Braised Chicken With Honey-Lemon Leeks

While roaming around B&N cookbook aisle I spotted a Cooking Light magazine called “The Weeknight Chicken cookbook”.  I was really excited to see this because I make chicken dishes probably 3-4 times a week and I am always looking out for new recipes. I made many dishes from this cookbook already and this one below is one of them. It is really simple, healthy and delicious.

Braised Chicken With Honey-Lemon Leeks

4 tablespoons olive oil (or grape seed oil)

4 chicken breasts cut in half (or 8 bone in skinless chicken thighs)

1 teaspoon of sea salt (or to taste)

1/2 teaspoon freshly ground black pepper

1 tablespoon grated lemon rind

4 cups thinly sliced leeks (about 3 large)

3 tablespoons fresh lemon juice

2 teaspoons honey (use raw unprocessed honey)

2 tablespoons chopped fresh parsley or chives

Heat a large skillet over medium heat and add 2 tablespoons of oil. Sprinkle chicken with 1/2 teaspoon salt and pepper and massage with lemon rind. Place chicken in pan and cook 4 minutes on each side or until browned. Once browned on each side, set it aside.


Add remaining 2 tablespoons oil to pan, add leeks and remaining 1/2 teaspoon salt.  Cook until leeks begins to brown, scraping pan to loosen browned bits. Remove pan from heat and stir in lemon juice and honey.

I used my favorite clay pan for baking the dish, but you can use any pan of your choice. If you used a heat proof skillet, you can use that as well. Transfer the chicken to the pan of your choice and distribute the leeks evenly on top of chicken.


Bake at 400° for 20-30 minutes (till chicken is cooked thru). Top with fresh parsley or chives and serve over brown rice, with side of baked sweet potatoes, roasted potatoes or just with a salad.


This chicken dish is tasty even when warmed up so it is a great leftover to enjoy the day after!

Until Next Time,












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