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Braised Chicken and Leeks
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5 from 1 vote

Braised Chicken and Leeks

Braised leeks are buttery and delicious. Add in some chicken and you’ve got a meal! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP) and paleo diets.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Chicken
Cuisine: American
Servings: 4
Calories: 294kcal
Author: Beth Chen


  • 5 tablespoons Clarified Butter AIP Reintroduction or lard, divided
  • Salt
  • Ground Pepper optional for AIP
  • 1 pound Boneless and Skinless Chicken Thighs
  • 4 Garlic Cloves chopped
  • 3 Leeks cleaned and sliced
  • 1 teaspoon Dried Thyme
  • 1 cup Chicken Broth


  • Melt 3 tablespoons of butter in a sauté pan over medium heat.
  • Sprinkle salt and pepper over the chicken thighs and then add to the sauté pan.
  • Cook for about 2-3 minutes on each side then remove the chicken from the pan and set aside.
  • In the same pan, melt the remaining 2 tablespoons of butter over medium heat.
  • Then add the garlic, leeks and dried thyme to the pan and sauté for about 3-5 minutes or until the leeks are just starting to soften.
  • Slowly add the chicken broth to the pan and bring to a boil.
  • Return the chicken to the pan and nestle the thighs into the leeks and broth.
  • Turn the pan down to low, cover and then let simmer for about 8-10 minutes.
  • Turn off the heat and serve immediately.


Serving: 1serving | Calories: 294kcal | Carbohydrates: 11g | Protein: 15g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 113mg | Sodium: 290mg | Potassium: 346mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1129IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 2mg