18 Delicious Chicken and Leek Recipes for Every Occasion

Zesty, comforting, and utterly versatile, chicken and leek dishes are the unsung heroes of the kitchen, perfect for everything from quick weeknight dinners to lavish weekend feasts. Whether you’re craving something creamy, hearty, or light, our roundup of 18 delicious recipes promises to inspire your next meal. Dive in and discover how this dynamic duo can transform your cooking repertoire, one savory bite at a time.

Chicken and Leek Pie

Everyone loves a hearty pie, and this chicken and leek version is no exception. It’s creamy, comforting, and packed with flavor.

Ingredients

• 2 cups of diced chicken breast
• 2 leeks, thinly sliced
• 1 cup of heavy cream
• A splash of white wine
• 2 tbsp of butter
• 1 sheet of puff pastry
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F.
2. Melt butter in a pan over medium heat, then add the leeks. Cook until soft, about 5 minutes.
3. Add the chicken to the pan, cooking until it’s no longer pink, roughly 7 minutes.
4. Pour in a splash of white wine, letting it simmer for 2 minutes to reduce.
5. Stir in the heavy cream, then season with salt and pepper. Let it thicken for 3 minutes.
6. Roll out the puff pastry to fit your pie dish, then pour in the chicken mixture.
7. Cover with the pastry, crimping the edges to seal. Cut a few slits on top for steam to escape.
8. Bake for 25 minutes, or until the pastry is golden and puffed.

You’ll love the flaky crust against the creamy filling. Try serving it with a crisp green salad for a complete meal.

Creamy Chicken and Leek Pasta

Fancy a quick, comforting meal that’s packed with flavor? This creamy chicken and leek pasta is your go-to dish for a satisfying dinner. It’s simple, rich, and ready in no time.

Ingredients

• 2 cups of penne pasta
• 1 lb chicken breast, sliced thin
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• A splash of white wine
• A couple of tbsp olive oil
• Salt and pepper, just enough to season
• 1/2 cup grated Parmesan

Instructions

1. Boil the penne in salted water until al dente, about 9 minutes. Drain and set aside.
2. Heat olive oil in a large pan over medium-high. Add chicken, season with salt and pepper, and cook until golden, about 5 minutes per side. Tip: Don’t overcrowd the pan to get a nice sear.
3. Push chicken to one side, add leeks and garlic to the pan. Cook until soft, about 3 minutes.
4. Pour in a splash of white wine, let it simmer for 1 minute to reduce.
5. Lower heat to medium, stir in heavy cream and Parmesan until the sauce thickens slightly, about 2 minutes. Tip: Keep stirring to prevent the sauce from splitting.
6. Add the cooked pasta to the pan, toss everything together until well coated. Cook for another minute to let the flavors meld. Tip: If the sauce is too thick, loosen it with a bit of pasta water.

You’ll love the creamy texture and the subtle sweetness from the leeks. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for dipping.

Chicken and Leek Stir-Fry

Let’s dive into a quick Chicken and Leek Stir-Fry that’s packed with flavor and ready in no time. Perfect for those busy weeknights when you want something delicious without the fuss.

Ingredients

• 2 boneless, skinless chicken breasts, sliced thin
• 2 leeks, cleaned and sliced into half-moons
• A splash of olive oil
• 2 cloves garlic, minced
• A couple of tbsp soy sauce
• 1 tsp ginger, grated
• A pinch of red pepper flakes
• 1/2 cup chicken broth

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken slices, spreading them out in the pan. Cook for 5-6 minutes until golden brown, flipping halfway. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Toss in the leeks and garlic, stirring frequently for about 3 minutes until they start to soften.
4. Mix in the soy sauce, ginger, and red pepper flakes, coating everything evenly. Tip: Grate the ginger directly into the pan to save time and mess.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced. Tip: This step builds depth of flavor, so don’t skip it.
6. Serve hot, ensuring each plate gets a good mix of chicken and leeks.

Serve this stir-fry over a bed of steamed rice or noodles for a hearty meal. The chicken stays juicy, and the leeks add a sweet, mild onion flavor that’s irresistible. Try topping with sesame seeds for a crunchy finish.

Roasted Chicken with Leeks and Potatoes

Whip up this hearty roasted chicken with leeks and potatoes for a comforting meal that’s easy to love. Perfect for weeknights or when you crave something simple yet satisfying.

