Oven-Roasted Chicken Breast With Mushroom And Leek Gravy

Oven-Roasted Chicken Breast With Mushroom And Leek Gravy


This delicious recipe is a fun alternative to a traditional Thanksgiving turkey meal, or a satisfying choice anytime of year. The chicken pairs perfectly with a nourishing gravy made with mushrooms, sautéed leeks, and fragrant herbs. Mushrooms have been shown to boost vitamin D levels and heighten immunity, making them a perfect food to enjoy during cooler weather when colds and flus become more frequent.

serves 2
prep time: 10 minutes
cooking time: 30 minutes

What You’ll Need:

1 baking dish

1 large skillet

1 blender


For the chicken:

2 free-range chicken breasts (skin on and bone in)

2 tablespoons olive oil

1 tablespoon sea salt

½ teaspoon freshly cracked black pepper

½ teaspoon ground fennel seed

For the gravy:

2 tablespoons olive oil

1 large leek, greens removed, white section sliced in half (about 2 cups)

1/2 pound crimini mushrooms, roughly chopped (about 2 cups)

2 garlic cloves, roughly chopped

1 ½ cups chicken stock (or use chicken or vegetable stock you purchase)

2 tablespoons ground kudzu root (arrowroot powder will also work)

squeeze of lemon juice

2 tablespoons freshly chopped parsley

2 teaspoons freshly chopped thyme

sea salt to taste


Make the chicken stock or use your chicken or vegetable stock of choice.

Preheat the oven to 350°F. Place the chicken breasts in a baking dish then drizzle with the olive oil. Season with sea salt, black pepper, and the ground fennel seed. Place the dish into the oven and bake for 20-25 minutes, depending on the thickness.

While the chicken cooks, prepare the gravy. Heat a large skillet over medium-high heat. Add the olive oil and leeks. Stir, then allow to soften, approximately 2-3 minutes. Add in the mushrooms, stir to combine, then continue to cook the ingredients until lightly browned. Stir in the garlic, cook until fragrant, then pour in the stock.

Bring to a simmer and allow the liquid to reduce slowly over medium heat.



Once the chicken is done, remove from the oven and allow to rest. Finish the sauce by dissolving 1 tablespoon ground kudzu root (or arrowroot powder) in 2 tablespoons of water, then adding it to the gravy.

Once the liquid thickens, pour half into a blender and purée. Pour the purée back into the skillet.

Add a squeeze of lemon, the fresh herbs, and a sprinkle of sea salt.


To serve, slice the chicken against the grain, then cover with the gravy.

Recipe by Frank Giglio
Photography by Jenny Nelson