Chicken Thighs with Leeks in Creamy Yogurt Sauce
This Creamy Chicken with Leeks Skillet is comfort food done right, rich, flavorful, and surprisingly light.
Tender chicken thighs, slowly caramelized leeks, and a tangy yogurt sauce with Dijon, dill, and lemon. Toasted caraway seeds and fresh ginger add warmth and depth, while a pinch of nutmeg brings everything together. Fresh spinach wilts in at the end for color.
It’s a one-pan dinner that’s ready in under an hour and tastes way more impressive than the effort it takes. Serve it over egg noodles, mashed potatoes, or with crusty bread to soak up every bit of that sauce.
Looking for more recipes like this?
How is this recipe different?
- I used boneless chicken thighs
- I added ginger, nutmeg, and caraway seeds
- I used plain yogurt
Key Ingredients and Substitutions
Chicken Thighs – juicy, flavorful, and forgiving, chicken thighs are ideal for this skillet. They stay tender during simmering and absorb the sauce beautifully. Chicken breasts can be used, but slice them in half lengthwise and reduce the simmering time to prevent drying out. Bone-in, skin-on chicken thighs work too; just allow extra cooking time and make sure the sauce simmers gently.
Leeks bring mild sweetness and a silky texture that sets the foundation for the entire dish. When cooked slowly in butter, they become soft, almost jammy, and deeply aromatic. Yellow onions or shallots can work in a pinch, but the flavor will be sharper and less delicate. Be sure to wash leeks thoroughly, as grit likes to hide between the layers.
Greek Yogurt – Full-fat Greek yogurt makes a creamy, tangy sauce without heavy cream. It keeps the dish rich yet balanced, especially when paired with lemon and dill. Use only full-fat yogurt; low-fat versions are more likely to curdle. Crème fraîche or sour cream can replace part or all of the yogurt for a milder tang. Always bring the yogurt to room temperature and temper it before adding it to the skillet.
Caraway Seeds – toasted and finely ground add subtle warmth and a slightly sweet note. Use sparingly. Ground fennel seed can be used as a substitute, though it’s slightly sweeter. Skip it entirely if you’re unsure.
Nutmeg – freshly grated nutmeg adds warmth and depth to the creamy sauce without tasting like a distinct spice. Mace is a great alternative. Pre-ground nutmeg works, but use even less.
Dijon Mustard – adds gentle acidity and complexity, helping to balance the richness of the yogurt-based sauce. Whole-grain mustard offers a more rustic texture. Avoid yellow mustard; it’s too sharp and vinegary for this dish.
Fresh Ginger – used sparingly, it adds a little warmth. Use a microplane and keep the amount small. White pepper or a pinch of ground mace can be used instead.
Other ingredients: kosher salt, black pepper, sweet smoked paprika, garlic powder, butter, caraway seeds, whole garlic cloves, white wine, chicken stock, fresh thyme, bay leaf, sour cream, dill, lemon zest, nutmeg, spinach, flour, olive oil
Equipment you will need
- Large saucepan, skillet, or enameled cast iron casserole (3–4 quart)
- Sharp chef’s knife
- Cutting board
- Small skillet or saucepan
- Meat thermometer
- Mixing bowls
- Whisk
- Wooden spoon or silicone spatula
- Microplane or fine grater
- Tongs
- Slotted spoon
- Paper towels
Top Tips
Wash the leeks thoroughly – they love hiding grit between their layers. Slice first, then soak and swish in cold water before draining well.
Toast and grind the caraway – a quick toast wakes up the spice, and fine grinding keeps the flavor subtle and balanced.
Go easy on the ginger – fresh ginger is powerful. A little adds warmth; too much steals the spotlight.
Temper the yogurt before adding it. Always whisk some hot sauce into the yogurt mixture first to prevent curdling and keep the sauce silky.
Keep the heat low when finishing the sauce. Once the yogurt goes in, gentle heat is key. No boiling.
Add the spinach at the very end. It only takes a minute to wilt, yet it retains its color and freshness.
How to make it
- Trim off the dark green tops and root ends of the leeks, keeping only the white and light green parts. Slice them into rounds or half-moons. Slice some into very thin slices to fry them later and use as a garnish
- Place the sliced leeks in a large bowl of cold water and gently swish to release any grit. Let them sit for a minute so the dirt sinks to the bottom, then lift the leeks out (don’t pour!) and drain well.
