Delicious fresh homemade alfredo gets tossed with broccoli, leeks, mushrooms and chicken. This luscious meal is quick enough for weeknight dinners or lazy weekends. If you have time, for a more luscious sauce and fall off the bone tender goodness, slow cook it in your oven or your slow cooker! So delicious cooked either way! A flavorful comfort food that will sure become a favorite!
Isn’t it great when you don’t have to spend tons of time in the kitchen cooking delicious meals? I think so. It’s even more exciting when you use an ingredient for the first time or just a couple of times. That’s how I felt when I made this chicken with leeks, mushrooms, and broccoli alfredo.
You see, I’ve only used leeks a couple times and I am really loving them! They bring out great unique flavors in this dish. My family wanted thirds.
For people that aren’t sure what leeks are. Leeks are related to garlic, onions, scallions and shallots. Leeks resemble scallions, a plant related to the onion, with flat overlapping leaves forming an elongated cylindrical bulb that together with the leaf bases are eaten as a vegetable.
I don’t make alfredo chicken meals often, although they are so good, they’re also rich, which means a lot of calories! There’s the heavy cream, the butter, and cheese and more cheese and more butter, you get it….but, we can treat ourselves every now and then, right? You definitely want to treat yourself with this recipe!
You can even use chicken breast if you prefer, or do a combination of both if you have picky chicken type people in your household. In the past, I was picky about chicken. I didn’t really like chicken breasts but loved chicken thighs. Now, I love both types of chicken, however, in this recipe, I actually REALLY love it with chicken thighs.
For those who don’t have a slow cooker, there’s good news, you can still slow cook this entire meal in your oven on 250 for two hours. My chicken breast came out so tender and juicy and thighs were amazing as well! You probably should brine your chicken breast first. There’s no need to season with salt after you brine your chicken breast for this recipe. If you aren’t sure how to brine your chicken breast, you can check out Ali from Gimme Some Oven. Ali, has a great post about how to get your chicken breast tasting oh so good!
The sauce in this chicken with leeks, mushrooms, and broccoli Alfredo is so rich and decadent! Ugh, so GOOD! You can choose what you want to do with this meal. I prefer to cook my chicken breast slow but I liked my thighs cooked either way.
This recipe is so easy. First, preheat the oven to 450. Then make sure you prep your veggies. Cut and slice your leeks and broccoli. Get your mushrooms out. Season the chicken,then oil your pan. Cook the chicken over medium-high heat for about 3 minutes on each side.
While the chicken is cooking you want to start cooking the leeks and broccoli together on medium for about 3-5 minutes (make sure to add a teaspoon of oil, I used grapeseed oil). Remove the chicken and set it to the side then add the mushrooms and butter to the same pan you cooked the chicken in.
Cook the mushrooms for about 3 minutes then add the heavy whipping cream and more butter and let it come to a boil then simmer. Add the leeks and broccoli to the pan with the mushrooms and heavy whipping cream.
Season the sauce and veggies. Once you get the taste you like, add the chicken back to the pan. Add some of the mushrooms on top of the chicken. If you like to have some crispiness to your chicken don’t cover the top of it completely in the sauce. Place the chicken into the oven for about 30-35 minutes. For slow cooking, cook the chicken on the stove first but make sure you preheat the oven at 25o because next you will need to place the chicken into the oven to slow cook for about 2 hours.
Whether slow cooked or not, once the chicken is done, for even more lusciousness, I always love to add about a tbs of butter and more pepper and Parmesan cheese on top. (optional) Serve with pasta and enjoy!
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- 6 Chicken Thighs
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp smoked paprika seasoning
- 1/4 tsp celery salt seasoning
- 1/4 tsp garlic seasoning
- 2 tbs oil
- 16 oz package of mushrooms
- 1 cleaned leek see notes below
- 2 1/2 cup broccoli florets
- 1 tbs unsalted butter
- 1 1/2 cup heavy whipping cream
- 2 tbs unsalted butter reserve 1 tbs
- 2 tsp salt
- 2/4 cup grated Parmesan cheese
- 1 1/4 pepper reserve 1/4
- small pinch of lemon pepper seasoning optional
- 1 tsp smoked paprika
- 1/4 tsp celery salt
Preheat oven to 450. 250 if slow cooking in the oven. Add all the chicken seasoning to a small bowl. Mix and season chicken.
Add oil to a large pan and set stove to medium high heat. Cook chicken on both sides for 3 minutes.
Remove the chicken and set to side Add butter then mushrooms to the same pan the chicken was cooked in. Cook mushrooms for about 2 minutes then add the broccoli and leek. Cook 2-3 minutes.
Set stove to medium low and add all the sauce ingredients and stir gently. Add the chicken back into the pan with the mushrooms. leeks, broccoli and sauce.
To add a bit of crispiness to the top of the chicken don't cover the top of the chicken with the sauce. Add a couple of mushroom on the top of the chicken. Place chicken into the oven and cook for 30-35 minutes.
For slow cooking in your oven, cook for 2 hours.
Remove pan from oven and add the leftover butter and pepper and stir.(optional)
Serve with pasta.
***How I cut and clean my leeks for this recipe***.
Remove the dark green leaf ends and the root ends. Discard or reserve for soup.
Slice each leek in half from top to bottom. Rinse each layer. Dry, then slice thinly the short way.