Tomato Leek Chicken

Elevate your weeknight dinner repertoire with this vibrant and flavorful Tomato Leek Chicken recipe. Juicy, golden-seared chicken thighs are nestled in a rich, savory sauce made with tender leeks, sweet cherry tomatoes, and a fragrant medley of garlic, balsamic vinegar, and fresh thyme. This one-pan meal is not only easy to make but beautifully balanced with vibrant colors and wholesome ingredients. Ready in under an hour, it's ideal for busy nights when you crave something both hearty and nourishing. Serve it over fluffy rice, creamy mashed potatoes, or alongside crusty bread to soak up the aromatic tomato-leek sauce. Perfect for comforting family dinners or elegant entertaining, this dish combines simplicity and sophistication in every bite.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 2 large leeks
• 2 cups cherry tomatoes
• 3 cloves garlic cloves
• 1 cup chicken broth
• 1 tablespoon balsamic vinegar
• 4 sprigs fresh thyme
• 2 tablespoons parsley (optional, for garnish)

Directions

Step 1

Clean the leeks thoroughly by cutting off the dark green tops and root ends, then slicing them in half lengthwise and rinsing under water to remove any grit. Slice the cleaned leeks into 1/4-inch rounds.

Step 2

Slice the cherry tomatoes in half and mince the garlic cloves.

Step 3

Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and sear for 3-4 minutes per side, until golden brown. Remove the chicken and set aside.

Step 5

Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the leeks and cook for about 5 minutes, stirring occasionally, until softened.

Step 6

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 7

Add the cherry tomatoes and season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 5 minutes, allowing the tomatoes to soften and release their juices.

Step 8

Pour in the chicken broth and balsamic vinegar, stirring to combine. Add the fresh thyme sprigs.

Step 9

Nestle the chicken thighs back into the skillet, making sure they are partially submerged in the sauce.

Step 10

Cover the skillet with a lid and reduce the heat to low. Simmer for 20 minutes, or until the chicken is fully cooked and tender, with an internal temperature of 165°F (74°C).

Step 11

Remove the thyme sprigs and discard.

Step 12

If desired, garnish the dish with chopped fresh parsley before serving.

Step 13

Serve hot with your choice of sides, such as rice, mashed potatoes, or crusty bread to soak up the flavorful sauce.

Nutrition Facts

Serving size	1303.2 grams (1303.2g)

Amount per serving	% Daily Value*
Calories	1376

Total Fat 73.70g	94%
Saturated Fat 16.60g	83%
Polyunsaturated Fat 2.70g
Cholesterol 500mg	167%
Sodium 3354mg	146%
Total Carbohydrate 62.50g	23%
Dietary Fiber 10.00g	36%
Total Sugars 22.60g
Protein 115.30g	231%

Vitamin D 28IU	140%
Calcium 341mg	26%
Iron 14mg	76%
Potassium 2578mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 33.6%

Carbs: 18.2%