Best 3 Chicken Leek And Mushroom Recipes

Indulge in a culinary journey with our delectable Chicken Leek and Mushroom recipes, a symphony of flavors that will tantalize your taste buds. Embark on a voyage of culinary discovery, where tender chicken, earthy leeks, and savory mushrooms intertwine in a harmonious blend. From the classic French blanquette de poulet to the creamy one-pot dish, these recipes showcase the versatility of this comforting combination. Get ready to savor the rich flavors and aromas that will fill your kitchen and warm your soul.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM, LEEK, CHICKEN SAUSAGE AND TORTELLINI SOUP

Mushroom, Leek, Chicken Sausage and Tortellini Soup image

Enjoy this hearty soup made with plenty of great ingredients and lots of taste!

Provided by Jane Lightle

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
5 large mushrooms, chopped
2 large leeks, cleaned, and cut into 1/4 inch thick rounds
6 cups chicken broth
4 chicken sausages, sliced in 1/3-inch rounds
1 (9 ounce) package cheese tortellini
3 cloves garlic, minced
3 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste
salt and pepper to taste
5 sprigs chopped fresh cilantro, for garnish

Steps:

Place the olive oil in a skillet, and heat over medium-high heat. Stir in the mushrooms and leeks; cook and stir until they soften, about 5 minutes. Set aside until needed.
Meanwhile, pour the chicken broth into a large pan, and bring to a boil over medium-high heat. Add the sausage, tortellini, garlic, and hot sauce. Reduce heat to medium, and stir in the mushrooms and leeks. Cover, and simmer soup mixture for 30 minutes. Serve garnished with cilantro.

Nutrition Facts : Calories 313 calories, Carbohydrate 30.8 g, Cholesterol 65.8 mg, Fat 13 g, Fiber 2.3 g, Protein 18.2 g, SaturatedFat 4.2 g, Sodium 890 mg, Sugar 4.7 g

CHICKEN, MUSHROOM AND LEEK FRICASSéE

Chicken, Mushroom and Leek Fricassée image

Categories Soup/Stew Chicken Mushroom Poultry Sauté Stew Quick & Easy Leek Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

Ingredients

2 large skinless boneless chicken breast halves, cut into 1-inch pieces
1 1/2 tablespoons butter
8 ounces mushrooms, sliced
1 small leek (white and pale green parts only), thinly sliced
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
1/3 cup dry white wine
1/3 cup whipping cream

Steps:

Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken, mushrooms, leek and tarragon. Sauté 8 minutes. Add wine and cream. Reduce heat to medium. Cover skillet; simmer until chicken is cooked through, about 2 minutes. Uncover; simmer until mushrooms and leek are tender and sauce thickens enough to coat spoon, about 2 minutes longer. Season with salt and pepper.

LEEK AND MUSHROOM CHICKEN SKILLET RECIPE - (4.6/5)

Leek and Mushroom Chicken Skillet Recipe - (4.6/5) image

Provided by á-29897

Number Of Ingredients 12

Ingredients

1 lb chicken breasts, pounded thin
1/4 cup gluten-free or all-purpose flour
salt and pepper
2 Tablespoons butter, divided
drizzle of extra virgin olive oil
6 oz sliced mushrooms
2 leeks, white and light green parts only, thinly sliced
1 small shallot or 1/4 small onion, minced
1 garlic clove, minced
1 cup chicken broth
1 packed Tablespoon chopped fresh tarragon
juice from 1/2 small lemon

Steps:

1.Add 1 Tablespoon butter and a drizzle of extra virgin olive oil to a large nonstick skillet over medium-high heat (oil will keep butter from burning.) Mix flour and lots of salt and pepper in a shallow dish then dredge chicken breasts and add to skillet. Saute until golden brown on both sides, 2-3 minutes a side. Chicken does not have to be completely cooked through. Remove to a plate then set aside. 2.Add remaining tablespoon butter to skillet then add mushrooms, leeks, and shallot, season with salt and pepper, then saute until mushrooms are golden brown and tender, 5 minutes. Add garlic then saute for one more minute. Add chicken broth and tarragon then nestle chicken back into skillet and simmer until sauce has thickened and reduced, and chicken is cooked through, 3-4 minutes. Squeeze a bit of lemon juice over the skillet then stir to combine. Add more salt and pepper if necessary then serve.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will help you stay organized and prevent any scrambling later on.
Use fresh ingredients: Fresh ingredients will always give you the best flavor, so try to use them whenever possible. If you can't find fresh leeks, you can substitute green onions or shallots.
Don't overcrowd the pan: When you're cooking the chicken and vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick.
Use a heavy-bottomed pan: A heavy-bottomed pan will help to distribute the heat evenly and prevent the food from sticking.
Season to taste: Don't be afraid to season your dish to taste. Add salt, pepper, and other spices as desired.

Conclusion:

Chicken leek and mushroom is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. The combination of chicken, leeks, and mushrooms is classic, and the creamy sauce brings it all together. Serve it over rice or pasta, or with a side of roasted vegetables.