How To Make Creamy Chicken, Bean & Leek Traybake
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can white beans, drained and rinsed
- 2 leeks, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
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Preheat the oven to 375°F (190°C).
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In a large oven-safe skillet, cook the chicken breasts over medium-high heat until browned on both sides.
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Remove the chicken from the skillet and set aside.
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In the same skillet, add the leeks and cook until softened.
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Add the chicken broth, heavy cream, garlic powder, dried thyme, salt, and pepper. Stir to combine.
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Add the white beans and return the chicken breasts to the skillet, nestling them into the sauce.
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Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the sauce is bubbly and slightly thickened.
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Remove from the oven and let it rest for a few minutes.
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Serve the creamy chicken, bean & leek traybake hot, garnished with chopped fresh parsley.
Nutrition
- Calories : 450kcal
- Total Fat : 22g
- Saturated Fat : 12g
- Cholesterol : 150mg
- Sodium : 450mg
- Total Carbohydrates : 20g
- Dietary Fiber : 5g
- Sugar : 2g
- Protein : 40g
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