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Chicken Leek Bake Recipe
Ash Tyrrell

Chicken Leek Bake Recipe

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 200 ml double cream – Creates a rich and velvety texture; full-fat works best for stability.
  • 150 ml chicken stock – Use good-quality stock for deeper flavor.
  • 100 g 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.
  • 25 g 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.