Skillet & One-Pan

Chicken And Leek Skillet

Name: Chicken And Leek Skillet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb (450g) chicken thighs, boneless; 2 large leeks, cleaned and sliced; 2 large potatoes, peeled and sliced; 3 cloves garlic, minced; 1/4 cup olive oil; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup chicken broth; 2 tbsp butter; 2 tbsp chopped fresh parsley

By Theo Calloway · June 19, 2026 · Skillet & One-Pan

Prep20 min

Cook30 min

Total50 min

Serves4

I still remember the first time I made a chicken and leek skillet for my family. It was a chilly winter evening, and we were all craving something warm and comforting. I had some chicken thighs, leeks, and potatoes on hand, and I decided to throw them together in a skillet with some olive oil, garlic, and herbs. The result was a delicious, satisfying meal that we all loved.

Since then, the chicken and leek skillet has become a staple in our household. It's a versatile dish that can be made with a variety of ingredients, and it's perfect for a weeknight meal or a special occasion. In this recipe, I'll show you how to make a simple and flavorful chicken and leek skillet that's sure to become a favorite in your household.

One of the things I love about this recipe is that it's incredibly easy to make. The ingredients are simple, and the instructions are straightforward. You can have this dish on the table in about 30 minutes, which makes it perfect for a busy weeknight.

Another reason I love this recipe is that it's very versatile. You can customize it to suit your tastes and dietary needs. If you're a vegetarian, you can substitute the chicken with tofu or tempeh. If you're gluten-free, you can use gluten-free broth and omit the flour. The possibilities are endless, and I encourage you to experiment and find your favorite variations.

In this recipe, I'll show you how to make a classic chicken and leek skillet with chicken thighs, leeks, potatoes, garlic, and herbs. I'll also provide you with some tips and variations to help you customize the dish to your tastes. So let's get started and make a delicious chicken and leek skillet that your family will love!

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a versatile dish that can be customized to suit your tastes and dietary needs.
The combination of chicken, leeks, and potatoes makes for a satisfying and filling meal.
The dish is perfect for a weeknight meal or a special occasion.
It's a great way to use up leftover chicken and vegetables.
The recipe is gluten-free and can be made with gluten-free broth and flour.
It's a healthy and nutritious meal option that's low in calories and high in protein.

Why This Recipe Works

The key to making a great chicken and leek skillet is to cook the chicken and leeks in a way that brings out their natural flavors. This means using a combination of high heat and low heat to sear the chicken and cook the leeks until they're tender and caramelized.

Another important factor is the use of aromatics like garlic and herbs. These ingredients add depth and complexity to the dish, and help to balance out the flavors of the chicken and leeks.

Finally, the type of pan you use is crucial. A large, heavy skillet is ideal for this recipe, as it allows you to cook the chicken and leeks in a single layer and prevents them from steaming instead of searing.

By following these tips and using the right ingredients, you can make a delicious chicken and leek skillet that's sure to become a favorite in your household.

Ingredients You’ll Need

To make this recipe, you'll need a few simple ingredients, including chicken thighs, leeks, potatoes, garlic, and herbs. You'll also need some olive oil, salt, and pepper to season the dish.

When shopping for ingredients, look for fresh and high-quality items. Choose chicken thighs that are plump and have a good texture, and select leeks that are firm and have a nice color. You can also use leftover chicken and vegetables to make this recipe, which makes it a great way to reduce food waste.

1 lb (450g) chicken thighs, bonelessChoose chicken thighs that are plump and have a good texture. You can also use leftover chicken to make this recipe.
2 large leeks, cleaned and slicedSelect leeks that are firm and have a nice color. Make sure to clean them thoroughly before using them in the recipe.
2 large potatoes, peeled and slicedChoose potatoes that are high in starch, like Russet or Idaho potatoes. This will help them cook evenly and become tender.
3 cloves garlic, mincedUse fresh garlic for the best flavor. You can also use garlic powder or garlic salt as a substitute if you don't have fresh garlic.
1/4 cup olive oilChoose a high-quality olive oil that has a good flavor and aroma. You can also use other oils like avocado oil or grapeseed oil.
1 tsp dried thymeUse fresh or dried thyme to add flavor to the dish. You can also use other herbs like rosemary or parsley.
1/2 tsp saltUse kosher salt or sea salt to season the dish. You can also use other seasonings like pepper or paprika.
1/4 tsp black pepperUse freshly ground black pepper to add flavor to the dish. You can also use other types of pepper like white pepper or green pepper.
1/4 cup chicken brothUse low-sodium chicken broth to add moisture to the dish. You can also use other broths like beef broth or vegetable broth.
2 tbsp butterUse high-quality butter that has a good flavor and aroma. You can also use other fats like oil or margarine.
2 tbsp chopped fresh parsleyUse fresh parsley to add flavor and color to the dish. You can also use other herbs like basil or cilantro.

