Creamy Chicken and Leek Casserole with Garlic Herb Crust
Discover this delicious and satisfying Keto-friendly French Lunch recipe that will transport you to a fine dining experience with every bite! Featuring tender chicken, earthy leeks, and a rich cream sauce topped with a crunchy garlic herb crust made with almond flour.
Allergens
None
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 large leeks, white and light green parts only
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup almond flour
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Cut leeks in half lengthwise, then rinse well to remove dirt. Slice into 1/2 inch thick rounds. In a large skillet, melt butter over medium heat. Add leeks and cook until tender, about 5 minutes. Add chicken breasts to the skillet and cook until browned on all sides, about 4 minutes. Season with salt and pepper. Pour in heavy cream, bring to a simmer, then reduce heat and let it cook for 10 minutes until slightly thickened. Stir in Parmesan cheese, parsley, and chives. Remove from heat. In a separate bowl, mix almond flour, garlic, and additional salt and pepper. Sprinkle over the chicken and leek mixture. Transfer the mixture to a baking dish, making sure it is oven safe. Bake for 25 30 minutes or until the crust is golden and the chicken is cooked through.
Chef’s Insight
To create an even creamier sauce, add a splash of white wine to the leeks as they cook.
Notes
For best results, use fresh herbs and high-quality Parmesan cheese.