- Pat dry lightly before cooking.
- Tip: Reserve ½ -¾ cup of the clean leek rings now if you’re making the crispy leek topping.
- Pat the chicken thighs dry and season both sides with salt, pepper, smoked paprika, and garlic powder.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of butter.
- Sear the chicken in a single layer until golden on both sides, about 4–5 minutes per side.
- Transfer chicken to a plate (it does not need to be cooked through yet).
- Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, until soft and silky, 6–8 minutes.
- Stir in the ground caraway seeds, garlic, and grated ginger. Cook for 30–60 seconds, just until fragrant.
- Pour in the white wine, scraping up any browned bits from the pan.
- Simmer until reduced by about half, 2–3 minutes.
- Add chicken stock, Dijon mustard, thyme sprigs, and bay leaf. Stir to combine.
- Return the chicken and any juices to the skillet.
- Bring to a gentle simmer, cover, and cook until the chicken is tender and cooked through, 10–12 minutes.
- Heat about ½ inch oil in a small pan over medium heat.
- Fry leeks in batches until golden and crisp, 1–2 minutes. Watch closely, as they can burn very fast.
- Drain on paper towels and season lightly with salt (and a pinch of smoked paprika if using).
- In a small bowl, whisk together Greek yogurt, sour cream, dill, lemon juice, zest, and nutmeg.
- Slowly whisk in ½ cup of hot sauce from the skillet to temper the mixture.
- Lower the heat to medium-low. Remove the bay leaf.
- Stir the tempered yogurt mixture into the skillet until fully incorporated.
- Add the spinach and gently fold until just wilted, 1–2 minutes.
- Season with salt and pepper to taste.
- Remove from heat and let rest 2–3 minutes.
- Finish with crispy fried leeks and extra fresh dill if you’re feeling fancy.
- Serve warm with crusty bread, potatoes, or spaetzle — and prepare for compliments.
Best ways to enjoy Chicken with Leeks
With crusty bread or sourdough
Over mashed potatoes
With crispy smashed potatoes
Served with buttered egg noodles
Alongside roasted vegetables
With a simple green salad
Finished with extra crispy leeks and fresh herbs
You may also like:
Storage instructions, reheating
Storage
- Let leftovers cool completely before storing.
- Transfer to an airtight container and refrigerate for up to 3 days.
- Because the sauce is yogurt-based, this dish is best enjoyed sooner rather than later.
Reheating
- Reheat gently in a skillet over low heat, stirring occasionally.
- Add a splash of chicken broth or water to loosen the sauce if needed.
- Avoid boiling; high heat can cause the yogurt sauce to separate.
Microwave option:
- Reheat in short intervals (30–45 seconds), stirring between each round.
- Stop as soon as it’s warmed through.
Make-Ahead Notes
- This dish can be made a few hours ahead and gently reheated before serving.
- For best texture, add the spinach and crispy leek topping just before serving.
Freezing
- Freezing is not recommended. Yogurt-based sauces tend to separate once thawed, affecting both texture and appearance.
Chicken Thighs with Leeks in Creamy Yogurt Sauce
Equipment
- large saucepan skillet or enameled cast iron casserole (3–4 quart)
- Sharp chef’s knife
- cutting board
- Small skillet or saucepan
- meat thermometer
- mixing bowls
- whisk
- Wooden spoon or silicone spatula
- Microplane or fine grater
- tongs
- slotted spoon
- paper towels
Ingredients
For the Chicken
- 1½ lbs boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon sweet smoked paprika
- ¼ teaspoon garlic powder
The Skillet
- 2 tbsp butter divided
- 3 large leeks white and light green parts only, thinly sliced and well washed
- ½ teaspoon caraway seeds toasted and finely ground
- 4 cloves garlic minced
- ½ teaspoon fresh ginger finely grated
- ½ cup dry white wine
- 1½ cups low-sodium chicken stock boiullion cubes
- 1 tbsp Dijon mustard
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
The Creamy Finish
- ¾ cup Greek yogurt room temperature
- 2 tbsp sour cream room temperature
- ¼ cup fresh dill finely chopped
- 1 tbsp fresh lemon juice
- 1 teaspoon lemon zest
- ⅛ teaspoon freshly grated nutmeg
- Salt and black pepper to taste
The Greens
- 3 cups baby spinach
- ¾ cup leeks very thinly sliced
- 2 tablespoons all-purpose flour or cornstarch
- neutral oil for shallow frying
- Pinch salt
Instructions
- Trim off the dark green tops and root ends of the leeks, keeping only the white and light green parts. Slice them into rounds or half-moons. Slice some into very thin slices to fry them later and use as a garnish
- Place the 3 large leeks (sliced) in a large bowl of cold water and gently swish to release any grit. Let them sit for a minute so the dirt sinks to the bottom, then lift the leeks out (don’t pour!) and drain well.
