There’s something so comforting about a proper chicken dinner, and this one absolutely hits the spot.

Picture this: golden, perfectly cooked chicken breast smothered in the most luscious creamy leek sauce, sitting on top of fluffy mash that’s loaded with cheese and even more of that gorgeous sauce.

And honestly? It’s not even complicated to make.

Why You’ll Fall in Love with This Recipe

This dish is basically a hug on a plate. The leeks get all soft and sweet when you cook them down, and when they meet that creamy sauce, it’s just magic.

Plus, you’re getting a seriously impressive 65g of protein for 757 calories, which is brilliant if you’re looking after your macros without sacrificing flavor.

The best part is how everything comes together in one beautiful plate. You’ve got your protein, your carbs, your greens, and enough flavor to make your taste buds do a happy dance. It’s the kind of meal that looks fancy enough for guests but easy enough for a Wednesday night.

What Makes This Dish Special

Let me tell you what sets this recipe apart. First off, that creamy leek sauce does double duty. You’re mixing most of it right into your mash with some melted cheddar, which creates this incredibly rich, restaurant-quality side dish.

Then you’re using the rest to coat your chicken, so every single bite is packed with flavor.

The leeks themselves are the real star here. When you cook them low and slow with shallots, they turn all caramelized and sweet, adding this lovely depth that you just don’t get with regular cream sauces. And that hint of honey and mustard? Chef’s kiss.

Ingredients You’ll Need

Here’s what you’ll want to grab for one seriously satisfying portion:

For the Base:

1 large Maris Piper potato
1 chicken breast
2 leeks, sliced
1 shallot, sliced
2 cloves garlic, minced
A handful of tenderstem broccoli

For the Sauce:

Plain flour for thickening
Chicken broth
Crème fraîche
A drizzle of honey
A dollop of mustard
About 10g grated cheddar

Seasonings:

Paprika
Garlic powder
Salt and pepper
Olive oil
A squeeze of lemon

Nothing fancy or hard to find, just good honest ingredients that work beautifully together.

How to Make This Gorgeous Dish

Getting Your Potato Ready

Start by giving your Maris Piper a good pierce all over with a fork. Pop it in your air fryer at 200°C and let it go for a full hour until it’s lovely and soft inside.

If you don’t have an air fryer, no worries at all. You can bake it in the oven or even microwave it if you’re short on time. The goal is just fluffy, mashable potato.

Cooking the Chicken to Perfection

While your potato’s doing its thing, let’s get that chicken sorted. Take a sharp knife and score the breast lightly, just a few shallow cuts across the top.

Season it generously with paprika, garlic powder, salt, and pepper, then drizzle over a little olive oil and rub it all in.

Heat up a pan over medium heat and lay your chicken in. Let it cook for 5 to 6 minutes on each side without moving it too much. You want that gorgeous golden color and those lovely caramelized bits. Once it’s cooked through, take it out and let it rest while you make the sauce.

Creating That Dreamy Leek Sauce

This is where the magic happens. In the same pan with all those lovely chicken juices, throw in your sliced leeks and shallot.

Cook them gently for 8 to 10 minutes, stirring now and then, until they’re soft and starting to turn golden. Add your minced garlic and cook for just a minute until it smells incredible.

Sprinkle over a bit of flour and stir it through. This is going to thicken your sauce beautifully. Pour in your chicken broth and let it bubble away for 4 to 5 minutes.

Lower the heat right down and stir in the crème fraîche, a drizzle of honey, your mustard, and season to taste. The sauce should be thick, creamy, and absolutely luscious.

Making the Cheesy Leek Mash

Once your potato is done, scoop out the fluffy insides into a bowl. Now here’s the genius bit: take about three quarters of your creamy leek sauce and fold it into the potato along with your grated cheddar.

Mix it all together until it’s combined and gorgeously creamy. This isn’t your standard boring mash, this is next level stuff.

Finishing with Charred Greens

Get a pan nice and hot, then throw in your tenderstem broccoli. Let it char for about 4 minutes, getting those lovely blackened bits.

Add a teaspoon of garlic, a good squeeze of lemon, and a pinch of salt, then cook for another 3 minutes. The broccoli should be tender but still have a bit of bite.

Bringing It All Together

Pop your chicken back into the remaining sauce just to warm it through for a couple of minutes. Now you’re ready to plate up.

Spoon your incredible cheesy leek mash onto your plate. Place that beautiful chicken breast right on top. Arrange your charred tenderstem alongside.

Finally, spoon over the remaining creamy leek sauce, making sure to get it over both the chicken and the mash. Gorgeous.

Tips for the Best Results

Choose the Right Potato: Maris Piper is perfect because it’s fluffy when cooked, but any good mashing potato will work. Avoid waxy potatoes as they won’t give you that light, fluffy texture.

Don’t Rush the Leeks: Those 8 to 10 minutes cooking time for the leeks isn’t optional. That’s what develops all that sweet, caramelized flavor. If you rush it, you’ll miss out on so much depth.

