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Chicken Leek and Butternut Squash Bake – The Ultimate One-Pan Dinner

Chicken Leek and Butternut Squash Bake – The Ultimate One-Pan Dinner

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Indulge in the comforting flavors of Chicken Leek and Butternut Squash Bake – The Ultimate One-Pan Dinner. This creamy casserole combines tender chicken breast, sweet butternut squash, and aromatic leeks, all enveloped in a rich sauce that promises to warm the heart. Perfect for a cozy family dinner or meal prep, it’s a versatile dish that can easily be adjusted based on your pantry staples. With minimal cleanup thanks to its one-pan preparation, this dish is not only delicious but also practical for busy weeknights. Enjoy leftovers throughout the week, making every bite as delightful as the first.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 lb chicken breast, diced
  • 2 cups butternut squash, peeled and cubed
  • 2 large leeks, cleaned and sliced
  • 2 cloves garlic, minced
  • 1 tsp thyme (fresh or dried)
  • Salt and pepper, to taste
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream or crème fraîche
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1/2 cup breadcrumbs (optional)
  • Cooking spray or butter for greasing

Instructions

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Heat olive oil in a skillet over medium heat, add diced chicken, season with salt and pepper, and cook until no longer pink (about 5–7 minutes). Remove from skillet.
  3. Sauté sliced leeks in the same skillet for about 5 minutes until softened. Stir in minced garlic and thyme; cook for another minute.
  4. Add cubed butternut squash to the skillet and cook until slightly golden (about 5 minutes).
  5. Return chicken to the skillet; stir in chicken broth, heavy cream or crème fraîche, ground nutmeg, and half the Parmesan cheese. Simmer for 2–3 minutes.
  6. Transfer mixture to the greased baking dish. Top with remaining cheese and breadcrumbs if desired.
  7. Bake for 25–30 minutes until golden brown and bubbly. Let rest for 5 minutes before serving.

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