Pampas Lemon Chicken with Leek Cream and Crispy Corn

Name: Pampas Lemon Chicken with Leek Cream and Crispy Corn
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Argentina
Ingredients: about 1.5 lb chicken breasts; 2 whole lemon; 3 cloves garlic; 1 tsp dried oregano; 1 tsp sweet paprika; 1/2 tsp crushed chili flakes; 5 tbsp olive oil; 2 tsp salt; 1/2 tsp black pepper; 10.5 oz leeks; 9 oz potato; 2 cups chicken or vegetable stock; 3/4 cup heavy cream; 1 1/2 cups corn kernels; 1.75 oz grated sardo cheese; 1/2 cup breadcrumbs; 2 tbsp fresh parsley; 1 tbsp butter

An original Argentine-inspired recipe: golden seared and oven-finished chicken breasts served over a silky leek and potato cream, topped with a toasted corn and cheese crumble for texture. It brings together homestyle flavors and ingredients commonly found in Argentine cooking in a warm yet elegant dish.

25 minPrep

40 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 approx. 700 g chicken breasts (skinless ni hueso)
2 2 units lemon (zest and juice separados)
3 3 cloves garlic (2 chopped for the chicken and 1 for the cream)
1 2 g dried oregano (for marinar the chicken)
1 2 g sweet paprika (for marinar the chicken)
1/2 1 g crushed chili flakes (optional)
5 75 ml olive oil (divided entre chicken, cream and crocante)
2 10 g salt (or a taste, divided)
1/2 1 g black pepper (or a taste)
2 300 g leeks (solo parte blanca and verde tierna, sliced finas)
1 250 g potato (pelada and diced small)
2 500 ml chicken or vegetable stock (hot)
3/4 180 ml heavy cream (for the cream of puerro)
1 1/2 220 g corn kernels (fresh or congelado, descongelado)
1/2 50 g grated sardo cheese (for the crocante)
1/2 45 g breadcrumbs (for the crocante)
2 8 g fresh parsley (chopped)
1 15 g butter (for the cream of puerro)

Nutrition facts

per serving

545 kcal

Calories

38 g

Protein

24 g

Carbs

32 g

Fat

3 g

Fiber

21 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
1. Preheat the oven to 220 °C / 425 °F.
2
2. In a bowl, combine the chicken breasts with the zest of 1 lemon, the juice of 1 lemon, 2 minced garlic cloves, dried oregano, sweet paprika, crushed chili flakes, 2 tablespoons (30 ml) olive oil, 1 teaspoon salt, and black pepper. Let rest for 15 minutes while you prepare the other components.
3
3. For the crispy corn topping, mix the corn kernels, grated sardo cheese, breadcrumbs, 1 tablespoon (15 ml) olive oil, and 1 tablespoon chopped fresh parsley in another bowl. Spread the mixture on a lined baking tray.
4
4. Bake the crispy corn mixture for 12 to 15 minutes at 220 °C / 425 °F, stirring once halfway through, until golden and crisp. Set aside.
5
5. Meanwhile, make the leek cream. In a saucepan, melt the butter with 1 tablespoon (15 ml) olive oil over medium heat. Add the leeks, 1 minced garlic clove, and a pinch of salt. Cook for 5 to 6 minutes until tender, without browning too much.
6
6. Add the diced potato and hot stock. Cook over medium heat for 15 minutes, or until the potato is very tender.
7
7. Stir the heavy cream into the saucepan and cook 2 more minutes without bringing it to a strong boil. Blend until smooth and creamy. Adjust with salt and black pepper. Keep warm over very low heat.
8
8. Heat 1 tablespoon (15 ml) olive oil in a large oven-safe skillet. Sear the chicken breasts for 2 minutes per side over medium-high heat.
9
9. Transfer the skillet to the oven, or move the chicken to a baking dish, and bake for 10 to 12 minutes at 220 °C / 425 °F, until the chicken is cooked through and juicy.
10
10. Mix the juice of the remaining lemon with 1 tablespoon olive oil and the remaining chopped fresh parsley.
11
11. To serve, spoon the leek cream onto each plate, place a chicken breast on top, finish with the lemon-parsley mixture, and sprinkle the crispy corn topping over the chicken or on the side to keep its texture.
12
12. Serve immediately while hot.

Chef tips

For extra crunch, let the crispy corn topping cool for 2 minutes after baking before serving. You can also slice the chicken before plating for a more rustic presentation.

Substitutions

You can replace sardo cheese with Parmesan or reggianito. The heavy cream can be swapped for plant-based cream for a dairy-free version, and leek can be replaced with sweet onion if needed.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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