Ingredients for Chicken And Leek Skillet

Equipment You’ll Need

Large heavy skillet or wokSharp chef's knifeInstant-read thermometerCutting boardMeasuring cups and spoonsWooden spoon or spatula

How to Make Chicken And Leek Skillet

1
Heat the olive oil in a large heavy skillet over medium-high heat. Add the chicken thighs and cook until they're browned on both sides, about 5-6 minutes per side.
2
Remove the chicken from the skillet and set it aside. Add the sliced leeks to the skillet and cook until they're tender and caramelized, about 10-12 minutes.
3
Add the sliced potatoes to the skillet and cook until they're tender and lightly browned, about 10-12 minutes.
4
Add the minced garlic to the skillet and cook for 1-2 minutes, until fragrant.
5
Add the chicken broth, thyme, salt, and pepper to the skillet. Stir to combine and bring the mixture to a simmer.
6
Return the chicken to the skillet and cook until it reaches an internal temperature of 165 F (74 C), about 10-12 minutes.
7
Use an instant-read thermometer to check the internal temperature of the chicken in the thickest part of the thigh.
8
Remove the skillet from the heat and stir in the butter until it's melted and the sauce is smooth.
9
Taste and adjust the seasoning as needed. You can add more salt, pepper, or herbs to taste.
10
Serve the chicken and leek skillet hot, garnished with chopped fresh parsley and your choice of sides.
11
Let the chicken rest for 5-10 minutes before serving. This will help the juices to redistribute and the chicken to stay tender.
12
Slice the chicken and serve it with the leeks, potatoes, and sauce. You can also serve it with your choice of sides, such as rice, roasted vegetables, or a salad.

Expert Tips

Use high-quality ingredients to get the best flavor and texture.
Don't overcrowd the skillet, cook the chicken and leeks in batches if necessary.
Use a thermometer to ensure the chicken is cooked to a safe internal temperature.
Let the chicken rest before serving, this will help the juices to redistribute and the chicken to stay tender.
You can customize the recipe to suit your tastes, try adding different herbs or spices to the dish.
Use leftover chicken and vegetables to make the recipe, this will help to reduce food waste.
You can also make the recipe in a slow cooker, simply brown the chicken and cook the leeks and potatoes in a skillet, then transfer everything to the slow cooker and cook on low for 2-3 hours.
Serve the dish with your choice of sides, such as rice, roasted vegetables, or a salad.

Common Mistakes to Avoid

Not cooking the chicken to a safe internal temperature, this can lead to food poisoning.
Overcrowding the skillet, this can lead to the chicken and leeks steaming instead of searing.
Not letting the chicken rest before serving, this can lead to the chicken becoming dry and tough.
Not using high-quality ingredients, this can lead to a lack of flavor and texture in the dish.
Not seasoning the dish enough, this can lead to a bland and unappetizing meal.
Not using a thermometer to check the internal temperature of the chicken, this can lead to undercooked or overcooked chicken.

Variations and Substitutions

Try adding different herbs or spices to the dish, such as paprika or cumin, to give it a unique flavor.
Use leftover chicken and vegetables to make the recipe, this will help to reduce food waste.
Add some heat to the dish by using hot sauce or red pepper flakes.
Make the recipe in a slow cooker, simply brown the chicken and cook the leeks and potatoes in a skillet, then transfer everything to the slow cooker and cook on low for 2-3 hours.
Serve the dish with your choice of sides, such as rice, roasted vegetables, or a salad.
Try using different types of protein, such as chicken breast or thighs, or even tofu or tempeh for a vegetarian option.
Add some acidity to the dish by using lemon juice or vinegar.

What to Serve With Chicken And Leek Skillet

This chicken and leek skillet is a versatile dish that can be served with a variety of sides. Some options include rice, roasted vegetables, or a salad. You can also serve it with some crusty bread or over mashed potatoes.

One of my favorite ways to serve this dish is with a side of roasted vegetables. Simply toss your favorite vegetables, such as Brussels sprouts or broccoli, with some olive oil, salt, and pepper, and roast them in the oven until tender and caramelized.

Serve with rice and roasted vegetablesServe with a salad and crusty breadServe over mashed potatoesServe with a side of steamed broccoliServe with a side of sautéed spinachServe with a side of roasted Brussels sprouts

Make-Ahead, Storage, Freezing and Reheating

This chicken and leek skillet can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To store it in the refrigerator, simply let it cool to room temperature, then transfer it to an airtight container and refrigerate.

To freeze it, let it cool to room temperature, then transfer it to an airtight container or freezer bag and freeze. When you're ready to reheat it, simply thaw it overnight in the refrigerator, then reheat it in the oven or on the stovetop until hot and bubbly.

Reheating the dish is easy, simply heat it in the oven or on the stovetop until hot and bubbly. You can also reheat it in the microwave, but be careful not to overheat it.

One of the benefits of this recipe is that it can be made ahead of time and reheated when you're ready to serve it. This makes it a great option for meal prep or for a busy weeknight dinner.

Frequently Asked Questions

What type of chicken should I use for this recipe?

You can use either boneless, skinless chicken thighs or chicken breast for this recipe. Chicken thighs are preferred because they stay moist and tender during cooking.

Can I use leftover chicken for this recipe?

Yes, you can use leftover chicken for this recipe. Simply shred or chop the chicken and add it to the skillet with the leeks and potatoes.

What type of potatoes should I use for this recipe?

You can use either Russet or Idaho potatoes for this recipe. These types of potatoes are high in starch, which makes them tender and fluffy when cooked.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply brown the chicken and cook the leeks and potatoes in a skillet, then transfer everything to the slow cooker and cook on low for 2-3 hours.

How do I store and reheat this recipe?

You can store this recipe in the refrigerator for up to 3 days or freeze it for up to 2 months. To reheat it, simply thaw it overnight in the refrigerator, then reheat it in the oven or on the stovetop until hot and bubbly.

Can I customize this recipe with different herbs and spices?

Yes, you can customize this recipe with different herbs and spices. Some options include paprika, cumin, or thyme. Simply add the herbs and spices to the skillet with the chicken and leeks and cook until fragrant.

Is this recipe gluten-free?

Yes, this recipe is gluten-free. Simply use gluten-free chicken broth and omit the flour to make the recipe gluten-free.

Can I serve this recipe with different sides?

Yes, you can serve this recipe with different sides. Some options include rice, roasted vegetables, or a salad. You can also serve it with crusty bread or over mashed potatoes.

The Full Recipe

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