Ingredients

• 1 whole chicken, about 4 lbs
• A couple of leeks, sliced
• 4 medium potatoes, cubed
• A splash of olive oil
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

Instructions

1. Preheat your oven to 375°F.
2. Rinse the chicken under cold water and pat dry with paper towels. Tip: Dry skin crisps up better.
3. Rub the chicken all over with olive oil, then season with salt, pepper, and thyme.
4. Place the chicken in a roasting pan. Arrange leeks and potatoes around it.
5. Dot the vegetables with butter for extra flavor. Tip: Butter adds richness to the veggies.
6. Roast for 1 hour and 15 minutes, or until the chicken’s internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
7. Let the chicken rest for 10 minutes before carving.

Enjoy the crispy skin and tender meat, with leeks and potatoes soaked in savory juices. Serve it straight from the pan for a rustic touch.

Chicken and Leek Soup

Make this Chicken and Leek Soup when you need something comforting yet light. It’s straightforward, with a clean flavor that lets the ingredients shine.

Ingredients

• 2 cups of chopped leeks, white and light green parts only
• 1 tbsp of olive oil
• 1 lb of boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 cups of chicken broth
• a splash of white wine (optional)
• 1 tsp of salt
• a couple of thyme sprigs
• 1 bay leaf
• 1/2 cup of heavy cream

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped leeks, stirring occasionally, until they’re soft but not browned, about 5 minutes.
3. Push the leeks to one side of the pot. Add the chicken pieces in a single layer. Let them sear undisturbed for 2 minutes before stirring.
4. Pour in the chicken broth and white wine, if using. Scrape the bottom of the pot to loosen any browned bits.
5. Add the salt, thyme, and bay leaf. Bring to a simmer, then lower the heat to maintain a gentle bubble.
6. Cover and cook for 20 minutes, or until the chicken is tender.
7. Remove the thyme sprigs and bay leaf. Stir in the heavy cream and heat through, about 2 minutes.

Here’s the deal: the soup is creamy with a subtle sweetness from the leeks. Try topping it with crispy croutons or a sprinkle of fresh herbs for extra texture.

Grilled Chicken and Leek Skewers

Mouthwatering grilled chicken and leek skewers are your next BBQ must-have. They’re simple, flavorful, and cook up in no time.

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 leeks, cleaned and cut into 1-inch pieces
• A couple of tbsp olive oil
• A splash of soy sauce
• 1 tbsp honey
• 1 tsp smoked paprika
• Salt and pepper, just a pinch

Instructions

1. Preheat your grill to medium-high, about 375°F.
2. In a bowl, mix chicken pieces with olive oil, soy sauce, honey, smoked paprika, salt, and pepper. Let it marinate for 10 minutes.
3. Thread chicken and leek pieces onto skewers, alternating between them.
4. Grill skewers for 5-7 minutes on each side, or until chicken is no longer pink inside.
5. Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
6. Tip: Don’t overcrowd the skewers; leave a little space between pieces for even cooking.
7. Tip: Use a meat thermometer to ensure chicken reaches 165°F internally.

Unbelievably tender chicken pairs perfectly with the slight crunch of leeks. Serve these skewers over a bed of rice or with a side of grilled vegetables for a complete meal.

Chicken and Leek Risotto

Just when you thought risotto couldn’t get any cozier, this chicken and leek version comes along. It’s creamy, hearty, and packed with flavor.

Ingredients

• 2 cups of Arborio rice
• 4 cups of chicken broth
• 2 boneless, skinless chicken breasts, diced
• 2 leeks, thinly sliced
• 3 cloves of garlic, minced
• 1/2 cup of dry white wine
• A splash of olive oil
• A couple of tablespoons of butter
• 1/2 cup of grated Parmesan cheese
• Salt and pepper to season

Instructions

1. Heat the chicken broth in a saucepan over low heat. Keep it warm.
2. In a large pan, heat a splash of olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until golden, about 5 minutes. Remove and set aside.
3. In the same pan, melt a couple of tablespoons of butter. Add the sliced leeks and minced garlic, cooking until soft, about 3 minutes.
4. Stir in the Arborio rice, coating it well with the butter and leeks. Toast for 2 minutes until slightly translucent.
5. Pour in the white wine, stirring constantly until fully absorbed.
6. Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.
7. After about 18 minutes, when the rice is al dente and the mixture is creamy, stir in the cooked chicken and grated Parmesan cheese. Season with salt and pepper if needed.
8. Remove from heat and let it sit for 2 minutes before serving.

Ultimate comfort in a bowl, this risotto is creamy with a slight bite from the al dente rice. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for dipping.

