This chicken with creamy leek sauce has been a weekday favorite in my kitchen ever since I first combined tender pan-seared cutlets with a simple, silky sauce made from leeks, white wine, and heavy cream. I discovered this approach on a busy weeknight when I wanted something comforting but not fussy — the kind of meal that looks and tastes like effort without actually taking hours. The leeks add a subtle sweetness and gentle onion-like depth that pairs beautifully with the richness of cream, while the wine and garlic lift the flavor so every bite feels layered and satisfying.

I remember the first time I served this to a group of friends: conversation stopped, forks went silent, and one friend asked for the recipe between bites. The texture contrast — a golden exterior on the chicken and an enveloping, velvety sauce — is what keeps people coming back. It’s adaptable too: swap the wine for stock for a kid-friendly version, or serve it over mashed potatoes or buttered pasta for a comforting weekend supper. This version is straightforward, economical, and genuinely delicious, and I’ll walk you through every step so your pan will sing and your sauce will reach that perfect, clingy consistency.

Ingredients

• Chicken: 2 large boneless skinless chicken breasts, cut in half lengthwise to make 4 cutlets. Thinner cutlets cook quickly and remain juicy; look for breasts about 6–8 ounces each before slicing.
• Salt & pepper: Season to taste. Use kosher salt or sea salt for a cleaner flavor — start light because the sauce will concentrate flavors as it reduces.
• Leeks: 2 small-to-medium leeks (use only the white and light-green parts). They provide a sweet, mild shallot-like flavor; rinse thoroughly to remove sand lodged between the layers.
• Olive oil: 1 tablespoon. Choose a good-quality extra-virgin for flavor when finishing, or a mild olive oil for searing.
• Butter: 2 tablespoons, divided. Adds richness and helps the leeks caramelize; unsalted works best so you control the seasoning.
• Garlic: 3 cloves, minced. Fresh is essential here for brightness; pre-minced jars lack the same punch.
• Italian seasoning: 1/2 teaspoon. A small, fragrant note that complements the leeks and cream without overwhelming them.
• Dry white wine: 1/2 cup. A Sauvignon Blanc or Pinot Grigio is ideal — it adds acidity and aromatic lift. Substitute low-sodium chicken stock if avoiding alcohol.
• Cornstarch: 1 teaspoon (mixed with cold water to make a slurry). This gives the sauce body without clouding its smoothness — mix thoroughly to avoid lumps.
• Heavy/whipping cream: 1 cup. The base that creates a silky, clingy sauce; full-fat gives the best texture.
• Parsley: Fresh chopped, optional for garnish to add a bright herbaceous finish.

Instructions

Prepare the chicken: Slice each breast in half lengthwise to make four even cutlets so they cook quickly and uniformly. Pat the cutlets dry with paper towels — moisture is the enemy of a good sear. Season both sides with salt and pepper just before cooking so the salt doesn't draw too much moisture out. Clean and slice the leeks: Trim the dark-green tops and root ends, keeping the white and light-green parts. Slice into thin rings and place in a colander; rinse thoroughly under cold water, separating the rings to remove hidden grit. Shake off excess water but leave them slightly damp to help them steam and soften in the pan. Sear the chicken: Heat a skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When hot and shimmering, add the cutlets without crowding — you may need two batches. Cook 4–5 minutes per side until a golden crust forms and internal temperature reaches 160°F (it will rise when resting). Transfer to a plate and tent lightly to keep warm. Sauté the leeks: Lower heat to medium and add the remaining 1 tablespoon butter. Add the sliced leeks and sauté, stirring often, until softened and beginning to brown, about 5 minutes. Proper browning adds sweetness — avoid burning by adjusting heat and stirring. Deglaze and aromatics: Add the minced garlic and Italian seasoning to the skillet, stirring for 30 seconds until fragrant. Pour in 1/2 cup dry white wine and scrape up any browned bits from the pan. Let the wine bubble until reduced by about half; this concentrates flavor and removes harsh alcohol notes. Thicken the sauce: Whisk 1 teaspoon cornstarch with 2 teaspoons cold water until dissolved. Stir the slurry into 1 cup heavy cream in the skillet and bring to a gentle simmer. The sauce will begin to thicken as the starch activates and the cream reduces. Finish and combine: Return the chicken and leeks (and any juices from the plate) to the skillet. Simmer gently for about 5 minutes until chicken is cooked through (internal temp 165°F) and the sauce coats the back of a spoon. If the sauce becomes too thick, add a splash of cream or a little more wine. Taste and adjust seasoning with salt and pepper, then sprinkle with chopped parsley before serving.

Storage Tips

Cool leftovers to room temperature within two hours and transfer to an airtight container. Keep refrigerated for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months, but expect the cream to separate slightly on reheating. Reheat gently in a skillet over low heat, stirring frequently; if the sauce has separated, whisk in a tablespoon or two of warm cream to bring it back together. Avoid microwaving at high power, which tends to break emulsions and can make the texture grainy.

Ingredient Substitutions

If you don’t have leeks, thinly sliced shallots or sweet onions work well — reduce the amount slightly because they’re more assertive. Swap heavy cream for half-and-half plus 1 tablespoon of butter per cup if you want a lighter sauce, but cook a bit longer to reduce. For a dairy-free version, use full-fat coconut milk and a dairy-free butter alternative, and omit the parsley garnish if you want to keep flavors simple. To avoid wine, use equal parts low-sodium chicken stock and a teaspoon of white wine vinegar or lemon juice to mimic the acidity.

Serving Suggestions

Serve the cutlets with a spoonful of the creamy leek sauce over buttered egg noodles, mashed potatoes, or a simple risotto to soak up every drop. Bright sides like roasted asparagus, lemony green beans, or a crisp winter salad with apple and walnuts balance the richness. For a casual dinner, slice the chicken and pile it on toasted crusty bread to make an indulgent open-faced sandwich. Garnish with extra parsley or a squeeze of lemon for brightness.

Cultural Background

This preparation draws inspiration from French country cooking where leeks and cream are classic partners; think of shallow, rustic sauces built from sautéed vegetables and a splash of wine. Leeks have long been prized in European cuisines for their mellow, sweet flavor compared to onions, and pairing them with cream in a pan sauce is a natural progression. The technique of deglazing with wine and finishing with cream is a hallmark of many French-inspired dishes and gives a familiar, comforting profile to the dish.

Seasonal Adaptations

In spring, use the freshest market leeks and peak asparagus for a bright plate; add a few peas to the sauce for color. In autumn and winter, serve with roasted root vegetables and swap parsley for a sprinkle of thyme or sage. For holiday gatherings, increase portions, finish the sauce with a touch of Dijon mustard for complexity, and present the dish on a warm platter garnished with microgreens.

Meal Prep Tips

Make the sauce up to 2 days in advance and refrigerate; reheat gently and add the seared chicken just before serving. Alternatively, sear the chicken and store it separately so you can rewarm and combine in under 10 minutes. Portion into shallow containers for lunches — spoon the sauce over cauliflower rice or steamed greens for a quick, satisfying meal. Label containers with the date so you use the oldest first.

This recipe is one of those reliable weeknight champions: quick, forgiving, and delicious. Once you’ve tried it, you’ll find several small adjustments that suit your family’s tastes — and those little experiments are half the joy of cooking. So sharpen your knife, rinse those leeks well, and enjoy the warmth and comfort this sauce brings to the table.