With all of the busyness of the holiday’s I am really excited to share this SUPER simple chicken recipe with you. Who doesn’t love chicken? It couldn’t be more versatile and is most of our go-to meat when dinner is needing to be served quickly. This dish (besides the marinating of the meat–which is optional) can be put together in less than 30 minutes. I have to admit I have never bought leeks before. Crazy, I know. They were such a fun vegetable to use and had so much flavor–more than just a regular onion. Loved them! I also love this chicken method on a busy night. The fact the chicken and a homemade pan sauce is done in under 30 minutes is a huge bonus this time of year 😉 Hope you are having a very, Merry Christmas and love this recipe as much as we do!
- 5-6 boneless skinless chicken breasts
- 1 stick butter
- 1/4 cup parsley
- 1/2 cup leeks sliced thin (or 1/4 cup white onion and 1/4 cup green onions)
- 4 garlic cloves minced
- 1/2 tsp. sage
- 1 tsp. tarragon
- 2 tsp. chicken bouillon
- 1/2 tsp. black pepper
- Juice of half a lemon
- 1 1/2 cup chicken broth
- 1-2 Tbls. cornstarch
- 1 tsp. salt
- 1 cup milk
- Preheat the oven to 350 degrees. Slice and chop the leeks, parsley and garlic. In a large tupperware or ziploc bag, place the chicken, melted butter, parsley, leeks, garlic, sage, tarragon, bouillon, and pepper. Let the chicken marinade for an hour (or more). Heat a large non-stick skillet to medium-high heat. Once the pan is really hot, remove 3-4 chicken breasts from the bag (leaving much of the marinade in the bag) and place the chicken into the hot pan. You don't want to crowd the chicken, so only cook a few at a time. Let the chicken get nice and golden brown on the bottom side before you flip over the chicken. This will take about 3-4 minutes. Turn the chicken over to the other side and continue to brown for another 2-3 minutes. Remove the chicken from the pan and place in a 9x13 baking dish. Continue this process with the remaining chicken breasts and then add those chickens to the baking pan. Place the chicken into the preheated oven and let the chicken continue to bake (covered with tinfoil) for an additional 15-20 minutes, depending how thick your chicken breasts are. Don't over cook the chicken so it will stay nice and moist.
- Turn off the stove top while you prepare the pan sauce. For the sauce, add the remaining marinade/butter and seasonings into the pan you cooked the chicken
- into (don't rinse out). Add the cornstarch, salt, and chicken broth. Whisk together these ingredients and then bring the pan back up to medium-high heat. Let the sauce simmer until it becomes translucent and it begins to thicken. Once the sauce is pretty thick, add some milk at the very end of the process to thin out the gravy. Continue to whisk and then remove from the heat. Serve this pan sauce over the cooked chicken and serve with mashed potatoes, stuffing or any other side dish you wish ?