Herby Chicken with Braised Celery and Leeks

“He died for everyone so that those who receive his new life will no longer live for themselves. Instead, they will live for Christ, who died and was raised for them.”

-2 Corinthians 5:15 NLT

This dish came alive when I had two ingredients that will live in your refrigerator forever if they could: celery and leeks. We all have a small gripe toward how they package celery at the grocery store, like who needs that much! While leeks aren’t as common to use in cooking as celery, it’s still a lot to use up and recipes usually don’t call for the entire vegetable.

This Herby Chicken with Braised Celery and Leeks is the perfect way to utilize leftover produce in a simple yet deeply flavorful dish. I hope this unlocks how you look at these vegetables and realize they can be (and should be) used instead of thrown out. Start off with tender chicken thighs that are seared until golden, then gently braise the sweet leeks and celery. Everything becomes soft, savory, and infused with rich, aromatic flavor in one skillet.

The slow braise softens the celery’s sharpness and brings out its natural sweetness, while the leeks add a delicate, onion-like depth. This dish is cozy and comforting that feels both rustic and refined. It’s perfect for a quiet weeknight or an elegant, home-cooked dinner!

Lauren Eliza Eats

Herby Chicken with Braised Celery and Leeks

Tender braised chicken with sweet leeks and celery cooked until soft and flavorful. A comforting, rustic dinner made with simple, wholesome ingredients.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 4 chicken thighs boneless and skinless
• 1 tsp salt
• ½ tsp black pepper
• 2 Tbsp olive oil divided
• 1 Tbsp Butter
• 6 stalks celery small diced
• 1 large leek small diced (white and light green parts only)
• 3 cloves garlic minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• Optional: Fresh herbs (like thyme, oregano, sage, or tarragon)
• ½ tsp smoked paprika
• 1 cup chicken or vegetable broth
• ¼ cup heavy cream or half and half
• ½ cup chopped parsley

Method

 

1. Clean your chicken thighs and pat them dry with paper towels. Season with salt, pepper, dried thyme, and dried oregano on both sides.
2. In a large skillet, heat 1 Tbsp olive oil over medium heat.
3. Add chicken thighs and cook until golden brown on each side (about 4-5 minutes). It doesn't need to be fully cooked through just seared and golden.
4. Remove chicken from pan and set aside.
5. Lower the heat on your skillet to medium-low and add the remaining olive oil and butter.
6. Add the diced celery and leeks, and cook for 6-8 minutes stirring often. Vegetables should be soft and fragrant.
7. Add in minced garlic, smoked paprika, and any fresh herbs, cook until aromatic (less and 1 minute).
8. Pour in the broth scraping up any brown bits from the bottom of the pan.
9. Return the chicken to the skillet and spoon some of the liquids over top.
10. Reduce heat to low, cover and simmer for another 20 minutes. The chicken should be fully cooked and tender.
11. Stir in the cream. Let cook on low for another 2-3 minutes and finish with chopped parsley.
12. Spoon the braised celery and leeks over the chicken and garnish with chopped parsley.