Braised Chicken with Leeks and Mushrooms

Just when you thought chicken couldn’t get any cozier, this braised dish proves otherwise. Juicy chicken, tender leeks, and earthy mushrooms come together in a simple yet satisfying meal.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• a couple of leeks, white and light green parts only, sliced
• a handful of mushrooms, sliced
• a splash of olive oil
• 2 cups of chicken broth
• a sprinkle of salt and pepper
• a dash of thyme

Instructions

1. Preheat your oven to 350°F.
2. Heat a splash of olive oil in a large oven-safe skillet over medium-high heat.
3. Season the chicken thighs with salt and pepper, then sear them skin-side down for 5-7 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove and set aside.
4. In the same skillet, add the sliced leeks and mushrooms. Cook for 5 minutes until softened.
5. Pour in the chicken broth and add a dash of thyme, scraping up any browned bits from the bottom of the pan.
6. Return the chicken to the skillet, skin-side up. Bring the broth to a simmer.
7. Transfer the skillet to the oven and braise for 25 minutes, or until the chicken is cooked through.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Rich flavors and tender textures make this dish a weeknight winner. Serve it over mashed potatoes or with crusty bread to soak up the savory broth.

Chicken and Leek Quiche

Rustle up a comforting Chicken and Leek Quiche, perfect for any meal. This dish combines tender chicken and sweet leeks in a creamy, eggy filling.

Ingredients

• 1 pie crust, store-bought or homemade
• 2 cups cooked chicken, shredded
• 2 leeks, thinly sliced
• 4 eggs
• 1 cup heavy cream
• A splash of milk
• A couple of tablespoons of butter
• Salt and pepper, just a pinch
• 1/2 cup grated cheese, your choice

Instructions

1. Preheat your oven to 375°F.
2. Melt butter in a pan over medium heat. Add leeks, cooking until soft, about 5 minutes. Tip: Don’t let them brown.
3. Roll out the pie crust into a 9-inch pie dish. Trim edges.
4. Spread cooked leeks and shredded chicken evenly over the crust.
5. Whisk together eggs, heavy cream, milk, salt, and pepper in a bowl. Tip: For extra fluffiness, whisk vigorously.
6. Pour the egg mixture over the chicken and leeks. Sprinkle grated cheese on top.
7. Bake for 35-40 minutes, until the center is set and the top is golden. Tip: Check doneness by inserting a knife; it should come out clean.

Creamy and rich, this quiche pairs wonderfully with a crisp salad. Try serving it warm for the best flavor experience.

Chicken and Leek Casserole

Out of all the comfort foods, this Chicken and Leek Casserole stands out for its simplicity and depth of flavor. Perfect for a cozy dinner, it’s a dish that brings warmth to any table.

Ingredients

• 2 cups of diced chicken breast
• 3 leeks, sliced thin
• 1 cup of heavy cream
• A splash of white wine
• A couple of garlic cloves, minced
• 1 tbsp of olive oil
• 1/2 cup of grated Parmesan
• Salt and pepper to season

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a pan over medium heat. Add the chicken, seasoning with salt and pepper. Cook until golden, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Add the leeks and garlic to the pan. Cook until soft, about 3 minutes.
4. Pour in a splash of white wine to deglaze the pan, scraping up any bits. Let it simmer for 1 minute.
5. Stir in the heavy cream and half the Parmesan. Let it thicken slightly, about 2 minutes. Tip: Keep the heat low to prevent the cream from splitting.
6. Transfer everything to a baking dish. Sprinkle the remaining Parmesan on top.
7. Bake for 20 minutes, or until bubbly and golden. Tip: For extra crispiness, broil for the last 2 minutes.

After baking, the casserole is creamy with a slight crunch from the top. The leeks add a sweet, mellow flavor that pairs beautifully with the rich chicken. Serve it over a bed of wild rice for an extra hearty meal.

Chicken and Leek Dumplings

Perfect for a cozy night in, these Chicken and Leek Dumplings combine tender meat with the mild sweetness of leeks, all wrapped in a soft, pillowy dough.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup warm water
• 1 lb ground chicken
• 1 leek, finely chopped
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• a splash of rice vinegar
• a couple of cloves garlic, minced

Instructions

1. In a large bowl, mix flour and salt. Gradually add warm water, stirring until a dough forms. Knead for 5 minutes until smooth. Cover and let rest for 30 minutes.
2. While dough rests, combine ground chicken, leek, soy sauce, sesame oil, rice vinegar, and garlic in a bowl. Mix well.
3. Roll dough into a long rope and cut into 24 pieces. Roll each piece into a circle about 3 inches in diameter.
4. Place a tablespoon of filling in the center of each circle. Fold dough over filling and pinch edges to seal.
5. Bring a large pot of water to a boil. Add dumplings in batches, cooking for 5-6 minutes until they float to the top and the dough is tender.
6. Serve hot with a dipping sauce of your choice. Tip: For extra crispy bottoms, pan-fry the boiled dumplings in a bit of oil until golden.

