This chicken with leeks is cooked with apples and sun dried tomatoes. A meal fancy enough for guests but easy enough for a weeknight dinner.
Ever been blinded by the beauty of a vegetable in the grocery store?
I can just hear half of my friends laughing at me after that statement. But seriously, sometimes you’re just casually making your way through the produce section and BAM! the perfect, crispy, peak of it’s life vegetable is staring you in the face.
You have no need for it, weren’t planning on buying it, but you know at that moment you now have to because it’s perfection epitomized.
That’s what happened to me with these leeks. Leeks are a wonderful spring vegetable and once you master how to chop them, they’re a delicious and mild-tasting ingredient to incorporate into a variety of dishes like this easy chicken dinner.
They were huge (almost the length of the dog to be honest), vibrant green and without the slightest hint of a wilting outer leaf.
They were also full of dirt and sand, a sign I’m choosing to interpret as fresh from the farm.
Onions and I have a love/hate relationship.
I love them cooked, absolutely despise them raw. There’s really nothing in this world worse than nasty raw onion breath that lingers for the entire day. Eww.
Leeks are like the perfect middle ground.
They’re oniony, but not so much so that if they’re not cooked completely they leave that nasty taste behind.
And when you don’t cook them completely, they retain that slight crunch factor which makes them totally delicious flavor and texture wise. I also love that they’re green. That just makes it seem less weird to eat a whole bunch and deem it a vegetable.
Eating a bunch of regular onions would just be weird.
So here’s the best part of this chicken and leek meal, it looks fancy enough to serve for an occasion (if you’re cooler than me and actually have dinner parties) but it’s easy enough for a weeknight dinner.
It’s also pretty adaptable protein wise. Pork chops or even a white fish would be great here too.
Enjoy this delicious chicken dinner minus the onion breath!
More leek recipes to try:
Chicken with Leeks Apples and Sun-dried Tomatoes
- 1 pound chicken breasts thin sliced or sliced in half
- 2 1/2 tablespoons all-purpose flour GF if needed
- 2 tablespoons extra virgin olive oil divided
- 1 tablespoon butter divided
- 2 large leeks trimmed, washed well and sliced
- 2 apples cored and chopped
- 1/3 cup sun-dried tomatoes sliced
- juice of 1/2 a lemon
- 1/4 cup white wine or chicken broth
- salt & pepper
- Season chicken breasts generously on both sides with salt & pepper.
- Place flour in a shallow bowl and coat each chicken breast lightly.
- In a skillet over medium-high heat, add 1 tablespoon olive oil and 1/2 tablespoon butter.
- Place chicken in skillet once hot and cook for about 5 minutes per side, until golden brown.
- Place chicken in an oven safe serving dish and keep warm in oven (170 degrees)
- Using the same skillet, add remaining olive oil & butter.
- Add leeks, apples & sun-dried tomatoes and toss to coat. Cook down for about 3-5 minutes.
- Add lemon juice and white wine and continue sauteing until most of the liquid has cooked off.
- Season generously with salt & pepper.
- Remove chicken from the oven and top with the leek mixture.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.