Hey, foodies! Today, I’m going to share a super quick, easy, nutritious and delicious recipe for creamy chicken in leek and mushroom sauce. Pair it with wholegrain rice and you’ll have a perfectly balanced meal, high in protein, rich in fibre and low in fat. And, most importantly – it tastes amazing, as mushrooms and leeks are a match made in heaven. Give it a go and it’ll become your weekday night staple.

Why you should try this recipe for Chicken in Creamy Mushroom and Leek Sauce

First things first – it’s super easy to make and doesn’t require a lot of work. All you need to do is slice or dice a few items, but you can further reduce the amount of work if you opt to buy pre-sliced mushrooms and diced chicken, which are easily accessible in most supermarkets in the UK.

Second of all, it’s a no waste recipe. Who doesn’t hate it when a great looking recipe calls for a teaspoon of an ingredient you don’t normally use, and the said ingredient only comes in a large jar that needs to be consumed within a couple of weeks of opening? This recipe shouldn’t generate any waste. All of the ingredients I used, except for cupboard staples like salt and pepper, I used in full. If your mushrooms or chicken weigh slightly less or more than the recipe calls for, don’t worry! Just use what you have, no need to be super strict.

Third reason to make this recipe is that it only requires a handful of ingredients which should be easily accessible.

Last – but certainly not least! – this recipe makes a perfectly balanced, nutritious meal which also tastes good. What’s not to love?

Ingredients for Creamy Chicken in Mushroom and Leek Sauce

This recipe serves 3.

• 200g button mushrooms
• 1 whole leek, white and green part
• 2 chicken breasts (~400g)
• 165g pot of Philadelphia Lightest cream cheese (or other cream cheese)
• a dash of oil, salt and pepper

How to make Chicken in Creamy Mushroom and Leek Sauce

Slice the mushrooms and leeks and place them in a non-stick pot. Add a small dash of oil (you can skip this if you want to keep the recipe low in fat) and cook until softened on low-medium heat, stirring occasionally. Around 10 minutes should be enough. In the meantime, dice the chicken breasts into 1.5-2cm cubes.

Remove the mushrooms and leeks from the pot.

Put the chicken in the pot with a small dash of oil and cook until no longer raw on low-medium heat. Around 8 minutes was enough for me.

Add the mushrooms and leeks into the chicken. Cook together for two minutes.

Add the cream cheese stirring it into the chicken and veg. Season to taste with salt and pepper. Cook on low heat for 5 minutes, stirring occasionally.

Serve with carbs of your choice – I recommend rice. I would normally go for wholegrain brown rice, but this time decided to use black rice that has been sat at the back of my cupboard for ages.

Enjoy!

Do you need to use Philadelphia Lightest?

This recipe will work with regular Philadelphia or similar cream cheese. I like to use the Lightest version to keep this recipe lower in fat and higher in protein. Otherwise, it will make no difference if you choose other type of cream cheese of the same type as Philadelphia.

How much protein is in each serving of this chicken in creamy mushroom and leek sauce?

This recipe serves 3. Each serving has almost 50 grams of protein! This calculation is based on using Philadelphia Lightest cream cheese and 400 grams of chicken.

Why is protein important?

Alright, let’s talk protein! Protein is like the superhero of our diet. It’s this amazing nutrient found in foods like chicken, fish, beans, and nuts that helps our bodies grow, repair, and maintain all sorts of things – from our muscles and bones to our skin and hair. It’s basically the building blocks that keep us ticking along nicely! So, when you’re tucking into a delicious dish like creamy chicken in mushroom and leek sauce, you’re not just satisfying your taste buds – you’re also giving your body a big ol’ boost of goodness!

Also see:

• Food
• Savoury