Soft and juicy inside with a slight chew to the dough, these dumplings are a hit. Try serving them with a spicy chili oil for an extra kick.

Chicken and Leek Salad

Nothing beats a fresh, hearty salad to kickstart your meal. Chicken and Leek Salad combines tender poultry with the mild sweetness of leeks for a satisfying dish.

Ingredients

• 2 cups of shredded cooked chicken
• 2 leeks, thinly sliced
• A splash of olive oil
• A couple of tablespoons of lemon juice
• 1 teaspoon of Dijon mustard
• Salt and pepper, just a pinch
• A handful of chopped parsley

Instructions

1. Heat a splash of olive oil in a pan over medium heat.
2. Add the thinly sliced leeks, sautéing until they’re soft and slightly golden, about 5 minutes. Tip: Don’t rush this step; caramelizing the leeks brings out their sweetness.
3. In a large bowl, combine the shredded chicken with the sautéed leeks.
4. Whisk together a couple of tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper. Tip: The mustard helps emulsify the dressing, giving it a creamy texture without cream.
5. Pour the dressing over the chicken and leeks, tossing to coat evenly.
6. Fold in a handful of chopped parsley for a fresh burst of flavor. Tip: Fresh herbs can transform a dish, so don’t skip them.

Kick back and enjoy the crisp texture of the leeks against the tender chicken, all brought together by the tangy dressing. Serve it atop a bed of greens for an extra crunch or as is for a light, flavorful meal.

Chicken and Leek Tacos

Zesty and fresh, these Chicken and Leek Tacos are a quick weeknight win. Packed with flavor, they’re as easy to make as they are delicious.

Ingredients

• 2 cups shredded cooked chicken
• 1 large leek, thinly sliced
• a splash of olive oil
• a couple of garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• salt, just a pinch
• 6 small tortillas
• a handful of fresh cilantro, chopped
• a squeeze of lime juice

Instructions

1. Heat a splash of olive oil in a large skillet over medium heat.
2. Add the thinly sliced leek and minced garlic, sautéing until soft, about 5 minutes.
3. Sprinkle in the ground cumin and smoked paprika, stirring to coat the leeks evenly.
4. Toss in the shredded chicken, mixing well to combine and heat through, about 3 minutes.
5. Season with a pinch of salt, then remove from heat.
6. Warm the tortillas in a dry skillet for about 30 seconds on each side until pliable.
7. Divide the chicken and leek mixture evenly among the tortillas.
8. Top with chopped cilantro and a squeeze of lime juice before serving.

Crisp leeks and tender chicken make these tacos a texture dream. Serve them with extra lime wedges on the side for an added zing.

Chicken and Leek Lasagna

Something comforting about chicken and leek lasagna hits the spot every time. Layers of tender pasta, creamy sauce, and savory fillings make it a crowd-pleaser.

Ingredients

• 9 lasagna noodles
• 2 cups shredded cooked chicken
• 2 leeks, thinly sliced
• 3 cups whole milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup grated Parmesan cheese
• A pinch of nutmeg
• Salt and freshly ground black pepper
• A splash of olive oil

Instructions

1. Preheat your oven to 375°F.
2. Boil lasagna noodles according to package instructions until al dente, then drain and set aside.
3. In a skillet over medium heat, add a splash of olive oil and sauté leeks until soft, about 5 minutes.
4. In a saucepan, melt butter over medium heat. Whisk in flour until smooth, then gradually add milk, stirring constantly until the sauce thickens.
5. Stir in half the Parmesan cheese and a pinch of nutmeg into the sauce. Season with salt and pepper.
6. Layer noodles, chicken, leeks, and sauce in a baking dish, repeating until all ingredients are used, ending with sauce on top.
7. Sprinkle remaining Parmesan over the top.
8. Bake for 25 minutes or until bubbly and golden on top.

Expect a creamy, cheesy lasagna with a slight crunch from the leeks. Serve with a crisp green salad for a balanced meal.

Chicken and Leek Curry

Make this Chicken and Leek Curry when you need a quick, flavorful dinner. It’s hearty, spicy, and ready in under an hour.

