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Chicken, Leek, and Butternut Squash Bake – The Ultimate One-Pan Dinner Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 24 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Chicken Leek and Butternut Squash Bake is the ultimate one-pan dinner, combining tender diced chicken breast, sweet roasted butternut squash, and flavorful leeks in a creamy garlic and thyme sauce. Topped with Parmesan cheese and a crunchy breadcrumb crust, this dish is both comforting and elegantly simple, perfect for an easy weeknight meal or casual entertaining.

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

Seasonings and Flavorings

  • 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

Instructions

  1. Preheat and Prep: Preheat your oven to 375°F (190°C) and lightly grease a baking dish with cooking spray or butter to prevent sticking.
  2. Cook Chicken: Heat olive oil in a skillet over medium heat. Add the diced chicken breast, season with salt and pepper, and cook until the chicken is no longer pink inside. Remove the chicken from the skillet and set aside.
  3. Sauté Leeks and Garlic: In the same skillet, add the sliced leeks and sauté for about 5 minutes until softened. Add minced garlic and thyme, and cook for an additional minute until fragrant.
  4. Cook Butternut Squash: Add the peeled and cubed butternut squash to the skillet and cook for 5 minutes until lightly golden, stirring occasionally.
  5. Combine Ingredients and Simmer: Return the cooked chicken to the skillet with the vegetables. Pour in the chicken broth and heavy cream (or crème fraîche), add the ground nutmeg, and half of the grated Parmesan cheese. Stir everything together and let it simmer gently for 2 to 3 minutes to blend the flavors.
  6. Assemble and Top: Transfer the mixture to your prepared baking dish. Evenly sprinkle the remaining Parmesan cheese and the optional breadcrumbs over the top for a crispy crust.
  7. Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, until the top is golden brown and bubbly.
  8. Rest and Serve: Remove from the oven and let the dish rest for 5 minutes before serving to allow the flavors to settle.

Notes

  • You can substitute crème fraîche with sour cream or Greek yogurt for a tangier flavor.
  • If you prefer a gluten-free version, omit the breadcrumbs or use gluten-free breadcrumbs.
  • The dish can be prepared in advance up to the baking step and stored in the refrigerator; bake just before serving.
  • Fresh thyme is preferred for best flavor but dried thyme works well too.
  • Ensure the chicken is fully cooked during the initial sauté to keep the final bake safe and tender.

Find it online: https://yumrecipesfood.com/chicken-leek-and-butternut-squash-bake-the-ultimate-one-pan-dinner-recipe/