1. Preheat oven to 400°F. Toss sliced leeks with olive oil, salt, and 1/3 cup shredded parmesan. Spread on a baking sheet and roast for 15–18 minutes until golden and crisp. Set aside.

2. Season chicken pieces with salt, pepper, and thyme. Heat butter and a drizzle of olive oil in a skillet. Sear chicken over medium-high heat until golden and cooked through. Remove and set aside.

3. In the same skillet, reduce heat and melt more butter. Add garlic and sauté until fragrant, about 1-2 minutes.

4. Pour in heavy cream, stir, and let it simmer. Add crumbled feta and grated parmesan. Whisk until the sauce is creamy and smooth.

5. Stir in truffle oil and return cooked chicken to the pan. Let everything simmer together for a few minutes to blend flavors.

6. Mix in fresh herbs and adjust seasoning as needed.

7. Plate the chicken and sauce, and top with crispy parmesan leeks. Garnish with more herbs or lemon zest if desired.