Chicken, Leek, and Butternut Squash Bake Recipe
This Chicken Leek and Butternut Squash Bake is a comforting and flavorful dish combining tender chicken breast, sweet butternut squash, and aromatic leeks in a creamy, cheesy sauce. Baked until golden and bubbly, it’s an easy weeknight meal that impresses with its rich texture and subtle herbal notes.
- 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
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
Seasoning and Herbs
- 1 tbsp olive oil
- 1 tsp thyme (fresh or dried)
- Salt and pepper, to taste
- 1/4 tsp ground nutmeg
Liquids and Dairy
- 1/2 cup chicken broth
- 1/2 cup heavy cream or crème fraîche
- 1/2 cup grated Parmesan cheese
Toppings
- 1/2 cup breadcrumbs (optional)
- Cooking spray or butter for greasing baking dish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a baking dish using cooking spray or butter to prevent sticking during baking.
- Cook Chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the diced chicken breast with salt and pepper, then add to the skillet. Cook the chicken until it is no longer pink in the center, then remove it from the skillet and set aside.
- Sauté Leeks and Aromatics: In the same skillet, add the sliced leeks and cook them for about 5 minutes until they soften. Add minced garlic and thyme, cooking for an additional minute to release their fragrant flavors.
- Cook Butternut Squash: Add the peeled and cubed butternut squash to the skillet with the leeks and garlic. Cook for 5 minutes, allowing the squash to develop a slightly golden color and start to soften.
- Combine Ingredients and Simmer: Return the cooked chicken to the skillet. Stir in 1/2 cup chicken broth, 1/2 cup heavy cream or crème fraîche, ground nutmeg, and half of the grated Parmesan cheese. Allow the mixture to simmer for 2–3 minutes so the flavors meld and the sauce thickens slightly.
- Assemble and Top: Transfer the chicken and vegetable mixture into the prepared baking dish. Sprinkle the remaining Parmesan cheese evenly over the top followed by the optional breadcrumbs for a crunchy topping.
- Bake: Place the baking dish in the preheated oven. Bake for 25–30 minutes or until the top is golden brown and the sauce is bubbly, indicating the dish is heated through and ready.
- Rest and Serve: Remove the dish from the oven and let it rest for 5 minutes before serving. This allows the dish to set slightly, making it easier to serve and enhancing the flavors.
Notes
- Using crème fraîche instead of heavy cream can add a slight tang and richness to the sauce.
- Breadcrumbs are optional but add a nice crunchy texture on top.
- You can substitute chicken breast with thighs for a juicier result.
- Fresh thyme provides more vibrant flavor versus dried thyme but either works well.
- If you don’t have butternut squash, sweet potatoes can be a good alternative.
Keywords: chicken bake, butternut squash recipe, leek casserole, creamy chicken dish, easy baked dinner
