This chicken with creamy leek sauce has been one of my favorite weeknight transformations—simple ingredients pulled together into something that feels both comforting and a little special. I first developed this version on a rainy evening when the fridge offered only chicken breasts, a couple of lonely leeks, and a splash of wine left in the bottle. The result was surprising: a sauce that clung to thinly pounded cutlets and soaked up every spoonful of flavor. It quickly earned a place in the rotation for dinners when company could turn up with minimal notice.

The texture is what I love most. The chicken is seared to a golden edge and kept tender by cooking it as thin cutlets, while the leeks soften into ribbons that add a mild oniony sweetness. The cream and the quick cornstarch slurry make a sauce that is rich but not gloopy, and a short splash of dry white wine brightens the whole plate. Family members who are usually cautious about leeks asked for seconds, and I discovered that this dish travels well to dinner parties because it can be mostly finished ahead and warmed gently before serving.

Ingredients

• Chicken: Two large boneless skinless chicken breasts, about one pound total, halved lengthwise into four thin cutlets. Choose fresh, firm breasts with minimal liquid in the packaging. Cutting into thin cutlets ensures quick, even cooking and a tender bite.
• Leeks: Two small to medium leeks, white and light green parts only, sliced into thin rings. Leeks bring a gentler, sweeter onion flavor than yellow onions; rinse well in a colander to remove trapped grit.
• Fats: One tablespoon olive oil and two tablespoons unsalted butter divided. The oil raises the smoke point for searing while butter finishes with flavor; use a good extra virgin olive oil and European-style butter for the best mouthfeel.
• Aromatics and seasoning: Three cloves garlic minced and one half teaspoon Italian seasoning. Salt and black pepper to taste. Freshly cracked pepper offers better depth than pre-ground; adjust salt at the end to account for any reduction concentration.
• Deglaze: Half cup dry white wine, such as Sauvignon Blanc or Pinot Grigio. The wine lifts browned fond from the pan and adds acidity that balances the cream.
• Thickening: One teaspoon cornstarch whisked with two teaspoons cold water to make a slurry. This yields a glossy, not gummy, finish when combined with the cream.
• Dairy: One cup heavy whipping cream. Use a full-fat cream for a silky texture; reduced-fat creams will thin the sauce and change the mouthfeel.
• Finish: Fresh parsley chopped for garnish, optional, adds color and brightness.

Instructions

Prepare the chicken:Slice each breast in half lengthwise so you have four thin cutlets. Pat each piece completely dry with paper towels to promote browning. Season both sides with salt and black pepper. Allow to rest briefly while you prepare the rest of the ingredients so the surface dries slightly and sears better.Clean and slice leeks:Trim off the dark green tops and discard. Slice the white and light green portions into thin rings and place in a large colander. Rinse thoroughly under cold running water, swishing to remove grit. Shake off water and set aside so they are not soaking wet when added to the pan.Sear the cutlets:In a large skillet over medium high heat, warm one tablespoon olive oil and one tablespoon butter until shimmering. Add the cutlets in a single layer without crowding; you may need two batches. Cook four to five minutes per side until a deep golden crust forms and the center is almost cooked through. Flip once and resist moving them around so the fond develops. Transfer the cooked cutlets to a plate and loosely tent with foil to keep warm.Sauté the leeks:Reduce heat to medium and add the remaining one tablespoon butter. Add the sliced leeks and sauté for about five minutes, stirring occasionally, until they collapse, soften, and take on light golden edges. If the pan is dry, add a splash of olive oil. When they are translucent and fragrant, transfer the leeks to the plate with the chicken.Deglaze with wine:Add the minced garlic and Italian seasoning to the skillet and cook for 20 to 30 seconds until aromatic but not browned. Pour in half cup dry white wine and use a wooden spoon to scrape any browned bits from the bottom. Simmer until the wine reduces by about half, roughly two to three minutes; this concentrates flavor and removes raw alcohol bite.Make the slurry and add cream:Whisk one teaspoon cornstarch with two teaspoons cold water until fully dissolved. Stir the slurry into the reduced wine in the skillet. Slowly add one cup heavy whipping cream while stirring, then bring the mixture to a gentle simmer. The sauce will thicken as it heats; simmer for one to two minutes until it coats the back of a spoon.Finish and serve:Return the chicken and softened leeks to the skillet, nestling the cutlets into the sauce. Simmer gently for five minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the sauce is glossy and slightly thickened. Taste and adjust seasoning with salt and pepper. Sprinkle freshly chopped parsley before serving.

Storage Tips

Cool leftovers to room temperature within two hours and store in an airtight container in the refrigerator for up to three days. To freeze, portion into meal-sized containers, leaving a little headspace and label with the date. Reheat gently over low heat on the stovetop with a splash of milk or cream to loosen the sauce, stirring occasionally until warming through. Avoid high direct heat which can cause the cream to separate. For best texture, reheat only once and consume promptly.

Ingredient Substitutions

If you prefer a lighter sauce, replace half of the heavy cream with whole milk, then simmer gently and watch for thinning—add a touch more slurry if needed. For a dairy-free version, use full-fat coconut milk; expect a faint coconut note. Swap the cornstarch for arrowroot at a one-to-one ratio for a clearer finish. If you do not have wine, use low-sodium chicken broth with one tablespoon lemon juice to provide acidity. For a lower-fat option, poach the cutlets in flavored stock and reduce the amount of butter and cream.

Serving Suggestions

Serve the cutlets over buttered egg noodles, creamy polenta, or a bed of steamed rice to catch the sauce. Pair with a simple green salad dressed in lemon vinaigrette to cut through the richness, or roast green beans with a squeeze of lemon for brightness. Garnish with chopped parsley or a few fresh chives for color and a fresh herbal lift. For entertaining, serve with crusty slices of bread to mop the pan.

Cultural Background

This preparation aligns with European traditions where simple proteins are paired with vegetable-forward cream sauces. Leeks are central to Northern European and French cooking; their gentle, leek-onion character pairs especially well with butter and cream. The technique of deglazing with wine and finishing with cream mirrors classic skillet sauces found in bistro cooking, adapted here for a straightforward home method.

Seasonal Adaptations

In spring and early summer, highlight fresh green herbs like tarragon or chives instead of parsley. In autumn and winter, add a few sliced mushrooms when sautéing the leeks for an earthier profile, or swap in a splash of sherry for a deeper flavor. For holiday meals, increase the garlic to four cloves and finish with a touch of freshly grated nutmeg in the cream for a cozy note.

Meal Prep Tips

For make-ahead convenience, sear the cutlets and cool them quickly before refrigerating. Prepare and refrigerate the leeks separately. When ready to serve, reheat the skillet, deglaze with wine, add cream and slurry, then warm the cutlets and leeks in the sauce for five to seven minutes. This approach shortens final assembly to under 10 minutes and keeps texture optimal.

Bringing everything together, this dish has become my reliable go-to when I want something that looks and tastes like effort without a long timeline. It rewards small attentions like proper seasoning and careful heat control, and it’s a recipe that encourages improvisation with what you have on hand.