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Chicken Thighs with Mushroom-Leek Sauce

Rated as 5 out of 5 Stars

"Leeks and white wine add a gourmet touch to this weeknight dish of chicken thighs nestled in a creamy mushroom sauce. Serve over a bulgur-quinoa blend."
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40 m servings 198
Original recipe yields 8 servings (8 chicken thighs)


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  1. Heat oil in a large skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm.
  2. Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper.
  3. Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.

Nutrition Facts

Per Serving: 198 calories; 11.2 7.2 13.8 47 113 Full nutrition

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We really liked this and while substitutions are sometimes okay, you really must use the leeks. They lend a subtle flavor that elevates the dish beautifully while still keeping it simple. Have ...