Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two

"From Fitness Magazine (July 2005), credited to Chef Debra Ponzek."
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:




  • Preheat oven to 400°F.
  • Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
  • Add mushrooms and leeks; stir and cook for 4 minutes or until tender.
  • Remove from heat; sprinkle with half the thyme, salt, and pepper.
  • Cut a small pocket in the top edge of the side of each chicken breast, but don't cut all the way through the breast.
  • Fill pocket with 2-3 tablespoons of the mushroom mixture.
  • Season chicken with the remaining thyme, salt, and pepper.
  • Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.
  • Brown chicken on both sides.
  • Transfer skillet to the oven and roast for 10 minutes or until cooked through.
  • Serve with the remaining mushroom-leek mixture.

Questions & Replies

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  1. Abba Gimel
    Simply said... Excellent!!!! I had a little trouble with the pockets. I solved this by rolling the filling in the breast and securing with un-waxed floss to secure. The taste was worth the effort!
  2. Michelle M.
    Excellent! This was delicious! I see that a poster had difficulty making the pockets. I learned a trick in my Cook's Illustrated Cookbook: put chicken in the freezer for about 15 - 20 minutes. This will make it firm enough to slice horizontally (I do this when I am slicing entire breast horizontally for pan-searing with sauces.). Thank you for the recipe!
  3. Paka1931
    Who would think that so few ingredients would result in such a wonderful flavor! I made this with regular onion as my leeks are frozen and I wanted that "fresh" taste. Also had to use fresh crimini's, no shiitakes left in the fridge. I cut pockes but think I will flatten and roll next time as I wanted more of the mushroom mixture with each bite. Thanks for a great recipe.
    Very good. Mild but well-flavored. Went well with more assertive side dishes. I used larger breasts and worried that they wouldn't get done, but the time was pretty close. I cooked them 5 minutes longer and they turned out perfect. No pink, but still moist. Used dried thyme since I didn't have fresh.
  5. Bergy
    I used regular white mushrooms and dried thyme and the recipe was still very tasty so I award it 5 stars. I served it with garlic mashed potatoes, steamed green beans & carrots - Thanks kburie for a lovely Sunday dinner


  1. Heidi T.
    I added more thyme and a little Cajun seasoning to spice it up a bit. Really good recipe though



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