Skip to content
Chicken, leek and mushroom pilaf recipe

Chicken, leek and mushroom pilaf recipe

19 ratings

See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 491 calories / serving
  • Dairy-free


  • 1 tbsp olive oil
  • 1 leek, sliced
  • 2 carrots, peeled and diced
  • 500g skinless chicken thigh fillets, cut into bite-sized pieces
  • 300g easy cook brown rice
  • 1 chicken stock cube, made up to 800ml
  • 250g chestnut mushrooms, halved
  • 1 tsp Dijon mustard
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 12%
  • Sugars

    54g 6%
  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 63.9g Protein 33.1g Fibre 5.2g


  1. Heat the oil in a large pan over a medium heat and cook the leek, carrots and chicken thighs for 5 minutes.
  2. Add the rice and chicken stock to the pan. Cover and simmer for 10 minutes.
  3. Stir in the mushrooms and Dijon mustard, cover and cook for 15 minutes until the rice is tender and all of the stock has been absorbed. Cut into a thick portion of chicken and check that it is cooked through, with no pink showing and the juices run clear.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.