Hey y'all! Craving something hearty, colorful, and full of flavor for dinner tonight? This Easy Chicken Leek & Butternut Squash Bake is the answer. With tender chicken, creamy leeks, and sweet roasted Butternut Squash all nestled in a golden, cheesy bake, this dish is as comforting as it gets. Perfect for cozy family dinners, meal prep, or impressing guests on a chilly evening. Let's get cooking!
Why You'll Love This Easy Chicken Leek & Butternut Squash Bake
- One-Pan Wonder: Everything bakes in one dish, making cleanup a breeze.
- Nutritious & Satisfying: Packed with lean protein and vitamin-rich veggies for a wholesome meal.
- Incredibly Flavorful: Sweet butternut squash pairs perfectly with savory chicken and fragrant leeks.
- Customizable: Easily swap out ingredients to fit your taste or pantry staples.
- Prep Ahead: Assemble in advance and pop in the oven when ready to eat.
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1 medium butternut squash (about 1.5 lbs or 680g), peeled, seeded, and cubed
- 2 large leeks, cleaned and sliced (white and light green parts only)
- 2 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup (240ml) low-sodium chicken broth
- ¾ cup (80g) shredded mozzarella cheese
- ⅓ cup (30g) grated Parmesan cheese
- 2 tablespoon fresh parsley, chopped (optional for garnish)
Directions
Step 1: Prep the Ingredients
Preheat your oven to 400°F (200°C). Grease a 9x13-inch (23x33cm) baking dish with a bit of olive oil or nonstick spray. Peel and cube the butternut squash, slice the leeks, and cut the chicken into bite-sized pieces.
Step 2: Mix and Layer
In a large bowl, combine the chicken, butternut squash cubes, sliced leeks, olive oil, dried thyme, smoked paprika, garlic powder, salt, and pepper. Toss everything until coated evenly. Spread the mixture evenly in the prepared baking dish.
Step 3: Add Broth and Bake
Pour the chicken broth over the mixture in the baking dish. Cover tightly with foil and bake for 30 minutes.
Step 4: Add Cheese Top & Finish Baking
Remove the foil and sprinkle both mozzarella and Parmesan cheeses evenly over the baked mixture. Continue baking, uncovered, for 15-20 minutes or until the cheese is golden and bubbly and the veggies are tender.
Step 5: Garnish and Serve
Let the bake cool for a few minutes, then sprinkle with fresh parsley if desired. Serve warm and enjoy!
Notes
- If your butternut squash pieces are large, cut them smaller for even, tender results.
- The leeks can be swapped for yellow onion if needed.
- Use rotisserie chicken to save time—just reduce the bake time by 10 minutes.
Variations
- Creamy Version: Add ½ cup heavy cream or crème fraîche with the broth for extra richness.
- Low-Carb: Swap butternut squash for cauliflower florets.
- Vegetarian: Omit chicken and add extra squash and leeks, plus some white beans for protein.
Required Equipment
- Large mixing bowl
- 9x13-inch (23x33cm) baking dish
- Sharp knife and cutting board
- Aluminum foil
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled portions in freezer-safe containers for up to 3 months. Reheat in the oven at 350°F (175°C) until hot and bubbling, about 15-20 minutes for refrigerated, 30-35 minutes if frozen.
Suggested Pairings & Serving Recommendations
- Serve with crusty bread or a simple green salad for a complete meal.
- Pair with a glass of crisp white wine like Sauvignon Blanc.
- Add roasted green beans or broccoli on the side for extra veggies.
Pro Tips
- Cut the squash and leeks uniformly for even cooking and beautiful presentation.
- Use freshly grated cheese for the best melt and flavor.
- Let the bake rest 10 minutes before serving for cleaner slices and deeper flavor.
FAQ
- Can I make this bake ahead of time?
- Absolutely—assemble everything in the baking dish, cover, and refrigerate for up to 24 hours before baking.
- Can I use a different cheese?
- Yes! Gruyère, cheddar, or fontina are all delicious substitutes in this recipe.
- How do I prepare leeks properly?
- Slice off the dark green tops, then cut the leeks lengthwise and rinse well under running water to remove any hidden grit.
Ingredients
- 2 large chicken breasts, cut into bite-size pieces
- 1 medium butternut squash, peeled and diced
- 2 leeks, trimmed and sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 150 ml chicken stock
- 50 g grated cheddar cheese
- Salt and black pepper to taste
Instructions
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1Preheat your oven to 190°C (375°F). Lightly grease a large baking dish.
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2Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chicken pieces, season with salt and pepper, and cook until lightly browned, about 5 minutes.
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3In a large mixing bowl, combine the browned chicken, diced butternut squash, sliced leeks, dried thyme, garlic powder, and remaining olive oil. Toss to coat evenly.
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4Transfer the mixture to the prepared baking dish. Pour the chicken stock evenly over the top.
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5Cover with foil and bake for 30 minutes. Remove foil, sprinkle with grated cheddar cheese, and bake uncovered for another 10 minutes, until the cheese is golden and bubbly.
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6Let the bake rest for a few minutes before serving. Enjoy hot with your favorite side.
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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