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Chicken Leek and Butternut Squash Bake is a cozy, weeknight-friendly casserole that balances sweet, roasted squash with tender chicken and the mild onion-like sweetness of leeks. Friendly and unfussy, it layers simple ingredients into a creamy, cheesy bake that’s comforting enough for family dinners but smart enough to bring to a potluck. For a printable shopping list and a different take on the method, see the full recipe and notes.

Why make this recipe
If you’re tired of juggling multiple pans and want one-dish comfort without complicated prep, this bake solves that problem—minimal chopping, a single skillet for browning, and an oven finish that produces a golden, bubbling top. It transforms humble ingredients into a rich, satisfying meal that’s great for leftovers and versatile enough to adapt to what’s in your pantry.

Step-by-Step Guide to Making Chicken Leek and Butternut Squash Bake

Prep time and yields

Prep time: about 20–30 minutes (depending on squash peeling and chopping speed)
Cook time: 25–30 minutes in the oven plus about 10–15 minutes on the stove
Serves: 4–6, depending on portions

Ingredients

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

Directions

Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with cooking spray or a light smear of butter so the bake doesn’t stick.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, until they soften and become translucent — about 5–7 minutes. This gentle cooking brings out their sweet, mild flavor without browning.
Stir in the minced garlic and 1 teaspoon thyme, seasoning with salt and pepper to taste. Cook for about 30–60 seconds until fragrant.
Add the diced chicken to the skillet and cook until the pieces are opaque and no longer pink on the outside, about 4–6 minutes. You don’t need to cook them through completely at this stage since they’ll finish in the oven.
Mix in the cubed butternut squash, then pour in 1/2 cup chicken broth and 1/2 cup heavy cream or crème fraîche. Sprinkle in 1/4 teaspoon ground nutmeg and adjust salt and pepper. Stir gently to combine. Bring the mixture to a simmer and cover, letting it cook for about 8–10 minutes or until the squash is just tender when pierced with a fork. You want it soft but not falling apart.
Transfer the skillet mixture to the prepared baking dish, spreading it evenly. Sprinkle 1/2 cup grated Parmesan cheese over the top. If using, combine 1/2 cup breadcrumbs with a little extra olive oil or melted butter and sprinkle over the cheese for a crisp topping.
Bake in the preheated oven for 25–30 minutes, until the top is golden brown and the edges are bubbling. If you like a deeper crust, you can broil for the last 2 minutes — watch closely to avoid burning.
Remove from the oven and let rest for 5–10 minutes before serving; this helps the sauce thicken a little and makes portioning easier.

What makes each step count

Browning the leeks slowly develops their flavor and prevents the final bake from tasting raw or sharp.
Simmering the chicken and squash in the cream and broth concentrates the flavors and lets the squash absorb savory notes.
Letting the bake rest after it comes out ensures a creamier texture and cleaner slices.

Serving Suggestions for Chicken Leek and Butternut Squash Bake
This dish is hearty enough to serve as a stand-alone main, but pairing it with bright or textured sides lifts the meal:

A crisp green salad with lemon vinaigrette cuts through the richness and adds freshness.
Steamed green beans or sautéed spinach give a vibrant color contrast and a healthy counterpoint to the creamy casserole.
For a rustic, comforting spread, serve alongside warm crusty bread or a simple garlic butter baguette to mop up the sauce.
If you want to boost the meal into something more celebratory, add roasted Brussels sprouts with balsamic glaze or a tangy apple and fennel slaw.

Storage Tips for Chicken Leek and Butternut Squash Bake

Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C).
Freezer: Freeze in a suitable container for 2–3 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave until hot throughout, or warm in a 350°F (175°C) oven for 15–20 minutes (or until heated through) to maintain texture.

Tips to make Chicken Leek and Butternut Squash Bake

Keep the squash bite-sized: Cubes of roughly uniform size (about 1-inch) cook evenly and give pleasant texture contrast to the tender chicken.
Don’t rush the leeks: Sweating them slowly is the secret to a mellow, savory base.
If you like a lighter finish, swap crème fraîche for Greek yogurt stirred in just before baking (temper it with a spoonful of hot sauce mixture to avoid curdling).

Variations

Vegetarian option: Replace chicken with 2 cups of cooked chickpeas or white beans and use vegetable broth instead of chicken broth. The beans provide protein and a wonderful creamy texture.
Cheesy swap: Try Gruyère or sharp cheddar in place of Parmesan for a nuttier, more pronounced cheese flavor. Use a mix for depth.

Why this combination works
Leeks bring a soft, almost sweet onion flavor that blends smoothly with the buttery notes of butternut squash. Chicken acts as a neutral canvas, absorbing the creamy thyme-scented sauce and making the dish filling without overpowering the delicate vegetal flavors. The nutmeg is a small addition that amplifies the squash’s sweetness and ties the creamy elements together.

