Mary Berry Chicken Leek and Potato Bake Recipe

Intro Looking for a comforting, one-dish wonder that fills the kitchen with the most inviting aromas? Mary Berry’s Chicken Breasts with Leek, Potatoes and Thyme is exactly that—a hearty British bake where tender chicken sits atop parboiled leeks and potatoes in a light, herby sauce. It’s savory with subtle sweetness from the leeks, a touch of honey glaze on the chicken, and earthy thyme notes. Perfect for family dinners, cozy weeknights, or when you want maximum flavor with minimal fuss. This easy oven-baked main course comes together in about 50 minutes total (including prep and baking), using everyday ingredients like chicken breasts, baby new potatoes, leeks, and fresh thyme.

What is Mary Berry Chicken Leek and Potato Bake?

This dish, often called Chicken Breasts with Leek, Potatoes and Thyme, is a simple yet elegant one-pan bake from Mary Berry’s repertoire (featured in books like The Complete Aga Cookbook, adapted for conventional ovens). Unlike creamy casseroles or pies, it’s lighter—parboiled potatoes and leeks mingle with a quick thickened sauce, topped with honey-glazed chicken breasts that roast to juicy perfection. The result? Succulent chicken infused with thyme, sweet leeks soaking up juices, and fork-tender potatoes. It’s classic British home cooking at its best: wholesome, family-friendly, and reliably delicious.

Other Popular Mary Berry Recipes

• Mary Berry Cranachan
• Mary Berry Pasta Carbonara
• Mary Berry Biscoff Cheesecake

Why This Recipe is Worth Trying

• One-dish simplicity — Everything bakes together, so less washing up.
• Balanced and nourishing — Protein-packed chicken with veggies and potatoes for a complete meal.
• Foolproof Mary Berry style — Clear steps that deliver restaurant-quality results every time.
• Versatile for seasons — Cozy in winter, light enough for spring with fresh leeks.
• Freezer-friendly base — Make ahead without potatoes and freeze for busy days.

Essential Ingredients to Make Mary Berry Chicken Leek and Potato Bake

• 900g (about 6) baby new potatoes, halved or quartered if large
• 3 large leeks, trimmed, sliced thickly, and well rinsed
• 6 boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 2 tbsp sunflower oil
• 2 tbsp runny honey
• 40g (about 3 tbsp) butter
• 40g plain flour
• 600ml chicken stock
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)

Handy Kitchen Tools for Best Results

• Large saucepan for parboiling
• Large frying pan for browning chicken
• 2.3-litre (4-pint) ovenproof dish (buttered)
• Wooden spoon and whisk
• Foil for covering

Step-by-Step Guide to Making Mary Berry Chicken Leek and Potato Bake

• Parboil the veg. Bring a large pan of salted water to the boil. Add the potatoes and cook for 12 minutes. Toss in the leeks and boil for another 3 minutes until potatoes are just tender but not falling apart. Drain well in a colander.
• Season and brown the chicken. Pat the chicken breasts dry and season generously with salt and pepper. Heat the oil in a large frying pan over medium-high heat. Add the chicken, drizzle with honey, and brown quickly for 2–3 minutes per side until golden (it doesn’t need to cook through). Set aside.
• Make the light sauce. In the same pan (or a new one if needed), melt the butter. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the chicken stock until smooth. Add the thyme, bring to the boil, and stir until thickened slightly. Season to taste.
• Assemble the bake. Remove the sauce from the heat, add the drained leeks and potatoes, and stir gently to coat. Tip everything into the buttered ovenproof dish. Arrange the browned chicken breasts on top.
• Bake to perfection. Cover tightly with foil, sealing the edges. Bake in a preheated oven at 200°C/Fan 180°C/Gas 6 for 25 minutes. Remove the foil and bake for another 10 minutes until the chicken is cooked through (juices run clear) and the top is lightly golden.

What I Got Wrong (And How I Fixed It)

• Over-boiled potatoes — They turned mushy. Fix: Stick to the timings—12 minutes for potatoes, then just 3 more with leeks.
• Skipped browning chicken — It looked pale. Solution: Always quick-brown with honey for color and flavor.
• Sauce too thin — It pooled. Tip: Let the roux cook for a minute and whisk the stock gradually for proper thickness.
• Forgot to seal foil — Edges dried out. Reminder: Crimp tightly to trap steam and keep everything juicy.

Healthier Version of Mary Berry Chicken Leek and Potato Bake

Lighten it without losing comfort: Use skinless chicken breasts as is, swap butter for a light spread, and reduce flour to 30g for a thinner sauce. Opt for low-salt stock and add extra leeks or carrots for bulk. Skip honey or use a tiny drizzle—the thyme shines through. It’s already fairly balanced, so small tweaks make it even more guilt-free while keeping that homey warmth.

