This fabulous recipe has a wonderful array of flavours that will delight your guests and save you tons of time in preparation! It’s fast, fun and delicious. What more could you ask for?
4 teaspoons olive oil, divided
2 skinless chicken breasts
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
3 cups thinly sliced leeks (about 2 large)
3 tablespoons fresh lemon juice
2 teaspoons honey
2 tablespoons chopped fresh parsley or chives (optional)
Heat a large skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat.
Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Place chicken in pan; cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm.
Add remaining 2 teaspoons oil to pan; swirl to coat. Add leeks and remaining 1/4 teaspoon salt; cook 15 minutes or until leeks begin to brown, scraping pan to loosen browned bits.
Remove pan from heat; stir in lemon juice and honey. Return chicken to pan. Mound leeks on top of chicken thighs. Cover and cook for another 15 minutes or until a thermometer registers 165°. Top with fresh parsley or chives, if desired.