Chicken Breasts with Walnuts and Leeks Recipe

Chicken Breasts with Walnuts and Leeks Recipe

How To Make Chicken Breasts with Walnuts and Leeks

Tender skillet-cooked chicken breasts are topped with herby vinaigrette and walnuts, for a flavorful bite that’s cooked in just 15 minutes.

Preparation: 30 minutes
Cooking: 15 minutes
Total: 45 minutes



  • ¼cupextra-virgin olive oil
  • 2leeks
  • salt and fresh ground pepper,to taste
  • 1tbspsugar
  • ½lemon,preserved
  • 2tbspwhite wine vinegar
  • 1tbspchives,minced
  • 2tspdill,minced
  • 1tsptarragon,minced
  • 4chicken breast,(6 oz each) boneless, skinless, halves
  • ½cupwalnuts,toasted


  1. In a skillet, heat 1 tablespoon oil. Add leeks and a pinch of salt; cook over moderate heat until softened. Add 2 tablespoons of water, cover, and cook over low heat for 4 minutes. Remove from heat.

  2. In a small saucepan, combine sugar with 1 tablespoon water and simmer for 2 minutes over moderate heat until syrupy. Add preserved lemon and simmer for 1 minute; add to leeks and keep warm.

  3. In a bowl, whisk vinegar, chives, dill, and tarragon with 2 tablespoons olive oil. Season with salt and pepper.

  4. In a skillet, heat the remaining oil. Season chicken with salt and pepper and add to skillet. Cook for 3 minutes over moderately high heat until golden. Reduce heat to moderate and cook for 2 minutes longer.

  5. Turn breasts and cook for 4 minutes until just white throughout.

  6. Spoon leeks onto plates. Top with chicken. Drizzle with vinaigrette, garnish with walnuts, and serve.


  • Calories: 468.57kcal
  • Fat: 30.14g
  • Saturated Fat: 6.56g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 16.55g
  • Polyunsaturated Fat: 5.16g
  • Carbohydrates: 11.07g
  • Fiber: 1.33g
  • Sugar: 5.07g
  • Protein: 37.35g
  • Cholesterol: 111.36mg
  • Sodium: 587.27mg
  • Calcium: 64.00mg
  • Potassium: 510.64mg
  • Iron: 2.76mg
  • Vitamin A: 82.51µg
  • Vitamin C: 9.98mg
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