Creamy chicken, sweetcorn and leeks

    50 min

    This is a fab chicken dish the whole family will love. It is creamy and very flavoursome. Chicken breast is sauteed in olive oil with leeks and sweetcorn. A finish of cream brings it to the next level. Serve over rice, or even pasta. It can also be used as a beautiful pie filling; simply place in a baking dish (or individual ramekins) and cover with puff pastry!

    10 people made this

    Serves: 4 

    • 360g rice (optional)
    • 1kg diced chicken breast
    • 100g plain flour
    • 2 tablespoons olive oil
    • 1 leek, thickly sliced
    • 2 sweetcorn cobs (or 200g frozen sweetcorn)
    • 500ml chicken stock
    • 250ml cream
    • 4 tablespoons chopped fresh parsley (optional)

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. If using, cook the rice using your preferred method.
    2. Coat the diced chicken breast in flour (I place the chicken and flour in a plastic bag and shake it, it's quick and simple.)
    3. Place oil and chicken in pan over medium high heat and fry until lightly browned. Add leek and cook for further 2 minutes. Add chicken stock and bring to the boil. Reduce heat, add sweetcorn and simmer uncovered for 15-20 minutes.
    4. Add cream and simmer uncovered for further 5 minutes or until it thickens up. Can be served over rice or by itself. Garnish with chopped fresh parsley if desired.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    So easy, with just a few Ingredients. Did worry about lack of salt but the stock cube compensated well. I did add pepper though. Very tasty....will definitely do it again, with maybe a pastry topping.  -  13 Jan 2014


    Delicious for the whole family and very filling, great winter meal  -  14 Dec 2013  (Review from Allrecipes AU | NZ)


    absolutely delicious  -  13 Feb 2010  (Review from Allrecipes AU | NZ)