Chicken Leek and Butternut Squash Bake – The Ultimate One-Pan Dinner
Chicken Leek and Butternut Squash Bake is a comforting one-pan dinner that perfectly combines tender chicken, sweet butternut squash, and savory leeks in a creamy sauce. This dish is not only delicious but also incredibly easy to prepare, making it an ideal choice for busy weeknights or cozy family dinners. With its cheesy topping and hearty ingredients, it’s sure to warm your hearts during chilly autumn evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
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 or crème fraîche
- 1/2 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- 1/2 cup breadcrumbs (optional)
- Cooking spray or butter for greasing
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until no longer pink. Remove from skillet.
- 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 5 minutes until slightly golden.
- Return the chicken to the skillet. Add chicken broth, cream, nutmeg, and half of the Parmesan cheese; simmer for 2–3 minutes.
- Transfer everything into a greased baking dish, top with remaining cheese and breadcrumbs if desired.
- Bake for 25–30 minutes until golden brown and bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 105mg