Chicken and Leeks in Blue Cheese Sauce is a brilliant weeknight meal from Pinch of Nom, requiring only 5 base ingredients and just 5 minutes prep time. Just what you need after a long day at work.
Chicken and leeks are an excellent combination and this recipe will only set you back 214 calories, meaning you have plenty of leeway to add some mash / new potatoes and/or vege as an accompaniment. If you like this, then try creamy chicken and tarragon pots with rosemary potato wedges which is equally divine.
Recipe: Chicken and Leeks in Blue Cheese Sauce
Calories: 214 per serving (without mash / new potatoes and/or vege)
Book: Pinch of Nom
Prep time: Approx 5 mins
Cooking time: Approx 25 mins
- 4 chicken breasts (skin and visible fat removed)
- Sea salt
- Ground black pepper
- Low-calorie cooking spray
- 2 medium leeks (trimmed, washed and cut into thick slices)
- 300ml chicken stock (1 chicken stock cube dissolved in 300ml boiling water)
- 75g low-fat cream cheese
- 35g Danish blue cheese
- Mash potato / new potatoes (optional) as an accompaniment
Cost per portion: Approx £1.48
Preheat the oven to 200 degrees C / Fan 180 degrees C / gas mark 6. Line a baking tray with baking parchment.
Place the chicken breasts on the baking tray, season with salt and pepper, and cook in the oven for 20-25 minutes or until the chicken is cooked through.
Meanwhile, spray a frying pan with some low-calorie cooking spray. Add the leeks and cook over a medium heat for 5 minutes, stirring often so they soften and don’t colour. Pour the stock into the pan, bring to the boil and simmer until the liquid has reduced by about half, then stir in the cream cheese and crumble in the Danish blue cheese. Stir, then simmer for a few minutes until the sauce starts to thicken.
Check the chicken. If it’s cooked through, place each breast in a dish and divide the sauce equally over each chicken breast. Serve with mash or new potatoes and/or some vege.