Chicken Breast with Leek and Wine Sauce (Keto)

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Breaded, juicy chicken breast in a creamy white wine sauce! This keto dinner is as festive as it is healthy!

This keto chicken recipe is a keeper! I love chicken meat, but chicken breast often ends up bland and dry after cooking. Not so with this one! The light almond flour breading keeps the meat nice and juicy on the inside, and the creamy leek and white wine sauce gives this dish a peppery flavor that’s hard to resist. Just try to keep yourself from licking your plate!

Chicken breast served with keto leek and wine sauce.

Unlike so many other creamy sauces out there, this one is completely grain-free and low-carb. It’s made with sliced leek, cream cheese, chicken broth, white wine, and spices. The addition of dry white wine gives it that special something, which makes this chicken dish just right for any festive occasion.

Serve this keto-friendly chicken dinner with fresh greens or try it with homemade keto dumplings!

Tips for making juicy chicken with a leek and wine sauce!

Chicken breast. You will need about 1.5 pounds of chicken breast. Depending on the size of your meat that will be anywhere between 2-4 breasts. If possible, pick organic chicken. ButcherBox offers fantastic organic, humanely-raised meat that’s delivered right to your doorsteps.

Before breading the breasts with almond flour, pound them to a uniform thickness for even cooking. Line a cutting board with plastic/cling wrap, place your breast on it, and cover it with a second layer of wrap. Pound the meat with the FLAT SIDE of your meat tenderizer about 1/2-inch thick.

Wine. Pick a decent quality bottle of dry white wine for this recipe. You don’t need to buy the most expensive bottle in the store, but do chose a higher quality wine, so you can enjoy a glass (or half a glass) with your dinner!

Bone broth. Chicken bone broth not only gives the sauce an amazing flavor, it will also provide your body with vitamins and collagen! For this recipe, you will need 1/2 cup of bone broth. I prefer using homemade chicken bone broth, but you can also use store-bought bone broth. Kettle and Fire makes a high-quality chicken bone broth.

I usually make homemade chicken broth after making a roast chicken. It is pretty simple to make: Add your chicken carcass (with the cartilage, bits and pieces of skin and meat, and the neck) to a slow cooker or large pot, cover completely with water, add salt (and any other spices you like), and 1-2 tablespoons of apple cider vinegar. Bring to boil and then simmer for 24-48 hours. Strain and done!

Add excitement to your chicken with this keto leek wine sauce!

Chicken breasts served with keto leek and white wine sauce.

It would be great if you left feedback on this recipe by commenting and hitting the 5-star rating button. I’d love to hear from you!

CHECK OUT MY KETO-FRIENDLY SIDES

Keto German Dumplings served in a cast iron.
Keto Strawberry Asparagus Salad served in a bowl.
Keto Russian Sour Cream Salad served in a bowl.

Chicken Breast with Leek and Wine Sauce (Keto)

Breaded, juicy chicken breast in a creamy white wine sauce! This keto dinner is as festive as it is healthy!
5 from 4 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course dinner
Cuisine French, Keto
Servings 4 servings
Calories 443 kcal

Equipment

  • frying skillet

Ingredients
  

Chicken

  • 1.5 pounds chicken breast about 2-4 breasts, trimmed
  • salt and pepper
  • ½ cup almond flour blanched
  • 2 tbsp frying grease oil, ghee, or bacon grease

Sauce

  • 1 tbsp oil or butter, ghee, bacon grease
  • 1 medium leek white and light green parts only, washed, and sliced
  • ½ cup chicken bone broth store-bought or homemade*
  • 1 oz cream cheese
  • ½ cup dry white wine
  • 1 tbsp butter
  • salt and pepper

Instructions
 

Chicken

  • Line a cutting board with plastic/cling wrap, place your breast on it, and cover it with a second layer of wrap. Pound the meat with the FLAT SIDE of your meat tenderizer about 1/2-inch thick. Sprinkle both sides with salt and pepper. Repeat with all breasts.
  • Add the almond flour to a shallow bowl or plate. Take one breast and dredge both sides in flour until completely coated. Repeat with all chicken breasts.
  • Preheat oven to 200 ° F.
    Heat grease in frying skillet over medium-high heat. Once hot, place chicken breasts in skillet and cook until both sides look golden brown, and meat registers 160 °F. Transfer breasts onto parchment lined baking sheet and keep warm in preheated oven.

Sauce

  • To the now empty skillet, add oil or butter and heat over medium heat. Add sliced leek and cook until soft (about 5 minutes).
  • Turn down heat to medium-low and add chicken bone broth, scraping up the bottom of the pan. Add cream cheese and whisk until fully combined. Pour in white wine and let simmer for about 10 minutes and thickened (will make about ¾ cup of sauce).
  • Turn off heat and whisk in 1 tbsp butter. Add salt and pepper to taste. Transfer chicken breasts to serving dishes and serve with sauce.

Notes

I usually make homemade chicken broth after making a roast chicken. It is pretty simple to make: Add your chicken carcass (with the cartilage, bits and pieces of skin and meat, and the neck) to a slow cooker or large pot, cover completely with water, add salt (and any other spices you like), and 1-2 tablespoons of apple cider vinegar. Bring to boil and then simmer for 24-48 hours. Strain and done!

Nutrition

Serving: 1servingCalories: 443kcalCarbohydrates: 7gProtein: 41gFat: 26gFiber: 2gSugar: 2g
Keyword keto dinner, low-carb dinner
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