If you’re looking for a warm and hearty dinner that doesn’t take much time in the kitchen, look no further than this Chicken Leek and Butternut Squash Bake. This cozy one-pan dish is like a big hug on a plate, perfect for gathering your loved ones around the table. The blend of tender chicken, sweet butternut squash, and savory leeks will make everyone feel right at home. Plus, it’s simple to make, so you’ll have more time for what really matters—being with your family.
Why Make This Recipe
- Quick & Easy: Minimal prep means you can have dinner ready in no time.
- Family Favorite: Kids love the flavors, and it’s a fantastic way to sneak in some veggies.
- Budget-Friendly: Chicken and squash are affordable ingredients that stretch far.
- Comforting & Satisfying: Each bite offers warmth and a touch of nostalgia—like a meal from your childhood.
This recipe stands out because it combines the creaminess of the leeks with the sweetness of the butternut squash, creating a harmony of flavors that is both satisfying and delightful.
Ingredients
For the base:
- 1 pound chicken breast, diced
- 2 cups butternut squash, cubed
- 2 leeks, cleaned and sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon olive oil
- Salt and pepper to taste
For the topping:
- 1 cup breadcrumbs (or panko for extra crunch)
- 1/2 cup grated cheese (cheddar or your choice)
- 2 tablespoons unsalted butter, melted
How to Make Chicken Leek and Butternut Squash Bake
- Preheat your oven: Set it to 400°F (200°C) so it’s hot and ready when you’re done prepping. This helps your bake get crispy and golden.
- Prepare ingredients: Dice the chicken and cube the butternut squash. Clean and slice the leeks before you start cooking.
- Sauté the veggies: In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced leeks. Cook until they’re soft and fragrant, about 5 minutes.
- Combine ingredients: Stir in the diced chicken, butternut squash, thyme, salt, and pepper. Cook for an additional 5-7 minutes, or until the chicken is mostly cooked. This step builds those wonderful flavors!
- Transfer to a baking dish: Pour the mixture into a large baking dish, spreading it out evenly.
- Mix the topping: In a bowl, combine breadcrumbs, melted butter, and grated cheese. Sprinkle this evenly over the chicken and veggie mixture.
- Bake: Place the dish in the preheated oven for 20-25 minutes, until the topping is golden brown and the chicken is cooked through. Enjoy the mouthwatering aroma wafting through your kitchen!
How to Serve Chicken Leek and Butternut Squash Bake
- Serve hot from the oven in individual bowls for a cozy touch.
- Garnish with fresh herbs like parsley or thyme for a pop of color and extra flavor.
- Pair with a simple green salad or crusty bread to soak up all the delicious juices.
How to Store Chicken Leek and Butternut Squash Bake
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave for 1-2 minutes or warm it in the oven at 350°F (175°C) until heated through. You can also freeze portions in airtight containers for up to 2 months; just thaw and reheat when you’re ready to enjoy!
Tips to Make Chicken Leek and Butternut Squash Bake
- Use fresh leeks for the best flavor—make sure to rinse them thoroughly to remove any grit.
- For extra creaminess, stir in some cream or sour cream before baking.
- If your butternut squash is firm, microwave it for a minute or two to soften slightly, making it easier to cube.
Variation
- Gluten-Free: Use gluten-free breadcrumbs to make this dish suitable for those avoiding gluten.
- Vegetarian: Swap the chicken for chickpeas or cooked lentils for a hearty, plant-based option.
FAQs
Can I use frozen squash?
Yes! Frozen butternut squash works well. Just thaw it and drain excess water before adding it to the dish.
Can I prepare this ahead of time?
Absolutely! You can make the mixture a day ahead and store it in the fridge. Just add the topping before baking.
What other vegetables can I add?
Feel free to add carrots, spinach, or other favorite veggies to boost the nutrition and flavor of your bake.
Conclusion
This Chicken Leek and Butternut Squash Bake is not just a meal; it’s a way to bring warmth and joy to your dinner table. With its simple ingredients and steps, you can create a dish that will become a comforting tradition in your home. We’d love to hear your thoughts—please leave a comment and a star rating below! Share your experience on Pinterest or Facebook, and let’s spread the love for cozy dinners. What twist did you try? Let us know below!
Print
Chicken Leek and Butternut Squash Bake
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free option available
Description
A warm and hearty one-pan dish combining tender chicken, sweet butternut squash, and savory leeks, perfect for family gatherings.
Ingredients
- 1 pound chicken breast, diced
- 2 cups butternut squash, cubed
- 2 leeks, cleaned and sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon olive oil
- Salt and pepper to taste
- 1 cup breadcrumbs (or panko for extra crunch)
- 1/2 cup grated cheese (cheddar or your choice)
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 400°F (200°C).
- Dice the chicken and cube the butternut squash. Clean and slice the leeks.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced leeks. Cook until soft and fragrant, about 5 minutes.
- Stir in the diced chicken, butternut squash, thyme, salt, and pepper, cooking for an additional 5-7 minutes until the chicken is mostly cooked.
- Transfer the mixture to a large baking dish and spread it out evenly.
- In a bowl, combine breadcrumbs, melted butter, and grated cheese. Sprinkle this over the chicken and veggie mix.
- Bake for 20-25 minutes until the topping is golden brown and the chicken is cooked through.
Notes
Serve hot and garnish with fresh herbs. Pair with a green salad or crusty bread. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg