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

Scale

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

Cook Mode Prevent your screen from going dark

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.