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Why make this recipe

Chicken Leek and Butternut Squash Bake is a comforting and hearty dish that brings warmth to any table. This recipe combines tender chicken, sweet butternut squash, and savory leeks, creating a delightful flavor profile. It’s perfect for a family dinner or a cozy gathering with friends. Not only is it delicious, but it’s also packed with nutrients. Plus, it’s easy to prepare and makes for great leftovers!

How to make Chicken Leek and Butternut Squash Bake

Ingredients

1 tbsp olive oil
1 lb chicken breast, diced (Can use chicken thighs for more flavor.)
2 cups butternut squash, peeled and cubed (Frozen butternut squash can be used if thawed.)
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 (Can substitute with Greek yogurt for a lighter meal.)
1/2 cup grated Parmesan cheese (Can use dairy-free alternative if needed.)
1/4 tsp ground nutmeg
1/2 cup breadcrumbs (optional) (Panko can be used for added crunch.)
Cooking spray or butter for greasing

Directions

Preparation

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the leeks and garlic. Sauté for about 3-4 minutes until they are soft.
Add the butternut squash, thyme, salt, and pepper. Cook for another 5-7 minutes.
Stir in the chicken broth, heavy cream, Parmesan cheese, and nutmeg. Return the chicken to the skillet and mix everything well.

Baking

Transfer the mixture to a greased baking dish. If desired, sprinkle breadcrumbs on top for a crunchy texture.
Bake in the preheated oven for 25-30 minutes until bubbly and golden on top.

How to serve Chicken Leek and Butternut Squash Bake

Serve your Chicken Leek and Butternut Squash Bake warm, right from the oven. It pairs well with a simple green salad or crusty bread. The creamy sauce and tender chicken make it a filling meal on its own, but feel free to add your favorite sides for a complete dinner experience.

How to store Chicken Leek and Butternut Squash Bake

To store leftovers, let the bake cool completely. Cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. To reheat, simply microwave or bake in the oven until heated through.

Tips to make Chicken Leek and Butternut Squash Bake

For added flavor, season the chicken with herbs before cooking.
If you prefer a lighter meal, use Greek yogurt instead of heavy cream.
To save time, use pre-chopped butternut squash available at many grocery stores.

Variation

Feel free to add other vegetables like carrots or spinach to this dish for extra nutrients. You can also use a different type of cheese, like cheddar or feta, to change the flavor profile.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking.

Can I make this dish ahead of time?
Absolutely! You can prepare it a day in advance, store it in the refrigerator, and bake it when you’re ready to eat.

Is it gluten-free?
You can make it gluten-free by omitting the breadcrumbs or using gluten-free breadcrumbs instead.