Fall in love with this baked chicken in creamy leek sauce
Looking for a fall dinner idea that everyone will enjoy without too much effort? I've got just the thing for you. Baked chicken in leek sauce with a secret spice is my go-to for gloomy days. It's worth giving it a try!
Sometimes, a dish's success depends on the smallest details. Chicken in creamy leek sauce is a perfect example. Would just salt, pepper, and sweet paprika be enough to season this dish? Well, it would probably still taste good, but it would lack "that something special." In this case, the secret is a well-known spice from a distant land.
What product am I talking about? You may have already guessed. Just a pinch of curry is needed to give the chicken in creamy leek sauce the perfect taste. Of course, the recipe still needs to be executed. How do we do this to ensure the chicken doesn't dry out and nothing gets burnt? Here's how.
Baked chicken in creamy leek sauce
Ingredients:
- 2 double chicken breasts
- 2 leeks
- 2 garlic cloves
- 1.5 cups heavy cream
- 3.5 oz cheddar cheese
- Salt
- Pepper
- 1 teaspoon sweet paprika
- Thyme
- Curry
Instructions:
- Remove any tendons or adhesions from the chicken breasts, then cut them into several smaller pieces.
- Season with a bit of salt, pepper, and sweet paprika.
- Clean the leeks (be sure to rinse them well, as sand often gets into hard-to-reach areas), cut them into half-slices, and transfer them to a greased oven-safe dish.
- Place the chicken on the vegetables, and layer the grated cheese over the meat.
- Mix the cream with salt, pepper, garlic, thyme, and curry powder. Adjust to taste: I use more curry and less thyme, but feel free to do the opposite.
- Pour the prepared sauce over the meat.
- Place the dish (covered) in a preheated oven at 350°F. Bake for about 40 minutes, uncovering for the last 5 minutes. Done!
