featured 22019

Skillet Chicken with Leeks and Sun-Dried Tomatoes

Thinly sliced chicken cutlets sautéed with leeks and sun-dried tomatoes in a bright white wine sauce make an unexpectedly elegant weeknight dinner. This dish is bursting with flavor, comes together quickly, and works well whether you’re cooking for a family or meal-prepping for a couple of nights. Ready in about 30 minutes from start to finish, it’s a satisfying combination of savory, sweet, and tangy notes that pairs nicely with rice, pasta, or a simple green salad.

Thin sliced chicken cutlets sauteed in a white wine sauce with leeks and sun-dried tomatoes. Dinner in less than 20 minutes!

Chicken, Leeks, and Sun-Dried Tomatoes

Leeks offer a gentle, sweet onion flavor that caramelizes beautifully and adds depth to sauces without overpowering the dish. When combined with sweet, concentrated sun-dried tomatoes and a splash of white wine, they give this simple chicken recipe a gourmet touch. If you can, choose sun-dried tomatoes that are soft and ready to use; they provide the best texture and flavor. Very dry tomatoes can be rehydrated in warm water for a few minutes before slicing.

This recipe is naturally adaptable. Use rice flour or another gluten-free flour to make it suitable for those avoiding gluten; all-purpose or whole wheat flour also work if you have no dietary restrictions. A light-bodied Sauvignon Blanc or other dry white wine adds a bright acidity that balances the sweet tomatoes and rich pan juices. For a lower-alcohol option, replace the wine with additional low-sodium chicken broth and a splash of white wine vinegar or lemon juice for brightness.

Thin sliced chicken cutlets sauteed in a white wine sauce with leeks and sun-dried tomatoes. Dinner in less than 20 minutes!
Thin sliced chicken cutlets sauteed in a white wine sauce with leeks and sun-dried tomatoes. Dinner in less than 20 minutes!
Thin sliced chicken cutlets sauteed in a white wine sauce with leeks and sun-dried tomatoes. Dinner in less than 20 minutes!

Recipe: Chicken with Leeks and Sun-Dried Tomatoes in White Wine Sauce

Yield: 3 servings | Serving size: 2 cutlets with sauce
Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins

Ingredients

  • 2 to 3 large leeks (about 3/4 cup sliced) — white and light green parts only
  • 6 thin-sliced boneless, skinless chicken breast cutlets (about 1 1/2 lb)
  • 1 teaspoon kosher salt and freshly ground black pepper, to taste
  • 2 teaspoons butter, divided
  • 2 teaspoons olive oil, divided
  • 1/4 cup all-purpose flour* (or rice flour for gluten-free)
  • 1 clove garlic, minced
  • 2 oz ready-to-eat sun-dried tomatoes, not packed in oil, thinly sliced
  • 1/4 cup dry white wine (a light Sauvignon Blanc recommended)
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Trim the leeks: remove the dark green tops and discard any tough outer layers. Cut off the root end and slice each leek in half lengthwise.
  2. Rinse the leeks thoroughly under running water, fanning layers to remove any trapped sand. Pat dry and slice into 1/4-inch pieces. Set aside.
  3. Preheat the oven to 200°F (95°C) to keep the cooked chicken warm. Season both sides of the chicken cutlets with salt and pepper.
  4. Lightly dredge the cutlets in the flour, shaking off any excess. This will help create a light crust and thicken the sauce slightly.
  5. Heat a large skillet over medium heat. Add 1 teaspoon butter and 1 teaspoon olive oil. When the fat is shimmering, add the chicken and cook 3–4 minutes per side, until no longer pink and nicely browned. Transfer the chicken to a baking sheet and keep warm in the oven.
  6. Add the remaining 1 teaspoon butter and 1 teaspoon olive oil to the skillet. Add the minced garlic and cook briefly until fragrant, about 10–20 seconds.
  7. Add the sliced leeks along with a pinch of salt and pepper. Sauté, stirring occasionally, until the leeks are softened and beginning to caramelize, about 5–7 minutes.
  8. Stir in the sun-dried tomatoes, then pour in the white wine and chicken broth. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits; this adds flavor to the sauce.
  9. Simmer for 2–3 minutes, or until the liquid reduces by about half and thickens slightly. Taste and adjust seasoning as needed.
  10. Return the chicken to the skillet or spoon the leek and tomato mixture over the chicken. Sprinkle with chopped parsley and serve immediately.

Tips and Notes

  • *The recipe uses only a small amount of flour for dredging; if measuring for nutrition or dietary needs, note that actual usage may be less than a full 1/4 cup.
  • If your sun-dried tomatoes are very dry, soak them briefly in warm water to soften before slicing. Pat dry before adding to the pan.
  • For a creamier sauce, stir in a tablespoon of light cream or plain Greek yogurt at the end of cooking, off heat, to avoid curdling.
  • To keep the dish lighter, use low-sodium chicken broth and a modest amount of butter and oil. Serve with whole grain pasta, cauliflower rice, or a simple mixed greens salad.

Nutrition (approximate per serving)

Calories: 259 kcal | Protein: 29.8 g | Carbohydrates: 15.6 g | Fat: 7.6 g | Fiber: 2.8 g | Sodium: 504 mg | Sugar: 8 g

This chicken with leeks and sun-dried tomatoes is an excellent weeknight option when you want something quick yet flavorful. The combination of caramelized leeks, bright wine, and concentrated tomato flavor creates a sauce that elevates simple chicken cutlets. If you try this recipe, consider serving it over your favorite grain or alongside roasted vegetables for a balanced plate.