Creamy Leek Chicken Rice
Tender chicken and sautéed leeks simmered in a creamy rice dish, creating a comforting and flavorful meal. The combination of aromatic leeks and succulent chicken gives this dish a delightful taste that will satisfy your cravings.
ingredients
- 1 lb boneless, skinless chicken breasts
- 2 leeks, white and light green parts only, sliced
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and black pepper, to taste
- 2 tbsp olive oil
steps
- 1.
In a large skillet, heat olive oil over medium-high heat.
- 2.
Season chicken breasts with salt and pepper, then sear them until golden brown, about 5 minutes per side. Set aside.
- 3.
In the same skillet, add sliced leeks and minced garlic. Sauté until leeks are softened and aromatic, around 3-4 minutes.
- 4.
Add rice to the skillet and stir to coat it with the oil and leek mixture. Toast the rice for about a minute.
- 5.
Pour in the chicken broth, heavy cream, and dried thyme. Stir well and bring to a simmer.
- 6.
Return the cooked chicken to the skillet, nestled among the rice mixture. Cover the skillet and cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
- 7.
Remove from heat, let it rest for a few minutes, then fluff the rice with a fork before serving.