Dijon Chicken with Caramelized Leeks

I have never caramelized leeks before and wanted to give it a try.  So, I came up with this chicken recipe where the leeks could really shine.  It was a very easy dish to make on a weeknight and I will definitely be making it again!

Dijon Chicken with Caramelized Leeks


  1. 2 leeks, washed and sliced into thin rounds (excluding the green parts)
  2. one quarter cup gluten free chicken broth
  3. pinch of salt
  4. one halt tbsp. sugar
  5. 3 chicken breast fillets
  6. 1 cup gluten free breadcrumbs
  7. 3 tbsp. Dijon mustard
  8. 3 tbsp. honey mustard
  9. 4 tbsp. diced fresh tarragon
  10. salt and pepper to taste



  1. After washing and slicing the leeks into rounds, put them into a large sauté pan.
  2. Over high heat, sauté the leeks for about 3 minutes, just until they start to wilt.
  3. Add the chicken broth, sugar, and pinch of salt.
  4. Cover and reduce heat to low.  Cook for about 25-30 minutes.
  5. While the leeks are cooking, prepare the chicken.  Evenly distribute the Dijon and honey mustard over both sides of the chicken breasts.  (I spread it with a spoon.)
  6. In a large bowl, combine the gluten free breadcrumbs and fresh tarragon.  Press each side of the chicken breasts into the breadcrumb mixture and then place each breaded chicken breast in a large oven safe sauté pan.
  7. On medium heat, crisp the outside of the chicken, about 3-4 minutes each side.
  8. Then put the entire sauté pan with the chicken in the oven at 375 degrees for about 25-30 minutes, until chicken is cooked through.
  9. Serve chicken hot with caramelized leeks on top.

chicken leeks


Happy Allergy Free Eating!





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