Let Your Chicken Rest: I know it’s tempting to slice into it straight away, but give it those few minutes. The juices will redistribute and you’ll end up with much juicier meat.

Save Some Sauce: Make sure you actually set aside that portion of sauce before mixing it into your mash. It’s so tempting to just throw it all in, but you really want that extra sauce for serving.

Making It Your Own

The beauty of this recipe is how adaptable it is. If you’re not a fan of tenderstem broccoli, try green beans or asparagus instead. They’d both be gorgeous with that lemony garlic treatment.

Want to make it lighter? You could swap the crème fraîche for Greek yogurt, though add it off the heat so it doesn’t split. Or use half and half for a slightly less rich version.

For extra indulgence, try adding some crispy bacon bits to your mash. Or throw in some fresh herbs like thyme or tarragon into your leek sauce for an extra flavor dimension.

Why This Recipe Works for Meal Prep

If you’re into meal prepping, this one’s actually brilliant. You can make the whole thing ahead and it reheats beautifully. Just store the chicken and sauce separately from the mash and greens.

When you’re ready to eat, warm everything through gently. Add a splash of water or extra broth to the sauce if it’s thickened up too much in the fridge.

The flavors actually develop even more overnight, so your day-two portion might be even better than the first one.

Serving Suggestions

Honestly, this dish is pretty complete as it is. You’ve got your protein, your carbs, and your greens all sorted. But if you wanted to add something extra, a simple side salad with a sharp vinaigrette would cut through the richness nicely.

A glass of crisp white wine wouldn’t go amiss either. Something like a Sauvignon Blanc or an unoaked Chardonnay would be lovely with those creamy leek flavors.

The Nutritional Breakdown

Let’s talk numbers for a second. At 757 calories per serving with 65g of protein, this is a seriously satisfying meal that’ll keep you full for hours.

The protein content is particularly impressive, making it perfect if you’re training or just trying to eat more protein throughout the day.

You’re also getting loads of good stuff from those leeks and broccoli, including fiber, vitamins, and minerals. The potato gives you complex carbs for energy, and while the sauce is creamy and indulgent, you’re using just enough to make it special without going overboard.

Common Questions

Can I use chicken thighs instead? Absolutely! They’d be delicious. Just adjust your cooking time as thighs can take a bit longer.

What if I don’t have an air fryer? No problem at all. Bake your potato in a regular oven at 200°C for about an hour, or until it’s soft when you squeeze it.

Can I make this with turkey? Yes, turkey breast would work beautifully. Same cooking method applies.

Is there a vegetarian version? You could definitely adapt this! Use vegetable broth in your sauce and serve it over roasted cauliflower or portobello mushrooms instead of chicken.

Why Leeks Are the Hero Ingredient

Let’s give leeks their moment because they really deserve it. They’re part of the onion family but so much more delicate and sweet when cooked.

When you cook leeks slowly, they completely transform, becoming soft, sweet, and almost buttery. They add this subtle onion flavor without being overpowering, which is perfect for a cream sauce.

Plus, they’re packed with good stuff like vitamin K and folate, so you’re getting nutritional benefits along with all that flavor.

The Secret to Perfect Chicken Every Time

The key to juicy chicken is all in the technique. Scoring the breast helps it cook more evenly and allows those seasonings to penetrate the meat better.

Don’t be tempted to keep flipping it. Let it sit and develop that golden crust on one side before turning. And always, always let it rest before serving or slicing.

That resting time lets the juices settle back into the meat instead of running all over your cutting board. It’s the difference between juicy, tender chicken and dry, disappointing chicken.

Making This Dish Look Restaurant Worthy

Presentation isn’t everything, but it does make your meal feel more special. When you’re plating up, think about height and color.

Put your mash down first in a nice mound. Place your chicken breast at a slight angle on top. Arrange your broccoli so the florets are facing outward, showing off those charred bits.

Drizzle your sauce generously but deliberately, maybe in a swoosh across the plate. A final grind of black pepper or a tiny sprinkle of fresh herbs on top makes it look properly chef-level.

The Perfect Weeknight Dinner Solution

What I love most about this recipe is that it feels special enough for when you want to treat yourself, but it’s straightforward enough for a regular Tuesday.

Yes, there are a few components, but they all come together in about an hour, and most of that is hands-off time while your potato cooks.

It’s the kind of meal that makes you feel like you’ve got your life together, even if you’re eating it in your pajamas on the sofa. No judgment here.

Final Thoughts

This creamy leek chicken with cheesy mash is everything a comfort food dinner should be. It’s rich, it’s satisfying, it’s packed with flavor, and it’ll leave you feeling properly fed and happy.

The combination of that golden chicken with the velvety sauce, the indulgent mash, and those charred greens is just perfection on a plate. And knowing you’ve made something this delicious from scratch? That’s a pretty great feeling.

Give it a try, and I promise you’ll be making it on repeat. It’s one of those recipes that quickly becomes a favorite, the kind you turn to when you want something comforting, delicious, and just a little bit special.

Enjoy every single bite. You deserve it.