Dinner

Chicken, leek & blue cheese pilaf Recipe

ByCleo Brixton December 1, 2025December 1, 2025

Introduction

This chicken, leek, and blue cheese pilaf is a flavorful one-pan meal that combines tender chicken with fresh vegetables and the rich tang of gorgonzola. It’s a comforting dish that’s both hearty and fresh, perfect for a cozy weeknight dinner.

The image shows a white round plate filled with a colorful rice dish. The bottom layer is light brown cooked rice mixed with small green peas spread evenly. Large slices of green zucchini with visible seeds are scattered on top along with chunks of lightly browned cooked chicken. There are also sautéed rings of onion adding texture, and small pieces of crumbly blue cheese sprinkled around. A silver fork rests on the bottom left edge of the plate. To the right, a stainless steel pan holds more of the same dish, with a large silver spoon resting inside it. Above the plate, a small white dish contains crushed black and white pepper. All items sit on a bright blue textured surface changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

75g brown basmati rice
2 tsp vegetable bouillon powder
1 bay leaf
1 tsp rapeseed oil
2 skinless chicken breast fillets (about 300g), chopped
1 leek (about 190g), thinly sliced
2 courgettes (about 215g), thinly sliced
160g frozen peas
4 walnut halves, broken
25g gorgonzola, chopped

Instructions

Step 1: Tip the rice into a large pan with 600ml water, the vegetable bouillon powder, and bay leaf. Cover and bring to the boil, then reduce the heat and simmer gently for 20 minutes.
Step 2: When the rice has been cooking for 10 minutes, heat the rapeseed oil in a large frying pan or wok over medium-high heat. Stir-fry the chopped chicken for 2 minutes until just cooked through, then remove it from the pan.
Step 3: In the same pan, fry the sliced leek until it starts to color. Add the courgette and stir-fry for a few minutes more, then add the frozen peas and cook until heated through.
Step 4: When the rice is cooked, tip it into the pan with the vegetables along with any liquid left from cooking. Return the chicken to the pan or wok, then cover and cook for 5 minutes more to allow flavors to meld.
Step 5: Stir in the broken walnuts and chopped gorgonzola just before serving, allowing the cheese to melt slightly for added creaminess. Serve hot.

Tips & Variations

Swap gorgonzola for blue cheese or feta for a milder flavor.
Add a squeeze of lemon juice at the end to brighten the flavors.
Use chicken thighs instead of breast for juicier meat.
Toast the walnuts beforehand for extra crunch and deeper flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave until warmed through. Adding a splash of water or broth can help keep the pilaf moist during reheating.

How to Serve

A white plate filled with a mixed rice dish on a white marbled surface. The dish has three main layers: at the bottom, light brown cooked rice, scattered green peas and small chunks of cooked white chicken meat. On top of this, sliced cooked green zucchini rounds and slices of sautéed onions are spread evenly. The top layer is decorated with small pieces of creamy blue cheese and walnut halves. A silver fork rests on the left side of the plate. Next to it, there is a silver pan with more of the same dish, with a silver spoon resting inside. In the background near the top, a small white bowl holds mixed black and white peppercorns. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown basmati?

Yes, you can substitute white basmati rice, but reduce the cooking time to about 10-12 minutes as white rice cooks faster than brown.

Can I prepare this dish in advance?

Yes, you can prepare the pilaf up to the point of adding the walnuts and cheese. Store it in the refrigerator and add walnuts and cheese just before serving for the best texture and flavor.