Hey y'all! If you're searching for a hearty, flavorful dish that combines succulent chicken, sweet butternut squash, and tender leeks in a creamy, cheesy bake—you're in for a treat. This comforting Chicken Leek and Butternut Squash Bake is perfect for busy weeknights, family gatherings, or meal prep for the week ahead. The delightful blend of textures and flavors makes it a crowd-pleaser for all occasions. Let's get cooking!
Why You'll Love This
- Perfectly balanced flavors of savory chicken, sweet squash, and earthy leeks in every bite.
- Simple prep and easy cleanup—an ideal one-pan family dinner.
- Customizable for your favorite veggies or cheese varieties.
- Make-ahead friendly and great for leftovers, so you save time later.
- Wholesome, nourishing ingredients for a satisfying and filling meal.
Ingredients
- 2 large chicken breasts (about 16 oz/450g), diced into 1-inch pieces
- 1 medium butternut squash (about 1.5 lbs/700g), peeled and cubed
- 2 large leeks, cleaned and sliced into ¼-inch rounds
- 2 cloves garlic, minced
- 1 cup (240ml) heavy cream
- ⅓ cup (80ml) chicken broth
- 1 cup (110g) shredded mozzarella cheese
- ½ cup (50g) grated parmesan cheese
- 2 tablespoon olive oil
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- Optional: fresh parsley, finely chopped, for garnish
Directions
Prep & Preheat
- Preheat your oven to 400°F (200°C). Grease a large baking dish (9x13-inch) with a bit of olive oil or nonstick spray.
Prepare the Vegetables & Chicken
- In a large mixing bowl, combine the cubed chicken, butternut squash, and sliced leeks.
- Add minced garlic, olive oil, thyme, paprika, salt, and pepper. Toss until everything is evenly coated.
Assemble the Bake
- Transfer the mixture to your prepared baking dish and spread it out evenly.
- Pour the heavy cream and chicken broth evenly over the top.
- Sprinkle the mozzarella and parmesan cheese evenly across the surface.
Bake to Golden Perfection
- Bake uncovered for 40-45 minutes, or until the chicken is cooked through, squash is tender, and cheese is bubbling and golden brown.
- Let it cool for 5-10 minutes, then garnish with chopped parsley if desired and serve warm.
Notes
- Make sure the squash pieces are similar in size for even cooking.
- You can use boneless chicken thighs for richer flavor and more tenderness.
- Check the bake at 35 minutes; if the cheese is browning too quickly, loosely cover with foil.
Variations
- Vegetarian: Swap chicken for canned chickpeas or hearty white beans.
- Low Carb: Replace butternut squash with cauliflower florets.
- Spicy: Add a diced red chili or a dash of chili flakes to the mix.
Required Equipment
- Large mixing bowl
- Sharp knife and cutting board
- Baking dish (9x13-inch recommended)
- Measuring cups and spoons
Storage Instructions
- Let leftovers cool completely, then cover and refrigerate for up to 3 days.
- To reheat, cover and bake at 350°F (175°C) for 15-20 minutes or until heated through.
- This dish is freezer-friendly. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions & Pairings
- Serve with a simple green salad dressed in lemon vinaigrette for freshness.
- Crusty bread or garlic toast soaks up the delicious creamy sauce.
- Pair with a glass of chilled Sauvignon Blanc or Pinot Grigio for the adults.
Pro Tips for the Best Chicken Leek and Butternut Squash Bake
- Sauté the leeks in a little butter before baking for extra sweetness and depth.
- Use pre-diced butternut squash from the grocery store to save prep time.
- Let the bake rest before serving so the creamy sauce thickens up to perfection.
FAQ
Can I make this recipe ahead of time?
Yes! You can assemble everything up to a day in advance, then bake just before serving for maximum freshness and melty cheese.
Can I use frozen butternut squash?
Absolutely! Thaw it first and gently pat dry to prevent excess moisture in the bake.
What if I don't have heavy cream?
You can substitute half-and-half or whole milk for a lighter (yet still creamy) result.
Recipe Summary
- Prep time: 20 minutes
- Cook time: 45 minutes
- Total time: 1 hour 5 minutes
Ingredients
- 2 large chicken breasts, diced
- 1 medium butternut squash, peeled and cubed
- 2 large leeks, sliced
- 1 cup grated cheddar cheese
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
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1Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
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2Heat olive oil in a large skillet over medium heat. Add the diced chicken breasts and cook until lightly browned, about 5 minutes. Remove and set aside.
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3In the same skillet, add the sliced leeks and minced garlic. Sauté for 3-4 minutes until softened.
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4Add the cubed butternut squash to the skillet, season with salt and pepper, and cook for another 5 minutes, stirring occasionally.
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5Return the cooked chicken to the skillet. Pour in the heavy cream and stir well. Transfer the mixture to the prepared baking dish.
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6Sprinkle the grated cheddar cheese evenly on top. Bake in the preheated oven for 35-40 minutes, until the top is golden brown and the squash is tender. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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