Chicken Thighs with Mushroom-Leek Sauce

Chicken Thighs with Mushroom-Leek Sauce

Meat and Poultry Chicken Chicken Thighs

Leeks and white wine add a gourmet touch to this weeknight dish of chicken thighs nestled in a creamy mushroom sauce. Serve over a bulgur-quinoa blend.

Servings per recipe: 8
Calories per serving: 198
Preparation time: 10m
Total cooking time: 40m


  • 1 tablespoon extra-virgin olive oil
  • 8 boneless, skinless chicken thighs
  • 4 cups baby bella mushrooms, thinly sliced
  • 2 leeks, thinly sliced
  • 2/3 cup dry white wine
  • 1 1/2 cups reduced-sodium chicken broth
  • 2 teaspoons cornstarch
  • 2/3 cup low-fat sour cream
  • 1 1/2 teaspoons Dijon mustard
  • salt to taste
  • ground black pepper to taste


  • 1   Heat oil in a large skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm.
  • 2   Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper.
  • 3   Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.

Nutrion facts:

Total Fat 11.2g 17%
    Saturated Fat 4.0g  
Cholesterol 47mg 16%
Sodium 113mg 5%
Potassium 314mg 9%
Total Carbohydrates 7.2g 2%
Dietary Fiber 0.9g 4%
Protein 13.8g 28%
Sugars 2g  
Vitamin A 516IU  
Vitamin C 4mg  
Calcium 43mg  
Iron 1mg  
Thiamin 0mg  
Niacin 7mg  
Vitamin B6 0mg  
Magnesium 24mg  
Folate 27mcg