Name: Simplest Chicken and Leek Stew
Prep time: 20 min
Total time: 1 h 20 min
Cuisine: European
Ingredients: 2 tablespoons extra-virgin olive oil, divided; 2 medium leeks (white and light green parts only), thinly sliced; ½ pound cremini mushrooms, thinly sliced; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 pound boneless, skinless chicken breasts, cut into 2-inch pieces; All-purpose flour, for dusting; 1½ cups chicken stock or low-sodium broth; 1 tablespoon fresh thyme, chopped; 2 tablespoons sour cream; 2 teaspoons Dijon mustard

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Why I Love This Recipe

I love this stew because it brings big flavor with minimal effort. Dusting the chicken with flour not only helps it brown beautifully, but it also naturally thickens the sauce, making it velvety without the need for a separate roux. The addition of Dijon mustard and sour cream adds a bright, slightly tangy contrast that cuts through the richness and makes every bite feel balanced and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons extra-virgin olive oil, divided
2 medium leeks (white and tender green parts only), thinly sliced
½ pound cremini mushrooms, thinly sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 pound boneless, skinless chicken breast halves, cut into 2-inch pieces
All-purpose flour, for dusting
1½ cups chicken stock or low-sodium broth
1 tablespoon fresh thyme, chopped
2 tablespoons sour cream
2 teaspoons Dijon mustard

Directions

Cook the vegetables:
I heat 1 tablespoon of the olive oil in a large skillet over medium heat. I add the sliced leeks and cook them, stirring often, for about 7 minutes until softened. Then I add the mushrooms, season with salt and pepper, cover the skillet, and cook for another 4 minutes until the mushrooms are tender. I transfer the vegetables to a plate.
Sear the chicken:
I season the chicken with salt and pepper, then lightly dust each piece with flour, shaking off the excess. I add the remaining tablespoon of oil to the skillet and cook the chicken over medium heat for about 2 minutes per side, until golden brown.
Simmer in broth:
I pour in the chicken stock and add the chopped thyme. I simmer everything for about 1 minute, just until the chicken is cooked through. Then I transfer the chicken to the plate with the vegetables using a slotted spoon.
Reduce the broth:
I simmer the broth over medium-high heat until it’s reduced by half, which takes about 2 minutes.
Finish the stew:
I return the chicken, leeks, and mushrooms to the skillet and let everything simmer on low heat for another minute until warmed through. In a small bowl, I mix the sour cream and Dijon mustard, then stir it into the skillet off the heat. I season to taste with more salt and pepper, then serve the stew hot.

Servings and Timing

This recipe serves 4.
Active time: 20 minutes
Total time: 45 minutes

Variations

Sometimes I add a splash of white wine before reducing the broth to deepen the flavor. I’ve also used chicken thighs for a more tender and juicy result. If I want to bulk it up, I stir in a handful of baby spinach at the end, or serve the stew over egg noodles, mashed potatoes, or rice to soak up the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat. If the sauce thickens too much, I add a splash of broth or water to loosen it.

FAQs

Can I use a different type of mushroom?

Yes, I sometimes use white button mushrooms or a mix of wild mushrooms depending on what I have. They all work well.

What’s the best substitute for leeks?

If I don’t have leeks, I use a mix of yellow onions and green onions to mimic the flavor.

Can I make this ahead of time?

Yes, this stew tastes great the next day. I just reheat it slowly and stir gently so the sauce stays smooth.

Can I freeze this stew?

I don’t usually freeze it because of the sour cream—it can separate when thawed. It’s best enjoyed fresh or stored short-term in the fridge.

Is this stew gluten-free?

Not as written, but I can make it gluten-free by skipping the flour or using a gluten-free flour alternative to dust the chicken.

Conclusion

This Chicken and Leek Stew is my go-to when I want something warm, creamy, and deeply comforting without much fuss. The layers of flavor from the tender chicken, silky leeks, and rich mustard sauce make it feel special, but it’s still simple enough for a weeknight dinner. Once I tried it, it quickly earned a permanent place in my fall and winter recipe lineup.