Chicken Leek and Butternut Squash Bake
Chicken Leek and Butternut Squash Bake is the ultimate one-pan dinner that brings together tender chicken, sweet butternut squash, and mild leeks in a creamy, cheesy sauce. This dish is a perfect solution for busy weeknights or special gatherings, offering comfort and flavor in every bite. With minimal cleanup and the ability to prep ahead of time, it’s an ideal choice for families seeking nutritious meals without sacrificing taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- 1/2 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish with cooking spray or butter.
- Heat olive oil in a skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until no longer pink (about 5–7 minutes). Remove from heat.
- In the same skillet, sauté sliced leeks for about 5 minutes until softened. Add minced garlic and thyme; cook for another minute.
- Stir in cubed butternut squash and cook for another 5 minutes until slightly golden.
- Return cooked chicken to the skillet. Add chicken broth, heavy cream, ground nutmeg, and half of the Parmesan cheese. Simmer for 2–3 minutes until heated through.
- Pour everything into the prepared baking dish. Top with remaining Parmesan cheese.
- Bake for 25–30 minutes until golden brown on top.
- Let rest for about 5 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg