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Chicken, creamed leeks and crushed potatoes | Quarantine Homemade Left Over Cupboard Store Item Recipes | Elle Blonde Luxury Lifestyle Destination Blog

Herbed Chicken with Creamy Leeks and Crushed Potatoes

A low calorie and easy to make twist on the classic chicken in a white wine sauce for if you're looking for a tasty rich chicken dish with fewer calories

Course Main Course
Cuisine British
Keyword Chicken
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 servings
Calories 502 kcal


  • 2 Chicken Breasts
  • 200 g New Potatoes
  • 1 Leek
  • 100 g Spinach
  • 1 tbsp Cream Cheese
  • 1 tsp Dried Coriander
  • 1 tsp Dried Basil
  • 1 tsp Dried Parsley
  • 1 tsp Chilli Flakes
  • 1 tsp Garlic Powder
  • 1 tsp Olive Oil
  • 1 tbsp Butter


  1. Place your chicken breasts on tin foil and season with coriander, basil, parsley, chilli flakes and salt and pepper, wrap and place in the over at 180-200 (Gas Mark 4 or 5) for 30 minutes

  2. At the same time put your potatoes, skin on, into a pan of boiling water and let boil for the same amount of time

  3. 20 minutes after putting both your chicken and potatoes on, add oil to a pan and add your chopped leeks and garlic powder, let soften for 3-5 minutes. Add your spinach and let sweat, once a little bit of the water from the spinach has evaporated stir in your cream cheese and let melt into the natural juices of the vegetables. Stir on a low heat

  4. Drain your potatoes but keeping around 20ml of the water, return them to the pan and over a low heat (with a splash of potato water) use a fork to gently crush your potatoes, stir in some butter and season

  5. Remove chicken from oven and serve on a bed of creamy leeks and spinach and then add the potatoes on the side