Creamy Chicken and Leek Stroganoff
If you’re looking for a chicken dish that won’t dry out your chicken but that you also don’t have to cook for hours, this chicken and leek stroganoff is for you!
Equipment
Large frying pan with lid (12-inch / 30cm)
Sharp chef's knife
Chopping board
Medium saucepan (for rice)
Wooden spoon or silicone spatula
Instant-read meat thermometer
Ingredients
1 ¼ cups rice - 250g / 9oz
1 large leek - approximately 200g / 7oz, trimmed and sliced
3.5 oz mushrooms - sliced, about 4-5 medium (100g)
2 medium chicken breast - minced, approximately 400g / 14oz total
1-2 tablespoons olive oil
1 tablespoon butter - 15g / 0.5oz
1 cup white wine - 240ml / 8 fl oz
⅔ cup water - 160ml / 5.5 fl oz
1 pinch salt
1 pinch ground black pepper
2 tablespoons parsley - fresh ; finely chopped, about 1/4 bunch
1 ¼ cups heavy cream - 300ml / 10 fl oz
1 medium lemon - for serving (optional)
Instructions
- Cook the rice according to package directions.1 1/4 cups rice
- Cut both ends of the leek, cut in half lengthways, slice across thinly, and then wash underwater.1 large leek
- If using fresh parsley, finely chop it and set aside.2 tablespoons parsley
- Place a large frying pan over high heat and add 1-2 tablespoons of olive oil and the butter. Once the butter has melted, add the sliced leek, white wine, water, and a pinch of salt and pepper. Reduce heat slightly, cover loosely, and simmer for 5 minutes until the leeks are completely soft and the alcohol has cooked off.1-2 tablespoons olive oil, 1 tablespoon butter, 1 large leek, 1 cup white wine, 2/3 cup water, 1 pinch salt, 1 pinch ground black pepper
- Remove the cover and add the minced chicken, chopped parsley, heavy cream, and sliced mushrooms. Stir well to break up the chicken, bring to a gentle boil, then reduce to a medium simmer. Cook for 10 minutes, stirring occasionally, until the chicken is fully cooked through (165°F / 74°C internal temperature, no pink remaining) and the sauce has thickened.2 medium chicken breast, 2 tablespoons parsley, 1 1/4 cups heavy cream, 3.5 oz mushrooms
- Drain the rice if needed and divide between serving bowls. Spoon the stroganoff over the top and finish with a squeeze of fresh lemon juice if desired.1 1/4 cups rice, 1 medium lemon
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. The sauce thickens when cold — reheat gently over low heat with a splash of water or chicken stock to loosen.
Freezing: Freeze for up to 2 months. Freeze stroganoff and rice separately. Cream sauces may turn slightly grainy after thawing — whisk continuously while reheating to bring the sauce back together.
Make-Ahead: Prepare the leek and wine base up to a day ahead and refrigerate. When ready to cook, reheat the base, then add the chicken, cream, and mushrooms and continue as written.
Substitutions: Ground turkey works as a direct swap for minced chicken with no changes to timing. For a lighter version, substitute half the heavy cream with full-fat crème fraîche.
Pro Tip: Keep the heat at a genuine medium simmer — never a rolling boil — once the cream is added. Boiling heavy cream can cause it to split and turn grainy.
Nutrition
Serving: 1servingCalories: 1362kcalCarbohydrates: 111gProtein: 39gFat: 70gSaturated Fat: 40gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 255mgSodium: 255mgPotassium: 994mgFiber: 4gSugar: 7gVitamin A: 2878IUVitamin C: 38mgCalcium: 172mgIron: 3mg
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