Leeky Chicken

Makes 2 servings

  1. Sprinkle salt + pepper over chicken cutlets. Dip each in a thin layer of flour so that each is just coated. Set cutlets aside.

  2. Heat 1/2 Tbsp. of the olive oil in a skillet over medium heat. Add leeks and shallots, and sauté, stirring consistently, until soft and translucent. This process will take about 10-12 minutes. Add more oil as needed.

  3. Add garlic to the leeks as well as salt + pepper to taste. Sauté another minute or so until garlic is fragrant.

  4. Pour leek mixture into a bowl, and stir in juice from 1 lemon and the honey.

  5. Add the other half Tbsp. of olive oil into the skillet. Turn the heat up to medium-high, and add chicken cutlets. Cook cutlets for 3-5 minutes on each side until golden brown and just cooked all the way through. Divide the cutlets between serving plates.

  6. Turn heat to low. Add leek mixture back to the skillet along with 1 Tbsp. butter, and mix for about 1 minute just to melt the butter and warm the mixture.

  7. Top cutlets with leek and butter mixture, parmesan cheese and parsley to serve


1 large leek, thinly sliced
2 shallots, thinly sliced
1 Tbsp. olive oil
3 cloves garlic, thinly sliced
Juice of 1 small lemon
1 tsp. honey
1 lb. chicken cutlets (or breasts sliced in half to form cutlets)
1/4 c. flour of choice (white, spelt, almond, etc.)
1 Tbsp. butter or ghee
Salt + pepper
1/4 c. chopped parsley, for serving
1/4 c. grated or shredded parmesan, for serving

Non-stick frying pan

5-10 minute prep
20 minute active cook time

Nut-free, refined sugar free, gluten-free (depending on flour used), paleo option (depending on ingredients used)

Venzi’s Notes

I’m not much of a meat eater — in fact, it’s rare that I cook meat at home. However, one of my favorite chicken dishes to make is chicken piccata — a pan-fried, lemony, buttery chicken cutlet that is absolutely perfect. This “leeky” chicken is my favorite personal variation on a traditional chicken piccata. Leeks are one of my favorite vegetables to cook with, and leeks that have been melted or slow-cooked in a skillet are one of the most flavorful, delicious things I can think to eat. When mixed with garlic, lemon and butter and served over the top of lightly pan-fried chicken cutlets, they are unbelievably delicious. This dish is so quick and easy to make, perfect for a weeknight dinner. Serve the chicken with a light side such as a green salad tossed with a simple vinaigrette or some roasted asparagus!