Jamie Oliver Chicken with Mustard and Leeks (30 Minute Meals
Jamie Oliver’s chicken with mustard and leeks is a pan-cooked chicken dish served with a creamy mustard sauce infused with gently cooked leeks, creating a comforting and flavorful main course inspired by British and French cuisine.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Pan Frying and Simmering
- Cuisine: British
Ingredients
- 4 chicken breasts or thighs (skin-on preferred)
- 2 large leeks (washed and sliced)
- 2 tablespoons Dijon mustard
- 1 tablespoon wholegrain mustard
- 200ml cream
- 100ml chicken stock
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 tablespoon butter
- Fresh thyme or parsley
- Salt and black pepper (to taste)
Optional additions:
- Lemon zest or juice
- Mushrooms
Instructions
Slice the leeks into rounds and wash thoroughly to remove any grit. Pat the chicken dry and season generously with salt and pepper.
Heat olive oil in a large pan over medium-high heat. Place the chicken skin-side down and cook for 5–6 minutes until golden and crispy. Flip and cook for another 4–5 minutes. Remove and set aside.
In the same pan, reduce heat slightly and add butter. Add sliced leeks and cook gently for 5–7 minutes until soft and slightly sweet. Stir occasionally to avoid browning too much.
Add minced garlic and cook for 1 minute. Stir in Dijon and wholegrain mustard, coating the leeks evenly.
Pour in chicken stock , scraping up any browned bits from the pan. This step adds depth and richness to the sauce.
Add cream and stir well. Let the sauce simmer gently for a few minutes until slightly thickened.
Place the chicken back into the pan, spooning sauce over it. Simmer for another 8–10 minutes until the chicken is fully cooked and infused with flavor.
Add fresh herbs, adjust seasoning, and optionally squeeze a little lemon juice for brightness.