
- Fat: Around 35g
Make Ahead and Storage
Storing
Allow the dish to cool completely before transferring it to an airtight container. It stays fresh in the refrigerator for up to 3 days. Keep the sauce and chicken together to maintain moisture.
Freezing
You can freeze the fully cooked bake for up to 2 months. Wrap it tightly or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in the oven at 180°C (350°F) for about 20 minutes until warmed through. Cover with foil to prevent the top from over-browning. You can also microwave individual portions for convenience.
Why You’ll Love This Recipe?
This Chicken Leek Bake Recipe has quickly become one of my favorite comfort meals. Here’s why I think you’ll love it too:
- Easy to prepare
I find it simple enough for busy weeknights, yet impressive enough for guests. The steps are straightforward and beginner-friendly. - Rich and comforting flavor
The creamy sauce combined with tender chicken and sweet leeks creates a warm, satisfying dish. It’s pure comfort food. - Versatile and customizable
I love that you can adapt the ingredients easily based on dietary needs or preferences. It’s flexible and forgiving. - Family-friendly
The mild, creamy flavors appeal to both kids and adults. It’s a guaranteed crowd-pleaser at my table. - Great for meal prep
Since it stores and reheats beautifully, I often make extra for the next day’s lunch. It tastes just as delicious reheated.
If you’re craving something creamy, hearty, and easy to make, this Chicken Leek Bake Recipe is a wonderful choice. It’s the kind of dish that fills your kitchen with warmth and brings everyone back for seconds. Give it a try—you might just make it a regular in your dinner rotation!
Chicken Leek Bake Recipe
Ingredients
Method
- Start by trimming and washing the leeks thoroughly, then slice them into thin rounds. Pat the chicken breasts dry and season both sides with salt and pepper. Mince the garlic and grate the cheese so everything is ready to go.
- Heat olive oil in a large frying pan over medium heat. Add the chicken breasts and cook for 4–5 minutes on each side until lightly golden but not fully cooked. Remove them from the pan and set aside to rest.
- In the same pan, add butter and let it melt gently. Stir in the sliced leeks and cook for about 5–7 minutes until soft and slightly sweet. Add the minced garlic and cook for another minute to release its aroma.
- Pour in the chicken stock and let it simmer for a few minutes to reduce slightly. Stir in the double cream and Dijon mustard, mixing well. Allow the sauce to bubble gently until slightly thickened.
- Preheat your oven to 190°C (375°F). Place the browned chicken breasts in an ovenproof dish and spoon the creamy leek mixture over them evenly. Sprinkle grated cheddar cheese on top for that irresistible golden finish.
- Transfer the dish to the oven and bake for 25–30 minutes. The chicken should be cooked through, and the top should be bubbling and lightly golden. Let it rest for 5 minutes before serving to allow the sauce to settle.
Notes
- I always let the leeks cook slowly; rushing them prevents that natural sweetness from developing.
- I prefer grating cheese fresh because pre-grated cheese doesn’t melt as smoothly.
- I sometimes sear the chicken until just golden, not fully cooked, so it finishes perfectly in the oven.
- I taste the sauce before baking and adjust the mustard or seasoning if needed.
- I let the dish rest before serving; this helps the sauce thicken beautifully.
