Creamy Chicken Thighs with Leeks and Red Quinoa
Creamy chicken thighs bake together with leeks in a light Greek-style yoghurt sauce and are served with red quinoa. The chicken stays tender and the leeks melt into the sauce, making this a simple, high-protein dinner that’s also great for meal prep.
Nutrition
- Calories 567kcal 158kcal
- Fat 25.3g 7.1g
- Carbs 39.3g 11.0g
- Protein 45.3g 12.7g
- Fibre 8.4g 2.4g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
The creamy sauce pairs well with chicken thighs because the leeks soften as they bake and add a gentle sweetness. Greek-style yoghurt and Elmlea Double 100% Plant make the sauce smooth, while red quinoa adds texture and makes the meal filling enough for dinner. It also reheats well, so it's a good choice when cooking several portions at once.
Tips and Variations
- Use chicken breast instead of thigh fillets, but reduce the cooking time slightly to help prevent it from drying out.
- Slice the leeks fairly thinly so they soften fully and blend into the creamy sauce as the chicken cooks.
- Mushrooms work particularly well here and can be cooked with the leeks before the dish goes into the oven.
- Stir a teaspoon of Dijon mustard into the sauce for a little extra sharpness.
- White quinoa or a mixture of red and white quinoa can be used in place of red quinoa.
- Toast the quinoa briefly in a dry saucepan before adding the cooking water for a slightly nuttier flavour.
- Finish with chopped chives, parsley or a little lemon zest just before serving.
Meal Storage
Cool the chicken and quinoa fully before storing. Keep them in airtight containers in the fridge for up to 3 days.
Freezer tips
Freeze the cooked chicken and creamy leek sauce in airtight containers for up to 2 months. The quinoa can also be frozen separately in portions. Stir well while warming.
Thaw overnight in the fridge before reheating. Reheat on the hob over a low heat or in the microwave in short bursts. Make sure the chicken is piping hot before serving.
Frequently Asked Questions
Yes. Chicken breast works well, but it is leaner than thigh meat and can dry out more quickly. Check it a little earlier and cook until the chicken is fully cooked through.
Yes. Each serving contains around 45g of protein, mainly from the chicken, with smaller amounts coming from the red quinoa and Greek-style yoghurt.
Yes. Divide the cooked chicken, sauce and quinoa into portions once cooled and store them in the fridge for up to 3 days. Reheat thoroughly before serving.
Yes, although the yoghurt-based sauce may separate slightly after freezing. Defrost in the fridge, reheat gently and stir the sauce well before serving.
Avoid adding cold yoghurt directly to very hot liquid. Mix it with a little of the warm sauce first, then gradually stir it back into the dish. Gentle heat also helps the sauce stay smooth.
Closing Note
This creamy, comforting chicken and red quinoa dish is easy to portion and works well for both dinner and meal prep. The leeks melt into the yoghurt-based sauce, and the quinoa makes each serving more filling without taking over the dish. If you like cooking with chicken thighs and quinoa, try these honey garlic chicken thighs with red quinoa.
- 💪 High Protein
- 🧊 Freezer Friendly
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