Tender chicken cutlets swimming in a tasty cream sauce, brimming with sauteed mushrooms, leeks, and herbs, who could ask for a better dish?

This recipe is ideal for special occasions, date nights, dinner parties, or any time you want a meal that feels fancy. It’s not complicated or time-consuming to prepare, and everyone will be impressed when it’s time to eat. Serve Creamy Chicken with Mushrooms and Leeks over hot zucchini noodles, steamed broccoli, or spinach. It’s also excellent on its own, served alongside a fresh salad.

Yield: 8 cutlets

Serves: 4


  •  4 boneless skinless chicken breasts, approximately 2 lb. (907.18g)  
  • 2 tbsp. (28g) extra virgin olive oil
  • 1 tbsp. (14.2g) unsalted butter
  • 8 oz white mushrooms
  • 1 leek
  • 1 clove garlic
  • 2 cups (480g) unsalted chicken stock
  • 1/2 cup (119g) heavy cream
  • 2 oz (56.7g) cream cheese, softened
  • 1/2 tsp. (0.5g) dried thyme
  • 1 tsp. (6g) salt
  • 1/4 tsp. (0.58g) ground black pepper
  • 2 tbsp. (7.6g) fresh parsley, chopped


  1. Start by preparing your vegetables. Get the mushrooms and wipe them with a damp cloth or wash them one at a time under running water and dry them. Slice the clean, dry mushrooms into thin slices on a cutting board. Place them into a bowl and set them aside for now.
  2. To prepare the leek, run it underwater to remove any outer sand or mud from its surface. Place it onto the cutting board, and using a sharp knife, cut off the dark green leaves and the roots.
  3. Use your knife to carefully slice the leek through from the greener end towards the root. Do not cut the leek entirely in half, though. Stop cutting three-quarters of the way to the end, leaving the end intact. Turn the leek over so the cut sides are not on top, and cut it again as before. You should now have an intact leak on the root side, with the top three-quarters of it cut into four equal strips or quarters that you can spread apart to open. 
  4. Hold the leek under cold running water and use your fingers to spread the layers open to wash out any sand or grit. Lay it onto a cutting board and chop it by cutting across the segments with your knife. Place the chopped leeks into a bowl and set them aside for now.
  5. Rinse and chop the parsley and set it on the side with your vegetables.
  6. Peel and mince the garlic. Set it on the side as well.
  7. Now it’s time to split the chicken breasts. To do this, lay one chicken breast flat onto your cutting board. Place one hand on top of the chicken and, using a sharp knife, carefully slice the chicken from the middle of its thick side across until the blade is halfway through the meat. Then turn the breast onto its uncut side and cut the rest of the way through to make two equal cutlets.
  8. Place your cutlets onto a plate and repeat with the remaining three chicken breasts.
  9. Placing one chicken cutlet at a time onto the cutting board, lay a piece of plastic wrap over the top of it, and flatten it down into a thinner cutlet by pounding over its surface with the flat end of a meat mallet. Repeat this process until you have flattened each piece of chicken. 
  10. Place the olive oil into a skillet and heat the oil over medium-high heat.
  11. Carefully add three cutlets to the pan and cook them covered for 2-3 minutes on each side or until they are cooked through and no longer pink inside.
  12. Remove the cooked chicken to a clean plate and repeat step 10 until you have cooked all the cutlets and put them all onto the plate.
  13. Add the butter, mushrooms, and garlic to the pan. Cook, stirring, until the mushrooms become golden brown.
  14. Add the chopped leeks to the pan and cook them with the mushrooms and garlic until they release their liquid and become fragrant.
  15. Add the chicken stock to the pan, stirring to deglaze the bottom of the skillet. 
  16. Add the salt, pepper, thyme, cream, and cream cheese to the skillet. Stir until the cream cheese has melted and the sauce is smooth and creamy.
  17. Add the chicken back into the pan, stir to coat each piece, and top with the parsley. Place the lid back on the pan and cook until heated through.
  18. Serve immediately.

Nutritional Information Per Serving:

Calories 510 * Total Fat 28g * Total Carbs 6g * Protein 59g

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