Creamy Chicken, Potato and Mushroom Skillet with Leeks
Tender chicken breast fillet, golden-brown sautéed mushrooms, and mild leek come together with baby potatoes in a flavorful mustard-herb cream sauce to make a warming autumn dish.
- Total time40 min
- servings3
- DifficultyEasy
- Per portion624 kcal
Ingredients
for 3 servings
- 500 g small waxy potatoes (baby potatoes)
- 400 g chicken breast fillet
- 300 g brown button mushrooms
- 1 leek
- 2 garlic cloves
- 2 tbsp rapeseed oil
- 1 tbsp butter
- 200 ml vegetable broth
- 150 ml heavy cream
- 2 tsp Dijon mustard (or medium-hot mustard)
- 1 tsp dried thyme
- 15 g fresh flat-leaf parsley
- salt, nach Geschmack
- black pepper from the mill, nach Geschmack
Preparation
Halve the washed baby potatoes and boil them in a pot with plenty of salted water for about 15 minutes until just tender, then drain and let them steam off briefly.
⏱ 15 min
Meanwhile, cut the chicken breast fillet into bite-sized cubes, quarter the cleaned mushrooms, halve the leek stalk lengthwise, wash it thoroughly, and slice it into thin rings.
Heat 1 tablespoon of rapeseed oil in a large, deep skillet over high heat, season the chicken pieces with salt and pepper, sear them all around for about 5 minutes until golden brown, and then remove them onto a plate.
⏱ 5 min
Add the remaining oil and butter to the same pan and sear the mushrooms vigorously over high heat for about 4 minutes, before adding the leek rings, garlic, and thyme and letting everything sauté for another 2 minutes.
⏱ 6 min
Deglaze the vegetables with the vegetable broth, stir in the heavy cream and mustard until smooth, and let the sauce simmer gently over medium heat for about 5 minutes until slightly creamy.
⏱ 5 min
Fold the precooked potatoes and the seared chicken pieces along with their meat juices into the sauce, and let everything simmer on low heat for another 3 minutes until the chicken is fully cooked through (internal temperature at least 74 °C).
⏱ 3 min
Season the skillet dish once more with salt and freshly ground pepper, sprinkle with the chopped parsley, and serve directly hot from the pan.
Nutrition · Per portion
| kcal | 624 kcal |
|---|---|
| Protein | 41.5 g |
| Carbohydrates | 39.3 g |
| Sugars | 7.4 g |
| Fat | 32.3 g |
| Fiber | 6.9 g |
| Salt | 0.9 g |
Calculated from the ingredients with the German nutrient database BLS 4.0 by the Max Rubner Institute.
Allergens: Milk, Mustard, Celery