Ingredient Substitutions for Mary Berry Chicken Leek and Potato Bake

• No baby potatoes? Use regular potatoes, peeled and cut into chunks—parboil the same way.
• Fresh thyme missing? Dried thyme works (use half the amount).
• Want creamier? Stir 100ml double cream into the sauce after thickening.
• Dairy-free? Use olive oil instead of butter and a plant-based stock.
• Honey alternative? Maple syrup adds a similar sweetness.

Pairing Ideas: What to Serve With Mary Berry Chicken Leek and Potato Bake

• Crisp green salad — Peppery leaves cut through the richness beautifully.
• Steamed broccoli or beans — Adds vibrant color and extra veggies.
• Crusty bread — Perfect for mopping up that herby sauce.
• Roasted carrots — Their sweetness complements the leeks.
• Light white wine — A chilled Sauvignon Blanc enhances the thyme notes.

Expert Tips to Make Perfect Mary Berry Chicken Leek and Potato Bake

• Rinse leeks thoroughly — Grit hides between layers—wash well after slicing.
• Don’t overcook parboil — Veggies finish in the oven, so keep them al dente.
• Brown chicken properly — That golden color adds huge flavor—don’t skip it.
• Taste the sauce before assembling — Adjust the seasoning here for the best result.
• Seal foil tightly — Traps steam to keep chicken juicy.
• Rest before serving — Let it sit 5 minutes—the sauce thickens slightly.
• Check chicken doneness — Use a thermometer (75°C/165°F) for safety.

Creative Ways to Customize Mary Berry Chicken Leek and Potato Bake

• Add mushrooms — Sauté a handful with the chicken for earthy depth.
• Cheesy topping — Sprinkle grated cheddar in the last 10 minutes.
• Mustard kick — Stir 1 tbsp Dijon into the sauce.
• Vegetarian twist — Swap chicken for thick tofu or extra veg like parsnips.
• Herb upgrade — Mix in rosemary or parsley with the thyme.

Storing Mary Berry Chicken Leek and Potato Bake the Right Way

• Refrigerate leftovers — Cool completely, cover, and store up to 3 days.
• Freeze without potatoes — The base freezes well up to 2 months—add fresh potatoes when reheating.
• Portion for ease — Divide into containers for quick lunches.
• Keep sauce separate if possible — Prevents sogginess on reheating.

How to Reheat Mary Berry Chicken Leek and Potato Bake (If Needed)

Reheat in a moderate oven (180°C/Fan 160°C/Gas 4) covered with foil for 20–25 minutes until piping hot. Add a splash of stock if it looks dry. Microwave works for single portions, but oven keeps the texture best—crisp up the top under the grill for a minute if desired.

Nutritional Breakdown (per serving, approximate)

• Calories: 420–480 kcal
• Protein: 35g
• Fat: 15g
• Saturated Fat: 6g
• Carbohydrates: 40g
• Sugars: 8g (from honey and veg)
• Fiber: 5g
• Sodium: Varies with stock (use low-salt for lower)

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FAQs

How long does it take to make Mary Berry’s chicken breasts with leek, potatoes and thyme?

This comforting bake takes about 15–20 minutes of active prep (parboiling veg, browning chicken, making sauce) and around 35 minutes in the oven (25 minutes covered, plus 10 uncovered). The total time from start to finish is roughly 50–55 minutes, making it an ideal midweek family meal with minimal hands-on effort.

Can you prepare Mary Berry chicken leek and potato bake ahead of time?

Yes, this dish is perfect for preparing in advance. Parboil the potatoes and leeks, make the sauce, brown the chicken, and assemble everything in the dish up to a day ahead. Cover and refrigerate, then bake straight from the fridge—add 5–10 extra minutes to the covered baking time if needed to ensure it’s piping hot throughout.

What temperature do you bake Mary Berry chicken leek and potato bake at?

Bake in a preheated oven at 200°C (Fan 180°C/Gas 6). Cover tightly with foil for the first 25 minutes to keep everything juicy, then uncover for the final 10 minutes to lightly golden the top and finish cooking the chicken through.

How do you know when the chicken is cooked in Mary Berry’s leek and potato bake?

The chicken is done when the juices run clear (no pink) and it reaches an internal temperature of 75°C (165°F) on a meat thermometer. After the full bake time (35 minutes total in the oven), slice into the thickest part to check—Mary Berry’s method ensures tender, fully cooked breasts every time without drying out.

Wrapping It Up

Mary Berry’s Chicken Leek and Potato Bake is pure comfort in a dish—simple ingredients transformed into something special with minimal effort. It’s the kind of meal that brings everyone to the table with smiles. Try it once, and it’ll become a regular in your rotation. Have you made this bake before? Share your twists below—I’d love to hear!