Chicken, Leek, and Butternut Squash Bake Recipe

Introduction

This Chicken Leek and Butternut Squash Bake is a comforting and flavorful dish perfect for cozy evenings. With tender chicken, sweet squash, and creamy sauce topped with a golden crust, it combines wonderful autumn flavors in one easy meal.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 2 cups butternut squash, peeled and cubed
• 2 large leeks, cleaned and sliced
• 2 cloves garlic, minced
• 1 tsp thyme (fresh or dried)
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 1/2 cup heavy cream or crème fraîche
• 1/2 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• 1/2 cup breadcrumbs (optional)
• Cooking spray or butter for greasing

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking dish using cooking spray or butter.
2. Step 2: Heat olive oil in a skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until no longer pink. Remove the chicken and set aside.
3. Step 3: In the same skillet, sauté the sliced leeks for about 5 minutes until softened. Add the minced garlic and thyme, cooking for another minute until fragrant.
4. Step 4: Add the cubed butternut squash to the skillet and cook for 5 minutes until it starts to turn golden.
5. Step 5: Return the cooked chicken to the skillet. Stir in the chicken broth, heavy cream (or crème fraîche), ground nutmeg, and half of the grated Parmesan cheese. Let it simmer gently for 2 to 3 minutes to combine the flavors.
6. Step 6: Transfer the mixture to the prepared baking dish. Sprinkle the remaining Parmesan and breadcrumbs evenly on top.
7. Step 7: Bake in the oven for 25 to 30 minutes, until the top is golden and bubbly.
8. Step 8: Remove from the oven and let the bake rest for 5 minutes before serving. This helps the flavors settle and makes it easier to portion.

Tips & Variations

• For a crunchier topping, mix the breadcrumbs with a little melted butter before sprinkling over the bake.
• Try swapping the chicken breast for thighs if you want juicier meat.
• Add a handful of fresh spinach or kale in step 5 for some extra greens.
• Use fresh thyme for a brighter herb flavor, or dried thyme if that’s what you have on hand.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the topping crisp, or microwave on medium power if short on time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the mixture up to step 6 and refrigerate it covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I use a different squash instead of butternut?

Absolutely! Kabocha or pumpkin would work well as alternatives, though cooking times might vary slightly depending on the hardness of the squash.

Chicken, Leek, and Butternut Squash Bake Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

This comforting Chicken Leek and Butternut Squash Bake combines tender diced chicken with sweet butternut squash and flavorful leeks in a creamy, cheesy sauce. Baked to perfection with a golden breadcrumb topping, this dish is perfect for a hearty weeknight dinner or cozy family meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1 lb chicken breast, diced
• 2 cups butternut squash, peeled and cubed
• 2 large leeks, cleaned and sliced
• 2 cloves garlic, minced

Seasonings and Liquids

• 1 tbsp olive oil
• 1 tsp thyme (fresh or dried)
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 1/2 cup heavy cream or crème fraîche
• 1/4 tsp ground nutmeg

Cheese and Topping

• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (optional)
• Cooking spray or butter for greasing

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a baking dish with cooking spray or butter to prevent sticking.
2. Cook Chicken: Heat olive oil in a skillet over medium heat. Add diced chicken seasoned with salt and pepper, and cook until no longer pink in the center. Remove the chicken from the skillet and set aside.
3. Sauté Leeks and Garlic: In the same skillet, add the sliced leeks and sauté for about 5 minutes until they are softened. Add the minced garlic and thyme, cooking for an additional minute to release their aromas.
4. Cook Butternut Squash: Add the cubed butternut squash to the skillet and cook for around 5 minutes until it starts to turn slightly golden.
5. Combine Ingredients and Simmer: Return the cooked chicken to the skillet. Stir in the chicken broth, heavy cream or crème fraîche, ground nutmeg, and half of the grated Parmesan cheese. Simmer the mixture for 2 to 3 minutes until slightly thickened and well combined.
6. Assemble in Baking Dish: Transfer the entire skillet mixture into the prepared baking dish. Sprinkle the remaining Parmesan cheese evenly on top, followed by the breadcrumbs if using, to create a golden crust.
7. Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes until the top is golden brown and bubbling.
8. Rest and Serve: Once baked, let the dish rest for 5 minutes before serving to allow the flavors to meld and make it easier to portion.

Notes

• You can substitute chicken thighs for chicken breast if you prefer darker meat, which will add more moisture.
• For a lower calorie version, use half-and-half or milk instead of heavy cream, but the sauce will be less rich.
• Breadcrumb topping is optional but adds a nice crunchy texture contrast.
• Make sure to clean leeks thoroughly as they can hold dirt between layers.
• This dish reheats well and is even better the next day as flavors deepen.

Keywords: chicken bake, butternut squash recipe, leek chicken casserole, creamy chicken bake, easy dinner, baked chicken and vegetables