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a serving of chicken with leeks and apples over barley on a black plate

Chicken with Leeks and Apples

The fresh and savory flavors of Chicken with Leeks and Apples create an unforgettable meal. Easy enough for a weeknight dinner yet elegant enough for entertaining.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine American
Servings 4


  • 1 tablespoon Olive oil
  • 1 pound Boneless, skinless chicken breasts or tenders
  • Salt and pepper (to taste)
  • 1 Leek, thinly sliced (white and green parts)
  • 4 Cloves garlic (minced)
  • 1 tablespoon Dry rosemary
  • 1 tablespoon Sugar
  • 1/4 cup Apple cider vinegar
  • 2 Apples (peeled and sliced)
  • 1 cup Chicken stock


  • Heat olive oil in a large skillet. Season chicken with salt and pepper and add to skillet. Cook until both sides are browned, about 3-5 minutes per side. Remove chicken and keep warm.
  • While chicken browns, place the sliced leeks in a bowl of cold water and let sit for a couple of minutes. Agitate the water with your hands or a spoon and then drain in a colander. Rinse well with cold water and shake the colander well to drain off as much of the water as possible.
  • Add leeks, garlic, rosemary and sugar to skillet. Cook until leeks are tender, about 5 minutes. Add cider vinegar and simmer until most of the liquid is absorbed.
  • Return chicken to skillet. Add apples and chicken stock. Bring to a slow boil and cook an additional 10-12 minutes, until liquid is reduced by half and chicken is fully cooked.


  • Try this recipe with turkey breast cutlets to mix things up.
  • Serve over barley, rice, orzo, mashed potatoes or pasta.
  • Make sure that you clean the leeks well before adding them to the skillet.
Keyword Chicken with Leeks and Apples