If you’re craving a hearty and heartwarming meal that feels like a comforting hug on a plate, this Chicken, Leek, and Butternut Squash Bake Recipe is exactly what you need. It combines tender chicken pieces with sweet, golden butternut squash and the gentle, oniony flavor of leeks, all brought together by a creamy, herb-infused sauce. The beautiful medley of textures and flavors makes this dish a satisfying choice for weeknight dinners or weekend feasts, guaranteeing smiles around the table with every delicious bite.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to nailing this cozy dish. Each element plays a vital role—whether it’s adding richness, sweetness, or that perfect savory balance you’ll crave again and again.
- 2 cups diced chicken breast: Choose fresh chicken breast for lean protein that soaks up flavors beautifully.
- 1 large leek, sliced: Adds a mild, sweet onion flavor that gently infuses the dish.
- 2 cups butternut squash, cubed: Sweet and tender, it brings a lovely autumnal color and natural sweetness.
- 2 tablespoons olive oil: For sautéing the leeks and chicken, giving a subtle fruity richness.
- 1 teaspoon garlic powder: Boosts the savory depth without overpowering the fresh ingredients.
- 1 teaspoon thyme: This herb adds an earthy, aromatic note that perfectly complements the chicken and squash.
- Salt and pepper to taste: Essential seasonings to bring all the flavors together.
- 1 cup chicken broth: Provides moisture and a gentle, savory base for the bake.
- 1/2 cup heavy cream: Makes the dish luxuriously creamy, balancing the vegetables and adding richness.
How to Make Chicken, Leek, and Butternut Squash Bake Recipe
Step 1: Preheat the Oven
Start by heating your oven to 375°F (190°C). This ensures it’s ready to give your bake that perfect even heat to finish cooking beautifully and create a wonderful golden top.
Step 2: Sauté the Leeks
Warm the olive oil in a large skillet over medium heat and gently cook the leeks until soft and fragrant. This step helps to mellow out their flavor and create a sweet, savory foundation for the bake.
Step 3: Brown the Chicken
Next, add your diced chicken breast to the skillet and cook until the pieces are golden brown on the outside. Browning the chicken locks in flavor and adds a lovely texture that balances the creaminess of the dish.
Step 4: Add Butternut Squash and Seasonings
Stir in the cubed butternut squash along with garlic powder, thyme, salt, and pepper. The spices and herbs will meld with the natural sweetness of the squash, creating a dreamy flavor combination that fills your kitchen with irresistible aromas.
Step 5: Pour in the Chicken Broth
Pour the chicken broth over the mixture and bring it to a gentle simmer. This simmering step softens the squash while infusing the whole dish with savory notes that keep every bite juicy and flavorful.
Step 6: Transfer and Add Cream
Carefully move the skillet contents into a baking dish and drizzle the heavy cream evenly on top. The cream adds richness and helps develop a luscious sauce during baking, making each mouthful wonderfully indulgent.
Step 7: Bake to Perfection
Place the baking dish in your preheated oven and bake for 25-30 minutes, until the chicken is fully cooked through and the butternut squash is tender. This step melds all the flavors and textures together, resulting in a comforting, cohesive dish.
Step 8: Cool and Serve
Allow the bake to rest for a few minutes after removing it from the oven. This brief cooling period lets the sauce thicken slightly so it clings to every forkful, making serving and eating a total joy.
How to Serve Chicken, Leek, and Butternut Squash Bake Recipe
Garnishes
Fresh herbs like chopped parsley or thyme add a bright, fresh touch that complements the creamy bake perfectly. A sprinkle of grated Parmesan or a drizzle of extra virgin olive oil also brings a lovely finishing touch that elevates every bite.
Side Dishes
Serve this hearty bake alongside simple greens like a crisp arugula or spinach salad to balance the richness. Roasted root vegetables or a crusty artisan bread are fantastic for soaking up the luscious sauce and completing the meal.
Creative Ways to Present
For a cozy dinner party, spoon the Chicken, Leek, and Butternut Squash Bake Recipe into decorative ramekins or individual cast iron skillets. You can also top with toasted pine nuts or crispy shallots for added texture and flair.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even more delicious when reheated.
Freezing
This bake freezes wonderfully. Portion it into freezer-safe containers and keep for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat your Chicken, Leek, and Butternut Squash Bake Recipe gently in the oven at 350°F (175°C) until warmed through, or microwave in short bursts to maintain the creamy texture without drying out the chicken.
FAQs
Can I use a different type of squash?
Absolutely! Butternut squash is preferred for its sweetness and texture, but delicata or acorn squash can also work well, though the flavor and cooking times might vary slightly.
Is it possible to make this recipe dairy-free?
Yes. You can substitute the heavy cream with coconut milk or a dairy-free cream alternative to keep the dish creamy without dairy.
Can I prepare this recipe ahead and bake later?
You can assemble the bake in advance and refrigerate it for up to 24 hours before cooking. Just add an extra 5-10 minutes to the baking time if it’s chilled from the fridge.
How spicy is this dish?
This recipe is mild and comforting with herbaceous notes rather than heat. You can always add a pinch of red pepper flakes if you want a little extra kick.
What’s the best way to dice the chicken for this bake?
Cut the chicken into bite-sized pieces, about one-inch cubes, to ensure even cooking and to blend harmoniously with the squash and leeks.
Final Thoughts
There is something truly special about this Chicken, Leek, and Butternut Squash Bake Recipe that makes it feel like more than just a meal—it’s a cozy invitation to enjoy simple, delicious comfort food with those you love. Whether you’re new to cooking or seeking a dependable family favorite, I promise this dish will quickly become one of your go-tos. Give it a try, and savor every spoonful!
Print
Chicken, Leek, and Butternut Squash Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Leek and Butternut Squash Bake is a comforting and hearty dish perfect for a cozy meal. Tender chicken breast is sautéed with sweet leeks and seasoned with garlic and thyme, combined with cubed butternut squash, simmered in chicken broth, and finished in the oven with a drizzle of creamy heavy cream. The result is a flavorful, creamy bake that’s simple to prepare and perfect for chilly evenings.
Ingredients
Protein and Vegetables
- 2 cups diced chicken breast
- 1 large leek, sliced
- 2 cups butternut squash, cubed
Seasonings and Liquids
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup chicken broth
- 1/2 cup heavy cream
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it reaches the optimal temperature for baking the dish.
- Sauté the leeks: Heat olive oil in a large skillet over medium heat. Add the sliced leeks and cook until they become soft and fragrant, about 3-5 minutes.
- Cook the chicken: Add the diced chicken breast to the skillet with the leeks and cook until the chicken is browned on all sides and cooked through, approximately 5-7 minutes.
- Add vegetables and seasonings: Stir in the cubed butternut squash along with garlic powder, thyme, salt, and pepper to evenly coat the ingredients.
- Simmer with broth: Pour the chicken broth into the skillet and bring the mixture to a gentle simmer, allowing the squash to begin softening, about 5 minutes.
- Prepare for baking: Transfer the entire mixture from the skillet into a baking dish. Drizzle the heavy cream evenly over the top to add a rich, creamy finish.
- Bake the dish: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and the butternut squash is tender when pierced with a fork.
- Cool and serve: Remove the dish from the oven and let it cool for a few minutes before serving to allow the flavors to settle and to avoid burns.
Notes
- This dish can be customized with other herbs such as rosemary or sage for varied flavor profiles.
- If you prefer a thicker sauce, you can sprinkle a little flour or cornstarch during the simmering stage to thicken the broth before baking.
- Use full-fat heavy cream for a richer taste or substitute with half-and-half for a lighter version.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
