
Tender pan-seared chicken cutlets finished in a silky leek and white wine cream sauce — simple, elegant, and perfect for weeknights or weekending.

This chicken with creamy leek sauce became my go-to for evenings when I wanted something that felt special without hours of work. I discovered the combination during a snowy February when the market crates were full of pale leeks and I wanted to make the ordinary chicken breasts feel indulgent. The leeks melt down into a soft, slightly sweet base while the white wine lifts the cream, creating a sauce that coats every bite. It’s one of those dishes that turns simple ingredients into something memorable.
I first made this for a small dinner with friends and they asked for the recipe before dessert. The texture contrast between a lightly golden chicken cutlet and a luxurious, velvety sauce is the reason this keeps showing up in my rotation. The dish is forgiving, fast to assemble, and scales easily if you’re feeding more people or want leftovers for lunch the next day.
My family’s reaction the first time I served this was immediate: second helpings all around. I learned to rinse leeks thoroughly after a gritty mishap, and now I always slice them and wash them in a colander using my fingers to separate the rings. Little technique changes like that make a big difference in the final texture and flavor.
My favorite aspect of this dish is how forgiving it is: even if the chicken is slightly overcooked, the cream and leeks bring moisture back into the bite. At a family birthday last spring I served this alongside roasted potatoes and a simple salad; everyone raved about the sauce and the host asked me to teach them the technique. The simplicity of the flavors is deceptive — there’s real depth from the wine and slow-melted leeks.
Cool leftovers to room temperature no longer than two hours after cooking, then transfer to an airtight container and refrigerate for up to three days. To freeze, place portioned servings in freezer-safe containers and keep for up to three months; thaw overnight in the refrigerator before reheating. When reheating, warm gently in a skillet over low heat and add a splash of cream or water to loosen the sauce and prevent the cream from separating. Avoid microwave reheating at high power as it can break the emulsion and make the sauce grainy.
If heavy cream is too rich, substitute half-and-half for a lighter finish, though the sauce will be thinner; add an extra 1/2 teaspoon cornstarch if you prefer a firmer texture. For a dairy-free option, use a high-fat coconut milk and replace butter with olive oil; note that coconut will add a subtle flavor twist. If you want more body, stir in 1/2 cup of grated Parmesan off heat. For a non-alcoholic version, use low-sodium chicken broth with a tablespoon of white wine vinegar for acidity.
This pairs beautifully with buttery mashed potatoes or simple egg noodles so the creamy sauce can be spooned across everything. For a lighter meal, serve over a bed of steamed green beans or a lemony arugula salad to cut through the richness. Garnish with fresh parsley, chives, or a squeeze of lemon to add brightness. For an elegant presentation, slice the cutlets and fan them across a plate, spooning sauce and leeks over the top and adding a sprinkle of cracked pepper.
Cooking chicken in a creamy sauce with leeks and wine has French roots in classic skillet and pan-sauce techniques, where pan juices are deglazed with wine and finished with cream for a velvety finish. Leeks are a common aromatic in European cooking, prized for their delicate sweetness versus sharper onions. This dish adapts that tradition into an approachable home-cooking format, marrying simple searing with a fast pan sauce that showcases technique over complexity.
In spring, boost the dish with fresh peas and a handful of baby spinach stirred in at the end. In autumn, swap or add thinly sliced cremini mushrooms and a tablespoon of Dijon mustard for warmth and depth. For winter entertaining, finish with a few drops of truffle oil or fold in roasted chestnuts for texture. The recipe responds well to seasonal produce, allowing the sauce to highlight whichever fresh elements you add.
For efficient meal prep, sear chicken and cool completely before refrigerating; cook the leek and cream sauce separately and store in a different container. When ready to eat, reheat sauce gently in a skillet and add the chicken just until warmed through to preserve juiciness. Portion into meal prep containers with a starch like rice or potatoes to create grab-and-go lunches that reheat neatly in a skillet or microwave.
This chicken with creamy leek sauce is a dish I return to whenever I want comfort with a touch of elegance. It’s straightforward, forgiving, and full of flavor; I hope you enjoy making it as much as I do.
Pat chicken completely dry before searing to achieve a golden crust.
Rinse leeks in a colander and use your fingers to separate layers to remove hidden dirt.
Mix cornstarch with cold water before adding to the hot cream to prevent lumps.
Reduce white wine by half to concentrate flavor and remove raw alcohol.
Reheat gently over low heat and add a splash of cream or broth if the sauce tightens.
This nourishing chicken with creamy leek sauce recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Rinse leeks thoroughly after slicing to remove grit that hides between the layers. Use your fingers to separate rings and rinse in a colander.
If you prefer no alcohol, substitute the white wine with low-sodium chicken broth plus 1 tablespoon white wine vinegar for acidity.
This Chicken with Creamy Leek Sauce recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Halve each chicken breast lengthwise so you have four even cutlets. Pat dry and season both sides with salt and pepper.
Heat a large skillet over medium-high heat with olive oil and 1 tablespoon butter. Sear chicken 4 to 5 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
Reduce heat to medium, add remaining butter, then the sliced leeks. Sauté for about 5 minutes until softened and lightly browned, then transfer to the chicken plate.
Add minced garlic and Italian seasoning to the skillet and cook briefly, then pour in 1/2 cup white wine. Scrape brown bits and reduce the liquid by half.
Stir the cornstarch slurry into 1 cup heavy cream, add to the skillet and bring to a gentle simmer until slightly thickened.
Return chicken and leeks to the pan and simmer 4 to 5 minutes until warmed through and sauce coats the back of a spoon. Adjust seasoning and garnish with parsley.
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This recipe looks amazing! Can't wait to try it.
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