Mushroom and Leek Dijon Chicken

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I love meals that feel indulgent but are actually reasonably healthy - this is one of them. Leeks, mushrooms and creaminess are just begging to be combined, but using some cream cheese instead of actual cream adds a luscious thickness, and dijon adds tang and body. The result is a super-quick but luxurious dinner that helps makes a Monday feel like a Saturday date night.

Mushroom and Leek Dijon Chicken (serves 2)

  • 2 small chicken breasts (or 1 large, sliced in half horizontally so you get 2 thinner breasts)

  • Salt and pepper

  • 1 T olive oil

  • 1/4 c dry white wine

  • 1 scallion, thinly sliced

  • 2 cloves garlic, minced

  • 2-3 leeks, thinly sliced and cleaned

  • 1 t thyme

  • 8 oz mushrooms, sliced

  • 2 T cream cheese

  • 1 T dijon mustard

  • 1/4-1/2 c water

  • 1/4 c parsley, chopped

  • Starch to serve (mashed potatoes, rice, or egg noodles would work well!)

Heat a skilled over medium high heat. Add the olive oil until hot, then add the chicken breasts. The goal is to get them golden brown on each side, about 4 minutes each. Remove from the pan and set aside.

You will have some browned crust on the bottom of the hot pan - add the white wine, and using a wooden spoon scrap up all of the brown bits. Then, add the shallot, garlic, leeks and thyme and cook until they’re beginning to wilt and become translucent. Add the mushrooms and continue to cook until everything is soft.

To the pan, add the dijon and the cream cheese. Stir until the cream cheese has melted into a thick, creamy sauce. Add water to thin to the consistency of heavy cream.

Add the chicken breasts back into the pan, and cook until the breasts are completely cooked through (which should only take 3-5 minutes if they’re small enough).

Top with parsley. Serve breasts with sauce on top alongside your favorite starch.

RecipeSophie Jewkesweeknight dinner