Why You’ll Love This Creamy Chicken and Leek Stew

• One-pot comfort food: Everything comes together in a single Dutch oven or large, heavy-based pan.
• Tender chicken thighs: Bone-in thighs add plenty of flavor while staying juicy during cooking.
• Seasonal ingredients: Sweet, tender leeks are particularly good during the cooler months.
• Rich and creamy: Cream, Dijon mustard, and chicken stock combine to create a deliciously silky sauce.
• Easy to adapt: Add spinach, mushrooms, carrots or other vegetables depending on what you have available.
• Perfect for fall: This is an ideal addition to your collection of easy autumn chicken recipes.

What Are the Best Chicken Thighs to Use?

For this recipe, we recommend using bone-in, skinless or skin-on chicken thighs. They are particularly well suited to stews because they remain juicy during cooking and add plenty of flavor to the sauce.

You can use boneless chicken thighs if that’s what you have available. They will cook a little faster, so start checking their internal temperature earlier.

Chicken breasts can also be used, but they are leaner and can become dry if overcooked. If using chicken breast, keep a close eye on the cooking time and use a meat thermometer to avoid overcooking.

Looking for more chicken dinner inspiration? 

• Baked Chicken Thighs with Spiced Pears
• Spanish Orange Chicken – Sticky Orange Chicken Thighs
• Spanish Vermouth Chicken – Pollo al Vermut
• Creamy Paprika-Infused Chicken Thighs

When Are Leeks in Season?

Leeks are a classic cool-season vegetable and are generally at their best during the autumn, winter and early spring months.

In Spain, the exact season varies depending on the growing region and weather, but you can commonly find good-quality leeks through the cooler months. 

Check out our full guide for October Seasonal Fruit and Veg. 

Look for leeks with firm, straight white and pale-green stems and fresh-looking dark-green leaves. Avoid leeks that feel soft, slimy or unusually dry.

Their mild onion-like flavor makes them particularly useful in soups, stews, and creamy sauces.

What to Serve With Creamy Chicken and Leek Stew

This creamy chicken stew has plenty of sauce, so it’s best served with something that can soak it all up.

Mashed potatoes

Our favorite option is a generous spoonful of creamy mashed potatoes. The sauce and potato combination makes this a seriously comforting autumn dinner.

Crusty bread

A rustic loaf of crusty bread is an easy alternative and is perfect for mopping up the creamy leek sauce.

Roasted vegetables

For a lighter option, serve the chicken and leek stew with roasted carrots, parsnips, broccoli or seasonal squash. We’ve got a great roasted Mediterranean veg recipe to go with this. 

Spanish Potatoes

Of course, Spanish potato sides will go well with this recipe and we have plenty of options when it comes to tasty potato recipes: 

• Spanish Potatoes | Patatas a la Importancia
• Spanish-Style Potato Gratin with Manchego Cheese 🧀
• Poor Man’s Potatoes – (Patatas a lo Pobre) 

Rice

Steamed white rice or brown rice also works well if you want to turn this into a simple, filling weeknight dinner. We’ve got a delish Mediterranean yellow rice recipe, for something extra special. 😋

Green vegetables

Steamed green beans, broccoli, or sautéed greens provide a fresh contrast to the rich, creamy sauce. 

Can I Add Other Vegetables?

Absolutely. This is a very adaptable one-pot recipe.

Mushrooms are particularly good with chicken and leeks, while carrots, peas, broccoli and seasonal squash can also work well. 

If you’re adding firmer vegetables such as carrots, slice them finely, and add them earlier in the cooking process so they have enough time to become tender. More delicate vegetables, such as spinach or peas, can be added toward the end.

Nutrition Facts — Per Serving

*Percent Daily Values are based on a 2,000-calorie diet.

Love this recipe?

Leave us a comment and tell us your favorite Spanish recipe! 

Frequently Asked Questions

Can I use boneless chicken thighs for this chicken and leek stew?

Yes. Boneless, skinless chicken thighs work well in this recipe and cook a little faster than bone-in thighs. Start checking the internal temperature earlier and remove the chicken from the heat once the thickest part reaches 74°C / 165°F.

Can I use chicken breast instead of chicken thighs?

Yes, you can use chicken breast, although chicken thighs are our preferred choice because they stay more tender and juicy in a stew. If using chicken breast, avoid overcooking it and check the internal temperature with a meat thermometer.

Can I use skin-on chicken thighs?

Yes. Skin-on chicken thighs are also excellent for this recipe because browning the skin adds extra flavor, but skinless thighs work just as well, and they’re healthier. If you prefer a lighter sauce, skinless thighs are a particularly good option.

How do you clean leeks for chicken and leek stew?

Leeks can contain soil between their layers, so they should be cleaned carefully. Trim the root and dark-green leaves, slice the leek in half lengthways, then slice it into pieces. Rinse thoroughly under cold running water, separating the layers with your fingers to remove any trapped soil.

What vegetables go well with chicken and leeks?

There are plenty of vegetables that work well in this creamy chicken stew. Mushrooms, carrots, peas, broccoli and seasonal squash are all good options. Add firmer vegetables earlier in the cooking process, while delicate vegetables such as spinach and peas can be added toward the end.

Can I make this creamy chicken and leek stew without spinach?

Absolutely. The spinach is optional and can simply be left out. You can also replace it with another leafy green, such as kale or Swiss chard, although these may need a little longer to cook.

Can I make chicken and leek stew without cream?

Yes. For a lighter version, you can reduce the amount of cream and use a little extra chicken stock. You could also use crème fraîche for a slightly tangier sauce without cream. Keep the sauce at a gentle simmer rather than boiling it vigorously.

How do I thicken creamy chicken and leek stew?

If the sauce is too thin, simmer the stew uncovered for a few extra minutes to allow some of the liquid to evaporate. If it becomes too thick, add a small splash of chicken stock or cream until it reaches your preferred consistency.

Can I make this chicken and leek stew ahead of time?

Yes. This is a good make-ahead chicken dinner. Once cooked, allow the stew to cool and refrigerate it promptly in an airtight container. Reheat gently on the stovetop, adding a splash of chicken stock if the sauce has thickened. Because the sauce contains cream, avoid bringing it to a vigorous boil when reheating.

How long does creamy chicken and leek stew keep in the refrigerator?

Store leftovers in an airtight container in the fridge and use them within 3–4 days. Reheat thoroughly until piping hot throughout, and avoid repeatedly reheating the same portion.

Can I freeze creamy chicken and leek stew?

Yes, although the texture of the creamy sauce may change slightly after freezing and thawing. For the best result, thaw the stew overnight in the refrigerator and reheat it gently. If the sauce separates, stir in a small splash of chicken stock or cream to help bring it back together.

What should I serve with creamy chicken and leek stew?

Mashed potatoes and crusty bread are two of our favorite choices because they are perfect for soaking up the creamy leek sauce. You can also serve the stew with steamed rice, roasted vegetables, boiled or roasted potatoes, or green vegetables such as broccoli and green beans.

Are leeks a seasonal vegetable?

Leeks are a cool-season vegetable and are generally associated with autumn, winter and early spring. Their availability varies by region and growing conditions, but they are particularly well suited to warming soups, stews and other seasonal recipes during the cooler months.

Important Tip For Cooking Chicken ⚠️

Always check the thickest part of the chicken with a meat thermometer and make sure it reaches 74°C / 165°F.