Pan-Seared Chicken Breast with Pancetta and Creamed Leeks
Butter-fried chicken supremes topped with pancetta and finished in a hot oven, served over silky creamed leeks with fresh thyme and white wine. The leeks are sautéed with onion and garlic, then simmered in cream for a rich, comforting sauce. Quick enough for weeknight dinners yet elegant enough for entertaining.
Ingredients
Instructions
- 1
Preheat oven to 425°F/fan 400°F/gas 7.
- 2
Heat a pan with butter and sauté the diced onion and crushed garlic for 2-3 minutes.
- 3
Stir in the diced leeks and thyme leaves, then add the white wine and heavy cream.
- 4
Bring to a boil, then simmer for 10 minutes.
- 5
Fry the chicken supremes in butter for 3-4 minutes on each side.
- 6
Transfer the chicken to a baking tray and top each with pancetta slices.
- 7
Bake in the oven for 15-20 minutes until cooked through.
- 8
Season the creamed leeks and stir in the fresh parsley.
- 9
Divide the leeks between warmed plates and top with the chicken.
Tips
Chicken supremes are chicken breasts with the wing bone attached, providing extra flavor and structure during cooking. If unavailable, boneless skinless chicken breasts work equally well.
Good to Know
Refrigerate finished dish in an airtight container for up to 2 days. Reheat gently in a low oven to avoid overcooking the chicken.
Prepare the creamed leeks up to 4 hours ahead and refrigerate. Reheat gently before serving. Pan-fry and bake the chicken just before plating.
Divide warm creamed leeks between warmed plates and top each portion with a pancetta-topped chicken breast.
Common Mistakes
Do not overcrowd the pan when frying chicken to avoid steaming instead of browning.
Do not skip the initial sauté of onion and garlic to avoid thin, flavorless leek sauce.
Do not exceed 15-20 minutes oven time to avoid drying out the chicken breasts.