Chicken Leek and Butternut Squash Bake
A delightful, hearty one-pan dinner featuring tender chicken, sweet butternut squash, earthy leeks, and a creamy sauce accented with nutmeg and Parmesan.
Servings: 4 servings
Calories: 450kcal
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
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a skillet, heat olive oil over medium heat. Add diced chicken breast, season with salt and pepper, and cook until no longer pink, about 5-7 minutes. Remove and set aside.
- In the same skillet, sauté sliced leeks for about 5 minutes until soft. Add minced garlic and thyme, cooking for another minute until fragrant.
- Add cubed butternut squash to the skillet, cooking for an additional 5 minutes until slightly golden.
- Return the chicken to the skillet and stir in chicken broth, heavy cream (or crème fraîche), ground nutmeg, and half of the Parmesan cheese. Simmer for 2-3 minutes.
Baking
- Transfer the mixture to the prepared baking dish. Top with remaining Parmesan and breadcrumbs.
- Bake in the preheated oven for about 25-30 minutes, until top is golden and bubbling.
- Let it rest for 5 minutes before serving.
Notes
For extra flavor, marinate chicken beforehand in olive oil, salt, and pepper. Consider adding other herbs like rosemary or sage. For storage, let it cool and store in the fridge for up to 4 days or freeze for longer storage.