Ingredients

• 2 cups of chicken breast, cubed
• 1 large leek, sliced thin
• 2 cloves of garlic, minced
• 1 tbsp of ginger, grated
• 1 can of coconut milk
• 2 tbsp of curry powder
• A splash of vegetable oil
• A couple of cilantro leaves for garnish

Instructions

1. Heat a splash of vegetable oil in a large pan over medium heat.
2. Add the cubed chicken breast. Cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Toss in the sliced leek, minced garlic, and grated ginger. Stir until fragrant, about 2 minutes.
4. Sprinkle the curry powder over the mixture. Stir well to coat everything evenly.
5. Pour in the can of coconut milk. Bring to a simmer, then reduce heat to low. Tip: Simmering gently prevents the coconut milk from separating.
6. Let it cook uncovered for 20 minutes, stirring occasionally. The sauce should thicken slightly. Tip: If it’s too thick, add a little water to reach your desired consistency.
7. Garnish with a couple of cilantro leaves before serving.

Rich in flavor with a creamy texture, this curry pairs wonderfully with steamed rice or naan. For an extra kick, add a diced chili with the leek and garlic.

Chicken and Leek Sandwiches

Unbelievably simple yet packed with flavor, these chicken and leek sandwiches are a weeknight hero. Perfect for using up leftover roast chicken or a quick pan-seared breast.

Ingredients

• 2 cups shredded cooked chicken
• 1 large leek, thinly sliced (just the white and light green parts)
• A couple of tbsp olive oil
• A splash of white wine (optional)
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• Salt and pepper to season
• 4 slices of your favorite bread, toasted

Instructions

1. Heat a couple of tbsp olive oil in a pan over medium heat. Tip: Use a non-stick pan to prevent sticking.
2. Add the thinly sliced leek, sautéing until soft and slightly golden, about 5 minutes. Tip: Stir occasionally to avoid burning.
3. If using, add a splash of white wine to the leeks, cooking until evaporated, about 1 minute.
4. In a bowl, mix the shredded chicken with the sautéed leeks, 1/2 cup mayonnaise, and 1 tbsp Dijon mustard. Season with salt and pepper to taste.
5. Toast 4 slices of bread until golden and crisp. Tip: For extra flavor, brush the bread with a little olive oil before toasting.
6. Divide the chicken and leek mixture evenly between two slices of bread, then top with the remaining slices.
7. Cut the sandwiches in half and serve immediately.

The sandwiches boast a creamy texture with a slight crunch from the toasted bread. The leeks add a sweet, oniony depth that pairs wonderfully with the savory chicken. Try serving with a side of crisp pickles for an extra tangy contrast.

Chicken and Leek Wraps

Overlooking the stove, these Chicken and Leek Wraps are your next quick-fix dinner. They’re packed with flavor and ready in no time.

Ingredients

• 2 cups of shredded cooked chicken
• 1 large leek, thinly sliced
• A splash of olive oil
• A couple of flour tortillas
• 1/2 cup of sour cream
• 1 tbsp of mustard
• A pinch of salt and pepper

Instructions

1. Heat a splash of olive oil in a pan over medium heat.
2. Add the thinly sliced leek, cooking until soft, about 5 minutes. Tip: Don’t let the leek brown.
3. Stir in the shredded chicken, heating through for 2 minutes.
4. Mix sour cream and mustard in a bowl. Tip: This adds a tangy twist.
5. Spread the sour cream mix on tortillas.
6. Divide the chicken and leek mixture among the tortillas.
7. Roll them up tightly. Tip: Warm tortillas are more pliable.
8. Serve immediately or wrap in foil to keep warm.

Freshly made, these wraps are creamy with a slight crunch from the leeks. Try serving them with a side of pickles for an extra zing.

Chicken and Leek Pizza

Just when you thought pizza couldn’t get any better, here comes Chicken and Leek Pizza to prove you wrong. A perfect blend of savory and sweet, this dish is a game-changer for pizza night.

Ingredients

• 1 pre-made pizza dough (because who has time?)
• A couple of chicken breasts, sliced thin
• 1 leek, cleaned and sliced into half-moons
• A splash of olive oil
• 1 cup of shredded mozzarella
• 1/2 cup of ricotta cheese
• A pinch of salt and pepper
• 1 tbsp of minced garlic

Instructions

1. Preheat your oven to 475°F. A hot oven is key for that crispy crust.
2. Heat a splash of olive oil in a pan over medium heat. Add the chicken, garlic, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Roll out your pizza dough on a floured surface to your desired thickness. Tip: For a crispier crust, go thinner.
4. Spread the ricotta cheese evenly over the dough, leaving a small border for the crust.
5. Top with the cooked chicken, sliced leeks, and shredded mozzarella.
6. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even baking.

Leaning into the creamy ricotta and the slight sweetness of leeks, this pizza offers a delightful contrast of textures. Serve it with a side of arugula for a peppery bite.

Conclusion

Every recipe in our roundup offers a unique way to enjoy the classic combination of chicken and leek, ensuring there’s something for every taste and occasion. We hope these dishes inspire your next meal! Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

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