Braised Leek Chicken With Potatoes (One Pan) |

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Braised leek chicken with potatoes is an easy one-pan chicken dinner made with tender chicken, baby potatoes, sweet leeks, Parmesan, rosemary, and dry white wine. This cozy fall recipe is simple enough for a busy weeknight yet special enough for a relaxed Sunday dinner.

Knowing what to cook for dinner can sometimes be tricky with two teenagers in the house! If you are anything like me, it’s nice to have quick, easy recipes on hand so you don’t end up eating the same old mac and cheese every day. My kids gobble this dish right up and tell me how good it is! Serve it with a slice of rosemary parmesan bread or homemade artisan bread to catch every bit of the savory pan juices.

Braised chicken and leeks with rosemary potatoes on an ironstone plate.

Why We Love This Recipe

This simple leek chicken dish is a great way to enjoy a classic chicken-and-potatoes combination with a twist. The chicken is roasted to perfection with leeks, adding subtle sweetness to the dish. The roasted potatoes are covered in parmesan cheese, slightly crispy on the outside and soft on the inside. A touch of rosemary and white wine adds depth and deliciousness.

You will definitely add this one to the best comfort food list!

Cooking with Leeks

Leeks always intimidated me before I started using them! They look like oversized green onions, and I was worried they would taste too strong for any dish I made. However, leeks add incredible depth of flavor to any dish. Turns out that they have a mild onion-like taste and a subtle sweetness, making them the perfect addition to any meal. With notes of garlic and fresh herbs, leeks bring out the best in other vegetables and proteins, like chicken!

Their soft texture is also something unexpected but oh-so delicious! When cooked correctly, leeks can melt in your mouth with their sweet succulence. This means you can add leeks to dishes from soups to pasta without worrying about them being too overpowering or harsh. Boy, was I wrong!

Why Adding White Wine Works

The first reason white wine works in this chicken and leek recipe… because when isn’t adding wine a good idea?! The second reason is that this dish requires a liquid to braise the chicken and potatoes properly. You can substitute other liquids like vegetable or chicken broth; however, white wine adds extra flavor and punch.

White wine works really well with leeks because it doesn’t overpower their mild flavour. You don’t need anything fancy here, but I would skip the really cheap “cooking wine.”

Avoid anything really sweet or super acidic, as that flavour will come through in the dish.
Stick with a dry white wine rather than something sweet.
Sauvignon Blanc, Pinot Grigio, or Chardonnay all work well.

Choose something you’d actually drink. It doesn’t need to be expensive, just decent.

Before You Begin

A few small details make this braised leek chicken with potatoes especially easy to pull off.

Clean the leeks well. Leeks can hold a surprising amount of grit between their layers. Trim away the dark green tops, halve the white and light green portions lengthwise, then rinse between the layers before slicing.
Keep the potato pieces similar in size. Halved baby potatoes work beautifully here. If a few are much larger, quarter them so they become tender at the same time as the chicken.
Use a dry white wine you would enjoy drinking. Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay all work well. Chicken broth is a fine substitute if you would rather cook without wine.
Choose a shallow Dutch oven or lidded braiser. A wide pan gives the chicken, potatoes, and leeks enough room to cook evenly without being piled too deeply. If you are looking for a simple cast iron side to round out the meal, this Cast Iron Skillet Cornbread is always a family favorite.
Plan for a little resting time. Let the pan sit for about 5 minutes after it comes out of the oven so the juices settle before serving. The chicken should reach 165ºF in the thickest part before it is served.

Equipment

Ingredients

When it comes to preparing delicious roasted leek chicken with potatoes, the ingredients are key. Here are the ingredients that you will need to make this mouthwatering dish:

Chicken

4 boneless, skinless, or skin-on chicken breasts, about 6 ounces each
1 tablespoon of oil, extra virgin olive oil.
1 small red onion, diced
kosher salt and freshly ground black pepper, to taste

Leeks

4 large leeks, cleaned, halved, and can be cut into half-moon-shaped slices

Potatoes

1 pound baby potatoes, halved
1 teaspoon rosemary, fresh and stems removed, plus two large sprigs
1 clove garlic, minced
2 tablespoons olive oil
salt and pepper, kosher salt

Parmesan Cheese

1/4 cup Parmesan cheese, shaved

White Wine

1/2 cup white wine, vermouth can be used as well

ingredients for making braised leek chicken with potatoes including rosemary, parmesan cheese flakes, chicken breasts and leeks

chopping up a leek to make braised chicken

adding flaked parmesan cheese to chicken in a large shallow cast iron oven

Preparation

Before cooking the roasted leek chicken with parmesan cheese, potatoes, rosemary, and white wine, one must prepare the ingredients and follow the steps carefully. T

Preheat the oven to 350 F

Preparing the Chicken

The first step in preparing the roasted leek chicken is to clean and pat dry the chicken. You can use skin-on or skinless chicken for this recipe. Chicken with the skin on may hold a bit more moisture.
Next, season the chicken with salt and pepper. Once seasoned, set the chicken aside while preparing the other ingredients.

prepping chicken breasted for leek chicken

Prepping the Potatoes

Wash the potatoes and cut them into halves or small pieces. Then, toss the potatoes with olive oil, salt, pepper, and rosemary. Once seasoned, set aside.

adding olive oil to potatoes for a chicken and leek recipe

Preparing the Leeks

Clean the leeks and cut them into small pieces, stopping at the light green part of the leek. Then, they should be tossed with olive oil, salt, and pepper. Set aside.

