Dinner

Chicken, Leek & Blue Cheese Pilaf Recipe

ByEthan Lark December 2, 2025December 2, 2025

Introduction

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

The image shows a white round plate filled with a colorful dish consisting of four main layers: the base layer is light brown cooked rice mixed with green peas and small onion slices, the next layer has sliced green zucchini with a soft texture, followed by chunks of cooked chicken with a golden-brown outside, and the top layer is scattered with small pieces of blue cheese and walnut halves. A silver fork rests on the plate's left edge. To the right, there is a large silver pan filled with more of the same dish and a silver spoon resting inside it. Above the plate, a small white bowl holds a coarse mix of black and white pepper. The background is a white marbled texture, creating a fresh and bright look. 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: Place the rice in a large pan with 600ml water, vegetable bouillon powder, and the bay leaf. Cover and bring to a boil, then reduce the heat and simmer for 20 minutes.
Step 2: After the rice has cooked for 10 minutes, heat the rapeseed oil in a large frying pan or wok over medium-high heat. Stir-fry the chopped chicken for a couple of minutes until just cooked, then remove it from the pan and set aside.
Step 3: In the same pan, fry the sliced leek until it starts to colour. Add the sliced courgettes and stir-fry for a few minutes more, then add the frozen peas.
Step 4: When the rice is cooked, drain any excess liquid if needed and add the rice along with any cooking liquid to the vegetable mixture in the pan.
Step 5: Return the chicken to the pan or wok, cover, and cook everything together for 5 more minutes to allow the flavors to combine.
Step 6: Stir in the broken walnuts and chopped gorgonzola just before serving, allowing the cheese to melt slightly for a creamy finish. Serve hot.

Tips & Variations

For extra flavor, try adding a pinch of freshly ground black pepper or a sprinkle of chopped fresh herbs like parsley or thyme before serving.
Swap gorgonzola for another blue cheese or feta if you prefer a milder taste.
To make it vegetarian, replace the chicken with firm tofu or chickpeas and use vegetable stock exclusively.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until thoroughly warmed, adding a splash of water if the pilaf seems dry.

How to Serve

A white round plate filled with a layered dish showing green peas scattered throughout the light brown rice base, with slices of cooked green zucchini, chunks of light golden brown chicken pieces, and small dollops of creamy white cheese mixed with blue accents placed on top along with a few walnut pieces. To the right, part of a stainless steel pan with the same dish is visible, with a metal spoon resting on it. In the top center, a small white bowl contains cracked black and red peppercorns. The whole scene is set on a bright white marbled texture background. 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, white rice can be used, but reduce the cooking time as white rice cooks faster than brown basmati. Follow the rice package instructions for timing.

Is it possible to prepare this dish ahead of time?

Yes, you can cook the rice and chicken parts separately in advance, then combine with the cooked vegetables and cheese just before serving for a quick reheat.