Dinner

Creamy Chicken Stew with Leeks, Peas, and Parmesan Breadcrumb Topping Recipe

ByNoah Steele November 20, 2025November 20, 2025

Introduction

This creamy chicken stew is a comforting dish perfect for cozy evenings. Tender chicken thighs simmered with soft leeks, peas, and a rich, tangy sauce make for a satisfying meal that’s easy to prepare.

A round black cast iron pan holds six pieces of baked chicken coated with a golden, crispy crust. The chicken pieces are placed on a creamy white sauce mixed with green peas, scattered evenly around and between the chicken. Small green herbs are sprinkled on top of the chicken, adding fresh color contrast. The pan rests on a white cloth on a white marbled surface, with a gold-colored spoon placed next to it. A woman's hand is holding the pan steady on the sides. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 leeks, halved and finely sliced
2 tbsp olive oil, plus extra if needed

1 tbsp butter
8 small chicken thighs

500ml chicken stock
1 tbsp Dijon mustard

75g crème fraîche
200g frozen peas
3 tbsp dried or fresh breadcrumbs

Small bunch of parsley, finely chopped

Instructions

Step 1: Tip the leeks and 2 tablespoons of olive oil into a flameproof casserole dish over low heat. Add the butter and cook gently for 10 minutes, or until the leeks are soft.
Step 2: Place the chicken thighs skin-side down in a large non-stick frying pan over medium heat. Cook until the skin browns, then turn and brown the other side. Add a little olive oil if the chicken starts to stick. Transfer the chicken to the casserole dish with the leeks, leaving any fat behind in the pan.

Step 3: Pour the chicken stock into the casserole dish and bring to a simmer. Season well, cover, and cook on low heat for 30 minutes.
Step 4: Stir in the Dijon mustard, crème fraîche, and frozen peas. Bring the mixture back to a gentle simmer, ensuring there is plenty of sauce.
Step 5: When ready to serve, preheat the grill. Mix the breadcrumbs with the chopped parsley and sprinkle this mixture over the chicken. Grill until the topping is golden and crisp.

Tips & Variations

Use fresh breadcrumbs for a lighter, crunchier topping, or try substituting parsley with thyme or chives for different flavor profiles.
If you prefer, swap chicken thighs for drumsticks or boneless chicken breasts, adjusting cooking time accordingly.
For extra richness, add a splash of white wine to the stew before simmering.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring to restore the creamy sauce. The breadcrumb topping is best crisped again under a grill or in a hot oven before serving.

How to Serve

A round cast iron pan filled with creamy sauce and seven golden brown chicken thighs arranged in a circle, each thigh topped with a crispy, browned breadcrumb layer with green herbs sprinkled on top. The creamy sauce has visible green peas scattered throughout. The pan sits on a white marbled surface with a white cloth underneath, a gold spoon to the left on the cloth, and a woman's hand holding the right side of the pan. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used and added towards the end of cooking to retain their texture and flavor.

Is it necessary to brown the chicken before simmering?

Browning the chicken adds extra flavor and helps seal in juices, but if short on time, you can place raw chicken directly into the casserole. Just ensure it cooks thoroughly during simmering.