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Chicken Thighs with Mushroom-Leek Sauce

Rated as 4.75 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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Read all reviews 4
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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 ...

I didn't have the wine and mustard on hand, but this was a very nice dish! Hard to know what to do with leeks. This was also pretty low carb by itself.

So good. The flavours are so mice in this. Made it exactly like the recipe for my daughter and her family and it was such a big hit. This is a keeper.

Excellent! A few minor changes. I do not use sour cream. I substituted 1 cup 2% lactose free milk with 1 tablespoon melted butter added to it. I used a little less chicken broth than the rec...