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!

Family Friendly
Protein Rich
Total Time20 minutes
Cooking Time25 minutes


Serving amount

260 grams

Diced Chicken Breast

1 unit(s)


150 grams


2 unit(s)


5 grams


110 grams

Creme Fraiche

(Contains Milk)

1 unit(s)

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


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2734 kJ
Energy (kcal)654 kcal
Fat20.8 g
of which saturates11.4 g
Carbohydrate76.7 g
of which sugars5.9 g
Dietary Fiber0 g
Protein41.1 g
Cholesterol0 mg
Salt2.22 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.


Pan with Lid
Pot with Lid


Make the Rice
  • 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
  • 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. Remove the 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
  • Return the (now empty) pan to medium-high heat with a knob of butter.
  • Once the butter is melted, add the leeks and stock powder. Season with salt and pepper.
  • Reduce heat to medium, cover and cook until softened, 8-10 mins.
  • Add the chicken, garlic, creme fraiche, Worcester sauce and half the cheese.
  • Mix together and cook until reduced slightly, 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Finish and Serve
  • 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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