Potato, leek and creme fraiche chicken recipe

(80 ratings)

Wholesome, hearty comfort food doesn’t get much better than this creamy crème fraiche chicken bake

Potato leek and creme fraiche chicken with steamed kale
(Image credit: TI Media Limited)
Preparation Time5 mins
Cooking Time1 hours
Total Time1 hours 5 mins
Nutrition Per PortionRDA
Calories582 Kcal29%
Fat34 g49%
Saturated Fat16 g80%
Carbohydrates22 g8%

Wholesome, hearty comfort food doesn’t get much better than this creamy creme fraiche chicken bake

Wholegrain mustard delivers a tasty punch of flavour in our potato, leek and creme fraiche chicken bake. This comforting dinner is under 600 cals and very easy to prepare. Roasting the potatoes for the first 20mins helps them to develop a crisp skin and ensures they will be perfectly soft by the time the chicken is cooked through.

We have served the dish with steamed kale but broccoli, green beans, and even peas are all great options. You might want some crusty fresh bread on hand too to mop up the creamy sauce. Why not give Paul Hollywood’s cob loaf recipe a go?


  • 3tbsp olive oil
  • 2tbsp wholegrain mustard
  • 350g new potatoes, big ones halved
  • 4 skin on chicken breasts
  • 2 large leeks
  • 1tbsp plain four
  • 200g crème fraiche
  • 50ml chicken stock
  • 2tbsp fresh chopped parsley
  • steamed greens, to serve (we used kale)




  1. Preheat oven to 200C/Gas 6. Heat 2tbsp oil and the wholegrain mustard in an oven-proof dish. Once hot toss and the potatoes and toss to coat. Cook for 20mins.
  2. Meanwhile, heat the remaining oil in a frying pan and cook the chicken for 5 minutes on each side until golden. Remove from the pan and set aside.
  3. Fry the leeks until soft.
  4. Add 1tbsp plain flour, pour in the stock then mix in the crème fraiche.
  5. Pour the mixture into the dish with the potatoes and mix. Place the chicken breasts, skin-side up and cook for 20mins or until completely cooked through.
  6. Garnish with the chopped parsley and serve with steamed greens, if liked – we used kale.
Top Tip for making Potato, leek and creme fraiche chicken

Swap the chicken breast for thighs if you prefer.

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.