Make-ahead and meal prep ideas

Assemble it cold: You can prepare the skillet mixture up to the point of baking and store it covered in the refrigerator for 24 hours; bake straight from chilled (you may need to add 5–10 extra minutes).
Freezer-ready portions: Bake, cool completely, then portion into single-serving containers and freeze. Reheat in microwave or oven for quick lunches.
Batch-cook variations: Double the recipe and freeze one pan for future dinners, or halve for a smaller household.

Dietary notes and simple swaps

Lower-fat: Use half-and-half instead of heavy cream and reduce the cheese to 1/4 cup; the bake will be lighter but still comforting.
Dairy-free: Use full-fat coconut milk (for a slightly sweet undertone) and nutritional yeast in place of Parmesan for savory flavor.
Gluten-free: Substitute gluten-free breadcrumbs or skip them and top with chopped toasted nuts (like almonds or hazelnuts) for crunch.

Q&A and FAQs
Q: How do I keep the chicken moist?
A: Sear the chicken briefly and don’t overcook it in the skillet; it should finish cooking in the oven where the gentle heat and sauce keep it tender.

Q: Can I use pre-cut squash?
A: Yes — using pre-cut squash saves time. Just check for evenness in size and reduce stovetop simmering time if pieces are smaller.

Q: What if I don’t have leeks?
A: Substitute 1 large onion or 2 shallots, sliced thinly; onions will give a sharper edge, so cook them a touch longer to soften the flavor.

What can I add for extra color? Roasted cherry tomatoes folded in at the end or a scattering of chopped parsley brightens the plate.
Is this freezer-friendly? Yes — fully baked or unbaked, it freezes well for 2–3 months.

Troubleshooting

Sauce too thin: Return to the stovetop and simmer uncovered for a few minutes to reduce, or stir in a teaspoon of cornstarch dissolved in cold water and heat until thickened.
Squash too soft: Next time, par-cook it less on the stove or cut into larger cubes.

A final note on flavor balance
Seasoning is key. Because cream and cheese can mellow flavors, taste for salt and pepper before baking and adjust. If the dish feels flat after baking, a squeeze of lemon juice or a sprinkle of flaky sea salt can brighten it instantly.

Nutrition glance (approximate per serving)

Calories: 350–450 (depending on cream/cheese choices)
Protein: 25–30 g
Carbohydrates: 18–25 g
Fat: 18–28 g

Leftover ideas

Turn cold leftovers into a hearty sandwich with arugula and a smear of mustard.
Stir reheated portions into cooked pasta for an easy midweek pasta bake.
Use small scoops as a warm topping for a grain bowl with farro or quinoa.

Final tips for hosting

Make it visually appealing: Add chopped toasted nuts, a scattering of fresh herbs, or a dusting of paprika to the top just before serving.
Portion control: Let the dish rest before cutting to keep neat edges for serving, especially useful when plating for guests.

Conclusion

If you want another perspective or inspiration for adapting the bake to different diets, check out this helpful write-up on a similar Chicken, Leek and Butternut Squash Bake – Slimming Eats for lighter swaps and calorie-conscious tips, and explore cozy serving ideas in this detailed post about Chicken with Leeks & Butternut Squash | The English Kitchen which offers rustic variations and presentation suggestions.

Chicken Leek and Butternut Squash Bake

Author: admin
Total Time: 60 minutes
Yield: 4 servings 1x
Diet: Omnivore

Print Recipe

Description

A cozy casserole featuring sweet butternut squash, tender chicken, and leeks in a creamy, cheesy bake that’s perfect for family dinners or potlucks.

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

Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with cooking spray or a light smear of butter.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced leeks and cook until they soften and become translucent, about 5–7 minutes.
Stir in the minced garlic and 1 teaspoon thyme, seasoning with salt and pepper. Cook for about 30–60 seconds until fragrant.
Add the diced chicken to the skillet and cook until the pieces are opaque and no longer pink, about 4–6 minutes.
Mix in the cubed butternut squash, then pour in the chicken broth and heavy cream. Sprinkle in ground nutmeg and stir gently to combine. Bring to a simmer and cover, letting it cook for about 8–10 minutes.
Transfer the skillet mixture to the prepared baking dish. Sprinkle 1/2 cup grated Parmesan cheese over the top and optionally top with breadcrumbs mixed with a little olive oil.
Bake for 25–30 minutes until golden brown and bubbling. Let rest for 5–10 minutes before serving.

Notes

For a lighter option, substitute crème fraîche with Greek yogurt. Use vegetable broth and chickpeas for a vegetarian version.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 450mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg

Keywords: chicken, casserole, butternut squash, leeks, comfort food, easy dinner, weeknight meal

Chicken Leek and Butternut Squash Bake

Conclusion