My friend from Cork shared this recipe with me, and it is incredibly creamy using only 5 ingredients

This oven baked 5-ingredient creamy leek and chicken bake comes from a friend of mine in Cork, Ireland, who swore I wouldn’t miss the long ingredient lists I’m used to. She was right. The tenderness of the chicken, the sweetness of the leeks, and the lush cream sauce all develop in one baking dish with almost no fuss. It’s the kind of straightforward, comforting recipe that works on a busy weeknight but still feels special enough to serve to company, especially when you want something deeply creamy without relying on a lot of extras.

Serve this creamy leek and chicken bake straight from the oven with something that can soak up the sauce: buttered boiled potatoes, mashed potatoes, or a simple rice pilaf work beautifully. A crisp green salad with a sharp vinaigrette or some steamed green beans will balance the richness. If you like bread on the table, a crusty baguette or warm dinner rolls are perfect for swiping through the creamy leek sauce at the bottom of the dish.

Servings: 4

4 medium boneless, skinless chicken breasts (about 2 lb / 900 g total)

Preheat your oven to 375°F (190°C). Lightly grease a medium white stoneware baking dish, just large enough to hold the chicken breasts in a single layer, with a thin film of cream from your measured amount.

Prepare the leeks by trimming off the dark green tops and root ends. Slice the white and light green parts into thin rounds, then rinse them thoroughly in a bowl of cold water, swishing to remove any grit. Lift the leeks out of the water and drain well on a clean kitchen towel.

Season both sides of the chicken breasts with about 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Lay the chicken in a single layer in the prepared baking dish.

Scatter the sliced, well-drained leeks evenly over and around the chicken breasts, tucking some down between the pieces so they’re nestled in the dish rather than piled only on top.

In a small bowl or measuring jug, whisk together the heavy cream with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Pour the seasoned cream evenly over the chicken and leeks, making sure the leeks are moistened and the cream reaches the bottom of the dish.

Cover the baking dish tightly with foil and bake for 25 minutes, allowing the chicken to gently poach in the cream. This helps keep the meat tender and encourages the leeks to soften into the sauce.

Carefully remove the foil, then sprinkle the grated white cheese evenly over the top of the chicken and leeks. Use the back of a spoon to nudge any leeks that are sticking up so they’re lightly coated with cream and cheese, which helps prevent them from drying out.

Return the uncovered dish to the oven and bake for another 15–20 minutes, or until the chicken is cooked through (an instant-read thermometer should read 165°F / 74°C in the thickest part) and the cream and cheese have melted into a bubbling, slightly thickened, creamy white sauce.

Let the dish rest for 5–10 minutes out of the oven. The sauce will thicken slightly as it cools, making it easier to spoon over each serving. Serve the chicken breasts generously smothered in the creamy leek sauce from the bottom of the dish.

For a slightly lighter version, you can replace up to half of the heavy cream with whole milk; the sauce will be a bit thinner but still pleasantly creamy. If you prefer dark meat, boneless, skinless chicken thighs work well—reduce the initial covered baking time by about 5 minutes, as they cook a bit faster. For more browned, caramelized leeks, remove the foil 5 minutes earlier and let the edges of the leeks pick up some color before adding the cheese. To introduce gentle flavor without adding more formal ingredients, rub the chicken with the cut side of a garlic clove or a sprig of fresh thyme before seasoning with salt and pepper; the aroma will be subtle but noticeable. Leftovers reheat nicely in a low oven, covered, with a splash of cream or water to loosen the sauce. If you’re cooking for two, halve the recipe and use a smaller baking dish so the cream still comes partway up the sides of the chicken, which is key to getting that Cork-style, ultra-creamy finish.