Mixing the Ingredients For Leek Chicken

In a large pan or cast iron roasting pan, add a drizzle of olive oil and diced onion. Cook on moderate heat until the onions turn translucent.
Place chicken on the browned bits at the base of the pan.

cooking red onion until it is translucent and browned

Once the chicken is in the pan, begin layering the potatoes and seasoned leeks on top. These can also be mixed in a large baking dish before adding them to the pan.

adding leeks to chicken in a large shallow cast iron oven

Pour the white wine over the chicken and vegetables, then layer parmesan cheese flakes on top of the mixture. Add rosemary sprigs, if desired.
Cover with the lid or with foil if necessary.

adding white wine to make braised chicken

Braising the Chicken and Potatoes

Place in a preheated oven and roast for about 45 minutes. After 45 minutes, the foil should be removed, and the chicken and potatoes should be roasted for an additional 15-20 minutes, or until the chicken is cooked through and the potatoes are crispy and golden brown.
Serve with a glass of wine, and enjoy!

braised chicken with leeks ready to be searved

Leek & Chicken Tips

And that’s a wrap! Here are a few tips and tricks for cooking and serving roasted leek chicken and potatoes to make the most of this dish:

Pair the chicken with a fresh green side such as this Sautéed Green Bean Salad with Goat
Cheese and Toasted Almonds to balance the richness of the dish.
It would be even better if you tried using fresh vegetables from the garden when they are in season, too.
Serve the potatoes and leeks on a separate platter to showcase their beautiful colors and textures.
For a more rustic presentation, serve the chicken and vegetables straight from the roasting pan.
Accompany the dish with a glass of white wine, such as a Chardonnay or Pinot Grigio, to bring out the flavors of the chicken and potatoes.
For a flavor variation, try adding different herbs or spices to the chicken or using different types of cheese.
For a simple fall dinner menu, finish with The Best Apple Crumble Recipe and serve a cozy mug of Hot Apple Cider alongside dessert.

Shop the Kitchen

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Other Chicken Recipes

Be sure to check out a few of my other healthy chicken recipes too.

More Cozy Fall Dinners

To me, meals like this are part of what makes fall at home feel so special. Whether I am setting the table in our B Vintage Style Victorian Home Tour or making dinner at our off-grid tiny house cabin, it is the slow evening rituals that make the season feel memorable. If you are craving that same warm, lived-in feeling, read Hygge in Autumn for simple fall rituals or Hygge Style: Creating Cozy Spaces at Home for ideas that make everyday meals feel a little more meaningful.

If this braised leek chicken with potatoes is going onto your cooler-weather menu, you may also enjoy my Dutch Oven Chili, Stuffed Cabbage Rolls, and Fall Apart Top Round Roast. They are all simple, comforting dinners made for evenings when you want the house to smell wonderful and the table to feel a little more inviting.

Reader Questions

What is the best type of chicken to use for this recipe?

When it comes to roasted chicken, it’s important to choose a high-quality bird. Look for organic or free-range chicken for the best flavor and texture. Bone-in chicken breasts or thighs work well for this recipe, but you could also use a whole chicken if you prefer.

Can I substitute other vegetables for the leeks and potatoes?

While leeks and potatoes are a classic pairing with roasted chicken, you can certainly experiment with other vegetables. Carrots, parsnips, and turnips all work well, as do Brussels sprouts, cauliflower, and broccoli. Just be sure to adjust the cooking time accordingly, as some vegetables will cook faster than others.

What type of white wine should I use?

For this recipe, you’ll want to choose a dry white wine that’s not too oaky or buttery. Sauvignon Blanc, Pinot Grigio, and Chardonnay are all good choices. If you don’t have white wine on hand, you can substitute chicken or vegetable broth.

Can I make this recipe ahead of time?

Yes, you can prepare the chicken, potatoes, and leeks ahead of time and store them in the refrigerator until you’re ready to roast them. Just be sure to bring everything to room temperature before putting it in the oven. You can also reheat any leftovers in the oven or microwave.

What should I serve with roasted leek chicken?

This dish is quite hearty on its own, but you can serve it with a simple green salad or some crusty bread to soak up the delicious juices. A glass of white wine or a crisp beer would also be a nice accompaniment.

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