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Chicken Leek and Butternut Squash Bake

A comforting and hearty dish combining tender chicken, sweet butternut squash, and savory leeks. Perfect for family dinners or cozy gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. In the same skillet, add the leeks and garlic. Sauté for about 3-4 minutes until they are soft.
  4. Add the butternut squash, thyme, salt, and pepper. Cook for another 5-7 minutes.
  5. Stir in the chicken broth, heavy cream, Parmesan cheese, and nutmeg. Return the chicken to the skillet and mix everything well.
Baking
  1. Transfer the mixture to a greased baking dish. If desired, sprinkle breadcrumbs on top for a crunchy texture.
  2. Bake in the preheated oven for 25-30 minutes until bubbly and golden on top.

Notes

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.