If you are looking for a protein-rich and low carb dinner recipe – this recipe of Creamy Chicken, Leeks and Mushrooms are the one for you. Made with succulent free range chicken thighs, smothered in a mushroom, leek and garlic cream sauce – the only challenge would be what to choose as your sides!
![Creamy Chicken, Leeks and Mushrooms]( "Creamy Chicken, Leeks and Mushrooms")
Winner Winner Chicken Dinner
It is a great recipe to have on your weekly dinner planner for the meat eaters in the house or serve it for a lazy Sunday lunch – especially since winter is approaching. Don’t we just love warm, comforting and creamy bowls in winter? Any bowl or dish that features caramelized leeks is a winner! Either way, the family will be fed a nourishing meal and hubby will be grateful for it in his lunchbox the next day.
![Creamy Chicken, Leeks and Mushrooms]( "Creamy Chicken, Leeks and Mushrooms")
Low Carb, High Protein Dinner
You can totally decide how you want to enjoy this dish. By serving it with cauliflower or veggie mash, you can enjoy a low carb version. Or have it with your choice of gluten-free rice or pasta. Nobody will judge the sauce slurping action!
What’s for dinner, honey?
Chicken must be the easiest and most versatile ingredient. Try these easy dinner recipes featuring the humble chicken. It will leave you more than satisfied and will help you with the dinner dilemma!
Chicken, Bacon and Potato Tray Bake
Tropical Chicken and Couscous with Herb Salsa
Lemon Risotto with Chicken, Mushrooms and Chives
| Prep Time | 10 min |
| Cook Time | 40 min |
| Servings | servings |
- 15 ml olive oil
- 4 chicken thighs free range is best
- 10 ml chicken spice
- 1 brown onion finely chopped
- 1 bird eye chili finely chopped
- 10 ml crushed garlic
- 150 gr button mushrooms sliced
- 4 baby leeks roughly chopped
- 1 cup chicken stock
- 1 cup cream
- 4 fresh sprigs of thyme
- salt and pepper to taste
Ingredients
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- First off, heat the olive oil in an oven-safe casserole dish and brown the chicken skin down.
- Remove the browned chicken thighs from the pot and saute the onion, garlic and chili.
- Next add the mushrooms and leeks, and saute for another couple of minutes until the mushrooms have released their moisture and the leeks are caramelized.
- Deglaze the pan with chicken stock and cream. Add the fresh thyme and replace the chicken pieces, skin side up, in the sauce.
- Transfer the dish to a preheated oven and bake for another 30 minutes on 180 degrees Celsius.
- Season and serve with your choice of side.
