Creamy Chicken and Leeks
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Creamy Chicken and Leeks

Creamy Chicken and Leeks

with rice and parsley garnish

Looking for a meal you can put together in a flash that the whole family is sure to love? This creamy chicken and leek dish is as easy to prepare as it is delicious. Suitable both for posh palates and picky eaters!

Tags:
Quick
Family Friendly
Allergens:
Milk
Soya
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

260 grams

Diced Chicken Breast

1 unit(s)

Leek

150 grams

Rice

2 unit(s)

Garlic

5 grams

Parsley

110 grams

Creme Fraiche

(Contains Milk)

25 grams

Grated Italian Style Hard Cheese

(Contains Milk)

1 sachet(s)

Worcester Sauce

(Contains Soya)

1 sachet(s)

Chicken Stock

Not included in your delivery

to taste

Oil

to taste

Butter

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)2765 kJ
Energy (kcal)661 kcal
Fat21.5 g
of which saturates11.8 g
Carbohydrate76.7 g
of which sugars5.9 g
Dietary Fiber0 g
Protein41.7 g
Cholesterol0 mg
Salt2.28 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Pan with Lid
Pot with Lid

Instructions

Make the Rice
1
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover, and cook for 10 mins.
  • Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
  • Trim and thinly slice the leek. Peel and grate the garlic.
Brown the Chicken
2
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Add the chicken and cook until browned all over, 3-4 mins (it shouldn't be fully cooked yet). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Season with salt and pepper. Transfer chicken from the pan.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Simmer the Sauce
3
  • Return the (now empty) pan to medium-high heat and melt a knob of butter.
  • Once melted, add the leeks and stock powder then season with salt and pepper.
  • Reduce heat to medium, cover and cook until tender, 8-10 mins.
  • Add the chicken, garlic, creme fraiche, Worcester sauce and half the cheese.
  • Mix together and allow to reduce for 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Finish and Serve
4
  • While the sauce simmers, roughly chop the parsley (stalks and all).
  • Fluff up the rice with a fork and divide between plates.
  • Spoon the creamy chicken and leeks over the top.
  • Sprinkle with chopped parsley and remaining cheese.
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