Chicken Leek Butternut Bake

This chicken leek and butternut squash bake is exactly what I crave when I want something cozy and hearty yet easy to pull together after a busy day. Everything roasts in one dish and creates layers of creamy sauce, tender vegetables, and golden bubbling cheese on top. There is so much flavor with minimal fuss and not a single pan left to scrub after dinner.

I still remember the first time I made this when my sister came to visit—the kitchen smelled amazing and we both went for seconds before the pan even hit the table.

Gather Your Ingredients

• Chicken breast: Diced for lean protein that cooks quickly
• Butternut squash: Peeled and cubed, adds natural sweetness. Look for one with a matte skin and firm flesh with no soft spots
• Leeks: Cleaned and sliced bring a subtle onion flavor and creamy texture. Pick ones with lots of white and light green which are the most tender
• Garlic: Minced elevates the flavor and aroma. Fresh cloves are best
• Thyme: Fresh or dried for earthy herby notes. Go for fresh if available, just strip the leaves
• Olive oil: For sautéing and flavor. Choose extra virgin for best taste
• Salt and pepper: For seasoning and balance
• Chicken broth: For moisture and rich background flavor. Go for low sodium to better control seasoning
• Heavy cream or crème fraîche: For richness and a silky sauce. Use crème fraîche if you want extra tang
• Parmesan cheese: Grated for savory saltiness. Buy a wedge and grate fresh if possible
• Ground nutmeg: To tie the creamy sauce together and add warmth. Just a pinch goes a long way
• Breadcrumbs: Optional for a crisp crunchy topping. Use fresh if you have extra bread lying around
• Cooking spray or butter: For greasing so nothing sticks and cleanup is easy

How to Make It

Prep the Dish:

Preheat your oven to 375°F. Set out a baking dish and lightly grease it with cooking spray or butter so you will not lose any crispy bits later.

Cook the Chicken:

Heat olive oil in a large skillet over medium heat. Add the diced chicken then season right away with salt and pepper. Cook, stirring occasionally, until each piece is no longer pink throughout. Remove chicken from skillet and set aside on a plate.

Soften the Leeks:

In the same skillet, add sliced leeks and cook for about five minutes over medium heat. Let them get soft and slightly translucent. Stir frequently so they do not brown. Add the minced garlic and thyme and cook for one minute until fragrant.

Sauté the Squash:

Add cubed butternut squash to the pan and give everything a good stir. Cook for five minutes until the edges of the squash start to take on a golden tone. This adds natural sweetness and flavor.

Simmer the Sauce:

Return cooked chicken to the skillet. Pour in chicken broth, heavy cream or crème fraîche, ground nutmeg, and half of the Parmesan. Simmer for two to three minutes to let everything meld together. You want the sauce just beginning to thicken.

Assembly:

Transfer the skillet mixture into the prepared baking dish and spread it out evenly. Sprinkle over the rest of the Parmesan and the breadcrumbs for crunch.

Bake:

Slide the whole dish into the oven and bake for twenty five to thirty minutes. Watch for the top to turn golden brown and the sauce to bubble around the edges. Serve hot straight from the pan.

Leeks are truly my favorite ingredient here. Their gentle sweetness and buttery texture make this dish feel restaurant-worthy. My grandmother used to add them to everything so cooking with leeks always brings back sweet memories of her kitchen.

Flavor Boosters

Let the bake cool completely before covering and storing in the fridge. It will stay fresh for up to three days. Reheat in the oven for best texture but you can microwave portions if in a rush. For longer storage, freeze tightly covered and thaw overnight in the fridge before reheating.

Serving Suggestions

This bake is wonderful on its own but a side salad with lemony vinaigrette balances the creamy richness. Fresh bread to mop up the sauce is never a bad idea. For extra greens, toss in a handful of baby spinach in the last few minutes before baking.

Creative Twists

One-pan bakes evolved from traditional French gratins where vegetables and meats are layered together under a crisp topping. In spring, try replacing butternut squash with asparagus and peas or in fall use parsnips and carrots to keep things seasonal.

For weeknight magic nothing beats this one-pan wonder. Let it sit for a few minutes before serving and enjoy those layers of flavor.

Common Questions About This Recipe

→ Can I substitute butternut squash with another vegetable?

Yes, swap butternut squash for sweet potatoes or pumpkin for a similar texture and sweetness, adjusting cook time as needed.

→ Is it possible to make this dish ahead?

Prepare ahead by assembling the bake, cover, and refrigerate up to 24 hours. Bake just before serving for the best texture.

→ Can I use chicken thighs instead of breast?

Absolutely. Boneless, skinless chicken thighs add more flavor and stay juicy during baking; adjust cooking time if needed.

→ What sides go well with this bake?

Pair with a green salad, crusty bread, or steamed greens like broccoli for a balanced meal.

→ How can I make this dish lighter?

Use light cream or crème fraîche, reduce Parmesan, or skip the breadcrumb topping to cut calories and fat.