- Pat dry lightly before cooking.
- Tip: Reserve ½ -¾ cup of the clean leek rings now if you’re making the crispy leek topping.
- Pat the1½ lbs boneless skinless chicken thighs dry and season both sides with 1 teaspoon kosher salt ½ teaspoon black pepper, 1 teaspoon sweet smoked paprika, and ¼ teaspoon garlic powder.
- Heat a large skillet over medium-high heat. Add 2 tbsp butter.
- Sear the chicken in a single layer until golden on both sides, about 4–5 minutes per side.
- Transfer chicken to a plate (it does not need to be cooked through yet).
- Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, until soft and silky, 6–8 minutes.
- Stir in the ground ½ teaspoon caraway seeds, 4 cloves garlic, and ½ teaspoon fresh ginger. Cook for 30–60 seconds, just until fragrant.
- Pour in the ½ cup dry white wine, scraping up any browned bits from the pan.
- Simmer until reduced by about half, 2–3 minutes.
- Add 1½ cups low-sodium chicken stock, 1 tbsp Dijon mustard, 2 teaspoons fresh thyme leaves, and 1 bay leaf. Stir to combine.
- Return the chicken and any juices to the skillet.
- Bring to a gentle simmer, cover, and cook until the chicken is tender and cooked through, 10–12 minutes.
- Heat about ½inch of neutral oil in a small pan over medium heat. Toss the thinly sliced leeks with 2 tablespoons all-purpose flour .
- Fry ¾ cup leeks in batches until golden and crisp, 1–2 minutes. Watch closely, as they can burn very fast.
- Drain on paper towels and season lightly with Pinch salt (and a pinch of smoked paprika if using).
- In a small bowl, whisk together ¾ cup Greek yogurt, 2 tbsp sour cream, ¼ cup fresh dill, 1 tbsp fresh lemon juice, 1 teaspoon lemon zest, and ⅛ teaspoon freshly grated nutmeg.
- Slowly whisk in ½ cup of hot sauce from the skillet to temper the mixture.
- Lower the heat to medium-low. Remove the bay leaf.
- Stir the tempered yogurt mixture into the skillet until fully incorporated.
- Add the3 cups baby spinach and gently fold until just wilted, 1–2 minutes.
- Season withSalt and black pepper to taste.
- Remove from heat and let rest 2–3 minutes.
- Finish with crispy fried leeks and extra fresh dill if you’re feeling fancy.
- Serve warm with crusty bread, potatoes, or spaetzle — and prepare for compliments.
Notes
Nutrition
Did you make this recipe?
Tag me @sylwiavaclavekphotography or tag me using #myomnikitchen so I can see your creations! You can also leave a comment below!
Conclusion
This Creamy Chicken and Leeks skillet is comfort food you should have in your weekly rotation.
Balanced spices and tangy yogurt sauce create layers of flavor that feel comforting without being heavy. Crispy leeks add that final touch that makes the dish memorable. It’s a one-pan dinner that’s ready in under an hour.
FAQ
Can I use boneless chicken breasts instead of thighs?
Yes. Slice the breasts in half lengthwise so they cook evenly, and reduce the simmering time slightly to keep them from drying out.
Will the yogurt sauce curdle?
It won’t if you temper it properly. Make sure the yogurt is at room temperature, whisk in some hot sauce from the skillet before adding it back, and keep the heat low once it’s in.
What can I use instead of Greek yogurt?
Crème fraîche or full-fat sour cream both work well. Avoid low-fat dairy, as it’s more likely to separate.
Is the ginger noticeable?
No, it’s used sparingly and adds warmth rather than a distinct ginger flavor. If you’re sensitive to ginger, you can reduce it or leave it out.
Can I skip the caraway?
Absolutely. The dish will still be delicious without it, though the caraway adds a subtle, old-world depth that pairs beautifully with leeks.
