This dish of Stovetop Leeks with Chicken offers a simple, nourishing dish packed with mild, sweet leeks and tender chicken. Cooked in one pan with gentle seasonings, it’s the perfect low histamine meal for both a flavorful and easy to digest weeknight dinner.
If you love one-pot chicken recipes, try my honey butter chicken or chicken curry without garam masala.
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✔️ Why This Recipe is Great
Low Histamine Meal Idea: with just 5 ingredients and some of your favorite low histamine herbs and spices, you can pull together enough food for four low histamine dinners in a row.
Easy Chicken Dish: ready in less than half an hour, this is a great , unique way to prepare a flavorful low histamine chicken dish, with enough leftover for lunch the next day.
Use Up Leeks: whether you grew them, bought them, or were gifted an abundance of leeks, this stovetop leeks with chicken recipe is a great way to use them up in a freezer-friendly recipe.
🧄 Ingredients
Chicken Breasts: the white meat of the chicken, and often the most kid-friendly, these are the base of my and one of my favorite to use in low histamine chicken recipes.
Olive Oil: I used a fresh extra virgin olive oil here, though you could alternately use the same amount of any low histamine oil you like (though something like flax oil might be too strong).
Leeks: this seasonal spring vegetable is a delicious and mild addition to chicken, adding both fiber and nutrients to this rich and creamy low histamine chicken dish.
Garlic Cloves: thinly-sliced garlic adds flavor and a touch of crunchiness to the sauce.
Chicken Broth (optional): you can use any type you prefer or can tolerate, or you can even use water, but whatever you choose it will add more depth of flavor to the final dish. Another option is my homemade vegetable broth from scraps.
Coconut Milk: this adds creaminess, but you can swap it for water or another creamy element, like heavy cream, if you'd like.
Starch (optional): you can use whatever starch you tolerate, like tapioca starch or arrowroot starch, but this optional ingredient just helps to thicken up the sauce without needing to cook it down.
Fresh Parsley, Rosemary & Thyme: these are my herbs of choice to complement this particular dish, but that's mainly because it's what I already have in my pantry & garden. If you have other favorites or other herbs on hand, you can choose any fresh herbs which tickle your taste buds.
See recipe card for exact ingredients and quantities.
🫕 How to Make Leeks with Chicken (Step-by-Step)
Step 1) Season the chicken breasts with salt on both sides.
Step 2) In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through (image 1). Remove the chicken breasts from the skillet and set aside.
Step 3) In the same skillet, add the sliced leeks and minced garlic. Cook for about 5 minutes, stirring occasionally, until the leeks are tender and slightly caramelized (image 2).
Step 4) Pour in the chicken broth and coconut milk (or coconut cream). Stir to combine, scraping up any browned bits from the bottom of the skillet (image 3).
Step 5) If you prefer a thicker sauce, dissolve the starch in one tablespoon of water per teaspoon of starch and add it to the skillet. Stir well to combine.
Step 6) Stir in the fresh thyme and rosemary. Let the sauce simmer for about 5 minutes, allowing the flavors to meld together.
Step 7) Add the cooked chicken breasts back to the skillet, spooning some of the sauce over the top (image 4). Let the chicken simmer in the sauce for an additional 5 minutes. Optionally sprinkle the fresh parsley over the top before serving.
🥕 Variations
- Vegetable Boost: Mix in thinly-sliced zucchini or carrots when you add the leeks, for added color and nutrients.
- Lemon Twist: A squeeze of fresh lemon juice (if tolerated) can brighten up the dish.
- Garlic-Free Alternative: Use an equal amount of green onions or chives instead of garlic for a gentler flavor.
- Spiced Up: Add a pinch of saffron, ginger, or turmeric for warmth and low histamine spice without increasing histamine levels.
- Crunchy Finish: Top with toasted pine nuts or hemp seeds for a bit of texture.
🥘 Storage and Reheating
If you want to freeze your leftovers, consider putting them in single-serve glass containers that are easy to reheat in the toaster oven or the microwave, to save on dishwasher space and reduce plastic usage. Reheat at 300°F (150°C) for about 10 minutes, or at the same temperature for just 5 minutes in the air fryer (inside an oven-safe dish).
👨🏻🍳 Expert Notes & Tips
Serving Suggestions: Serve this dish over rice, mashed potatoes, or with a side of steamed vegetables for a complete meal.
Storage: Store leftovers in an airtight container in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave.
Herb Variations: Feel free to experiment with different herbs, such as tarragon or basil, to change up the flavor profile.
Leek Cleaning Tip: Leeks can be quite sandy. To clean them, slice the leeks and place them in a bowl of cold water. Swish them around to loosen any dirt, then lift them out with a slotted spoon.
❓ What to Serve With Leeks and Chicken
🙋 Frequently Asked Questions
Yes! This dish stores well in the fridge for up to 3 days. Reheat gently on the stovetop to maintain texture and flavor.
Yes, leeks are generally considered low histamine and can be a great alternative to onions for those with histamine intolerance.
Absolutely! Just make sure to thaw and drain them well before cooking to prevent excess moisture.
Boneless, skinless chicken thighs work best for tenderness, but chicken breast is more universally enjoyed and works well if sliced thinly.
If needed, you can substitute leeks with half the amount of green onions or an equal amount of fennel bulbs for a similar mild flavor.
Cook them over medium heat and avoid over-stirring to maintain their structure.
Have you tried this recipe?
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📖 Recipe
Stovetop Leeks With Chicken
Ingredients
- 2 large chicken breasts about 1 lb or 450g
- 2 tablespoons olive oil
- 2 large leeks white and light green parts only, sliced (about 300g)
- 3 cloves garlic minced
- 1 cup chicken broth or water equal to 240ml
- 1 cup coconut milk or coconut cream equal to 240ml
- 1-3 teaspoons tapioca starch or arrowroot powder optional
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
- 2 tablespoons fresh parsley chopped
- Salt to taste
Instructions
- Season the chicken breasts with salt on both sides.
- In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced leeks and minced garlic. Cook for about 5 minutes, stirring occasionally, until the leeks are tender and slightly caramelized.
- Pour in the chicken broth and coconut milk (or coconut cream). Stir to combine, scraping up any browned bits from the bottom of the skillet.
- If you prefer a thicker sauce, dissolve the starch in one tablespoon of water per teaspoon of starch and add it to the skillet. Stir well to combine.
- Stir in the fresh thyme and rosemary. Let the sauce simmer for about 5 minutes, allowing the flavors to meld together.
- Add the cooked chicken breasts back to the skillet, spooning some of the sauce over the top. Let the chicken simmer in the sauce for an additional 5 minutes. Optionally sprinkle the fresh parsley over the top before serving.
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