There’s something magical about a one pan meal that feels both comforting and elevated, and this One Pan Braised Chicken Thighs and Leeks is exactly that.

Golden, crispy chicken thighs simmer slowly in a savory broth until the meat turns fall-off-the-bone tender and the leeks melt into something silky, sweet, and rich with flavor.

Leeks are part of the allium family — the same group as onions, garlic, and shallots — but they have a milder, sweeter flavor that becomes truly irresistible when braised.

In this easy chicken dinner, they soak up all the juices from the seared chicken, Dijon mustard, and herbs, creating a flavorful sauce that’s perfect spooned over rice, pasta, or mashed potatoes.

This cozy, braised chicken recipe is ideal for chilly nights or whenever you want something hearty but effortless. Everything cooks in one pan, so cleanup is easy, and the flavor payoff is incredible.

The result is tender, juicy chicken, buttery leeks, and a deeply savory sauce that tastes like you’ve been cooking all day — but without the work.

Whether you’re making it for a weeknight dinner or a cozy fall weekend meal, this braised chicken and leeks recipe is the kind of simple, nourishing comfort food you’ll crave again and again.

Why you’ll love this recipe!

Made in one pan!
Rich, cozy flavor
Effortless, yet elegant
Versatile serving options
Nourishing
So comforting!

What ingredients do I need?

Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for braising. They stay juicy and flavorful, and the skin adds richness as it crisps before simmering.
Leeks: A milder, sweeter member of the allium family (like onions and garlic). When cooked, they become silky, buttery, and subtly sweet — the perfect match for tender chicken.
Garlic: Fresh garlic deepens the savory flavor and adds aromatic warmth that brings balance to the dish.
Dijon Mustard: Adds gentle tang and depth, blending beautifully into the broth for a rich, complex pan sauce.
Chicken Bone Broth: The base of the braise — full of flavor and body, it creates a silky, savory sauce as it reduces.
Fresh Thyme & Rosemary: Earthy, fragrant herbs that make the dish cozy and aromatic, adding that slow-cooked flavor without extra effort.

What Do I Serve With This?

Great question! This one pan braised chicken is incredibly versatile — the rich, savory sauce pairs well with almost anything that soaks up flavor. Some suggestions:

Creamy mashed potatoes: The ultimate comfort pairing. The sauce melts right in.
Buttered noodles or pasta: Simple egg noodles or pappardelle catch every bit of that silky leek sauce.
Rice or grains: Fluffy basmati rice, farro, or quinoa make it a hearty, balanced meal.
Roasted vegetables: Try carrots, parsnips, or Brussels sprouts for a little sweetness to complement the savory chicken.
Crusty bread: Perfect for sopping up every last drop of the sauce.

Recipe Variations

Creamy Braised Chicken and Leeks: Stir in ¼ to ½ cup of heavy cream or crème fraîche at the end of cooking for a luxurious, velvety sauce.
White Wine Braised Chicken: Replace ½ cup of the broth with dry white wine for a bright, aromatic flavor that balances the richness.
Braised Chicken with Mushrooms: Add 1–2 cups of sliced cremini or wild mushrooms along with the leeks for extra umami depth.
Lemon Herb Chicken and Leeks: Squeeze in the juice of half a lemon before serving and add a sprinkle of fresh parsley for a lighter, fresher version.
Braised Chicken with Potatoes: Nestle small halved baby potatoes right into the pan before braising — they’ll soak up the broth and make it a full one-pan meal.
Spicy Dijon Twist: Add a pinch of red pepper flakes or a teaspoon of grainy mustard for a subtle kick and a little texture in the sauce.
Boneless Option: Use boneless, skinless chicken thighs if preferred — just reduce the braising time slightly (around 25–30 minutes) since they cook faster.

Pro Tips For the Best Braised Chicken Thighs

To make sure your chicken turns out perfectly tender with a rich, flavorful sauce:

Sear first: Take the time to brown the chicken skin well before adding the broth — it adds layers of flavor.
Clean your leeks thoroughly: Leeks can trap dirt between layers. Slice and rinse them in cold water before cooking.
Don’t rush the braise: Gentle simmering keeps the chicken tender and the leeks silky.
Use good-quality broth: Since it reduces into the sauce, it’s worth using a flavorful chicken bone broth.
Let it rest: Allow the dish to sit for a few minutes before serving — the sauce thickens slightly and flavors deepen.

Leftovers and Storage

Let the chicken and leeks cool completely, then store in an airtight container for up to 4 days.
To reheat, warm gently on the stovetop over low heat or in the microwave with a splash of broth or water to keep the sauce silky.
You can freeze leftovers for up to 2 months. Thaw overnight in the fridge, then reheat slowly until warmed through.
The flavor actually deepens after a day, so it makes delicious leftovers for an easy, ready-to-go meal later in the week.

But, I Still Have A Few Questions…

Can I use boneless chicken thighs instead of bone-in?
Yes! Boneless chicken thighs work perfectly — just reduce the braising time slightly to about 25–30 minutes, since they cook faster. You’ll still get that tender, flavorful result, just a bit quicker.

Do I need to clean leeks before cooking?
Absolutely. Leeks can hide dirt between their layers. Slice them, or chop them up, the way you want and then let them soak in cold water (give me a few good shakes too) for a few minutes. Then drain in a colander, rinse, and you are ready to use!

Can I make this recipe ahead of time?
Yes, it reheats beautifully. You can make the entire dish a day in advance — the flavors deepen as it sits. Reheat gently on the stovetop.

What can I serve with braised chicken and leeks?
It’s delicious over rice, mashed potatoes, pasta, or grains, but a hunk of crusty bread for soaking up the sauce might be the best choice of all.

Can I add other vegetables?
Definitely! Mushrooms, carrots, or small baby potatoes work well and cook right in the same pan, soaking up all that flavorful broth.

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Let’s engage!

Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂

Nutritional Content Disclaimer

I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.

One Pan Braised Chicken Thighs and Leeks