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Meat, Busy evenings

Chicken with creamy leeks and rice

Chicken with creamy leeks and rice is a simmered dish for 4 people, ready in 50 minutes, rated easy, for about €3.00 per person. The key is cooking the leeks low and slow until they turn sweet before stirring in the cream.

Tonight, chicken simmered in a soft leek and cream sauce, with rice to soak up every bit of it.

Chicken with creamy leeks and rice
Total time
50 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Leeks cooked gently in butter lose their bite and turn silky, almost melting on the fork. Heavy cream coats them without drowning them, while a splash of white wine adds a bit of brightness so the dish never feels heavy. The chicken, seared first then simmered in broth, stays tender and juicy, and the rice is really there to catch every last drop of sauce.

This is a weeknight dish that feels comforting without demanding constant attention, perfect for cold evenings when you want something that tastes like home. Kids usually ask for seconds, since nothing here is spicy and the texture is soft all the way through. On nights when you want to cook without stress but still want real flavor, this is exactly the kind of recipe Mon Chou loves putting on your table.

The ingredients

4 people

Butcher

  • Chicken breasts 600 g

Fruits and vegetables

  • Leeks 4

Dairy

  • Heavy cream 20 cl
  • Dry white wine 10 cl
  • Butter 30 g

Pantry

  • Riceoften in the pantry 280 g
  • Olive oiloften in the pantry 1 tbsp
  • Chicken brothoften in the pantry 20 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Wash the leeks, slice them into thin rounds, and let them cook gently in the butter over low heat. 15 min

    Wash them well after slicing, sand likes to hide between the layers.

  2. Meanwhile, cut the chicken into pieces and sear it in a pan with the olive oil until golden. 8 min

    Sear in small batches so the meat browns instead of steaming.

  3. Pour the white wine over the leeks, let it reduce, then add the broth and the chicken. 5 min

    The wine should cook off completely, leaving only its flavor behind.

  4. Let it simmer covered over low heat, then stir in the cream, salt, and pepper. 15 min

    Don't let it boil after adding the cream, or it may split.

  5. Cook the rice in salted water, drain it, and serve alongside the chicken. 11 min

    A bit of chopped chives over the sauce adds the freshness this mild dish needs.

Our tips to get it right

  • Pick thin leeks rather than thick ones, they release less water and cook down more evenly in the butter.
  • If the sauce looks too thin after adding the cream, let it simmer uncovered a few extra minutes instead of raising the heat.
  • Taste the broth before adding the cream, it's easier to adjust the salt at that point than right at the end.

The variations

  • Swap the chicken for turkey cutlets, the cooking time stays the same and the result is just as tender.
  • For a vegetarian version, skip the chicken and add sliced white mushrooms along with the leeks.
  • To speed things up for hungry kids, use pouch precooked rice and cut the simmering time down to 10 minutes.

What to serve it with

  • A green salad with vinaigrette
  • Crusty bread for the sauce
  • Sparkling water with lemon

Storage

This dish keeps for 2 to 3 days in the fridge in a sealed container. You can freeze it without the rice, since the cream sauce freezes better on its own. Reheat gently in a pan or saucepan over low heat so the sauce doesn't split.

Questions about this dish

Can you use light cream instead of heavy cream?

Yes, but the sauce will be thinner. Let it simmer uncovered a few extra minutes so it thickens slightly before serving.

Can you make this dish ahead of time?

You can prepare the leeks, chicken, and broth base a day ahead. Add the cream only when reheating gently so it doesn't split.

How do you keep the cream from splitting in the sauce?

Stir in the cream off high heat and don't let the sauce boil afterward. A short, gentle simmer is enough to keep it smooth and silky.

Can you replace the white wine with something else?

You can use extra chicken broth instead if you'd rather skip the alcohol. The dish loses a bit of brightness but still tastes good.

How long does it take to make a chicken with creamy leeks and rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken with creamy leeks and rice?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken with creamy leeks and rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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