STREAMING NOW: Tia Mowry At Home

Too Easy Chicken With Leeks

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Rachael Ray's 30 Minute Meals 2”

Ingredients Nutrition


  1. Trim leeks of tough green ends and roots. Split them lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a colander.
  2. Run under cold water, separating the layers of each slice to free the grains of sand. Drain leeks very well and place within arm's reach of the stovetop.
  3. Heat a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper.
  4. Add olive oil to coat skillet, then add chicken breasts and brown 3 to 4 minutes on each side, then transfer to a plate. Cover with foil to keep warm.
  5. Add a little more oil to the pan, then add leeks and saute 5 minutes, until they become soft.
  6. Add 1 cup wine to the pan and nest chicken breasts down into leeks. Reduce heat to simmer for another 5 to 7 minutes.
  7. To serve, remove chicken from pan and slice on an angle.
  8. Fan and arrange sliced chicken breasts over a bed of sauteed leeks on each dinner plate or warm serving platter.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a