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Meat, Classics and bistro fare

Creamy chicken and leeks with rice

Creamy chicken and leeks is a skillet of sliced chicken breast and tender leeks simmered in a mustard cream sauce, served over basmati rice. It serves 4, takes 40 minutes, is very easy to make, and costs €2.70 per serving. The key is cooking the leeks low and slow and searing the chicken briefly so it stays tender.

Tender chicken and leeks in a creamy sauce, served with white rice, the kind of comfort that gets you through a Tuesday night.

Creamy chicken and leeks with rice
Total time
40 min
Difficulty
Very easy
Cost per person
€2.70
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Creamy chicken and leeks is the kind of dish that comforts you on a weeknight without asking much in return. The leeks melt slowly in butter until they turn almost sweet, the chicken stays tender because it's seared for just a few minutes, and the mustard infused cream coats everything in a mellow sauce that pairs perfectly with plain white rice.

This is a Tuesday night recipe, the one you make on autopilot with what's already in the fridge. Kids love it because the sauce is mild and rice is always a hit, while adults appreciate how simple and budget friendly it is. Mon Chou suggests it for the nights when you want a warm meal without spending the whole evening on it.

The ingredients

4 people

Butcher

  • chicken breasts 4

Fruits and vegetables

  • leeks 4
  • shallot 1

Dairy

  • heavy cream 25 cl
  • butter 30 g

Pantry

  • basmati riceoften in the pantry 300 g
  • mustardoften in the pantry 1 tsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Slice the chicken into strips and the leeks into rounds.

    Use the white part and the tender green, the dark green is too fibrous.

  2. Brown the chicken in the butter for a few minutes, then set aside. 5 min

    Sear over high heat without stirring too much.

  3. In the same skillet, cook the shallot and leeks over low heat until soft. 12 min

    Cover halfway, the leeks will steam without browning.

  4. Return the chicken to the pan, add the cream and mustard, and let it thicken gently. 5 min

    Taste and season generously with pepper, the cream loves it.

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

    Drain it well, then fluff it with a fork.

Our tips to get it right

  • Pick thin leeks rather than thick ones, they cook faster and stay more tender.
  • Don't let the sauce boil once the cream is in, or it may split, just let it simmer gently.
  • Cook the rice while the leeks are simmering so everything is ready at the same time.

The variations

  • Swap the chicken for turkey cutlets, the cooking time stays the same.
  • For a vegetarian version, replace the chicken with sliced mushrooms browned the same way.
  • For a quicker kids' version, serve the sauce over pasta instead of rice, it cooks faster.

What to serve it with

  • Plain basmati rice
  • Green salad to start
  • Bread for soaking up the sauce

Storage

Creamy chicken and leeks keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the rice, for up to 2 months. Reheat it gently in a skillet over low heat so the sauce doesn't split.

Questions about this dish

Can I use heavy whipping cream instead of liquid cream?

Yes, heavy cream works well and makes the sauce a bit richer. Add it off the heat or over very low heat so it doesn't curdle.

Can I make this dish ahead of time?

Yes, you can make the chicken and leek mixture the day before and reheat it gently. Cook the rice at the last minute so it stays fluffy.

How do I keep the leeks from turning fibrous?

Use only the white and tender green parts of the leek, the dark green is tougher. Slice them into even rounds so they cook evenly.

Can I leave out the mustard if I don't like the flavor?

You can use half the amount or swap it for a splash of lemon juice to brighten the sauce. Mustard mostly adds character here, its flavor softens once mixed into the cream.

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

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

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

About 650 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 creamy chicken and leek skillet with rice cost?

About €2.70 per serving, or €10.80 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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