Chicken Leek Butternut Squash Bake (Recipe for Printing)

Hearty chicken, leek, and butternut squash come together in a cozy one-pan bake, blending creamy Parmesan, thyme, and nutmeg for weeknight or autumn comfort. Save & click.

# What You Need:

→ Main Components

01 - 1 tablespoon olive oil
02 - 1 pound chicken breast, diced
03 - 2 cups butternut squash, peeled and cubed
04 - 2 large leeks, cleaned and sliced
05 - 2 cloves garlic, minced

→ Seasonings and Sauces

06 - 1 teaspoon thyme, fresh or dried
07 - Salt, to taste
08 - Black pepper, to taste
09 - 1/2 cup chicken broth
10 - 1/2 cup heavy cream or crème fraîche
11 - 1/2 cup grated Parmesan cheese
12 - 1/4 teaspoon ground nutmeg

→ For Topping

13 - 1/2 cup breadcrumbs (optional)
14 - Cooking spray or butter for greasing the baking dish

# How to Make It:

01 - Preheat oven to 375°F (190°C) and lightly grease a baking dish using cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Add diced chicken breast, season with salt and black pepper, and cook for 6–8 minutes until chicken is no longer pink. Remove chicken from the skillet and set aside.
03 - In the same skillet, add sliced leeks and sauté for 5 minutes until softened. Add minced garlic and thyme, cooking for an additional minute to release aroma.
04 - Add cubed butternut squash to the skillet and cook for 5 minutes, stirring occasionally, until the squash turns slightly golden.
05 - Return cooked chicken to the skillet. Pour in chicken broth, heavy cream, and add ground nutmeg. Sprinkle in half of the grated Parmesan cheese. Stir well and simmer for 2–3 minutes.
06 - Transfer skillet contents into the prepared baking dish. Evenly top with the reserved Parmesan cheese and scatter breadcrumbs over the surface if using.
07 - Bake in the preheated oven for 25–30 minutes, or until the top is golden and bubbling.

# Extra Tips:

01 - Ensure the leeks are thoroughly cleaned to remove all grit before slicing. For best results, use freshly grated Parmesan cheese.

Return