If you’re searching for a comforting dish that feels like a warm hug on a plate, then this Chicken Leek and Butternut Squash Bake Recipe is absolutely going to steal your heart. Combining tender chicken, sweet roasted butternut squash, and the gentle, onion-like aroma of leeks, this casserole blends creamy richness with fresh herbaceous notes in the most delightful way. It’s not just about flavor here – the textures mingle beautifully, from the soft squash to the juicy chicken and the crisp, golden cheese topping. Whether it’s a cozy weeknight dinner or a special weekend treat, this recipe invites you to savor good food made with simple ingredients and lots of love.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, making the whole dish sing in harmony. From the juicy chicken that forms the protein backbone, to the vibrant butternut squash that adds a touch of sweetness and stunning color, each component is simple yet essential to crafting this beautiful bake.
- Boneless, skinless chicken thighs or breasts: Cut into bite-sized pieces for even cooking and tender bites packed with flavor.
- Butternut squash: Peeled and cubed, bringing natural sweetness and creamy texture once baked.
- Leeks: Only the white and light green parts, cleaned and sliced, offering a subtle onion flavor that brightens the dish.
- Garlic: Minced to infuse a fragrant warmth in every mouthful.
- Olive oil: For sautéing, adding a fruity and silky richness when cooked.
- Dried thyme and rosemary: Earthy herbs that enhance the savory depth of the chicken and vegetables.
- Salt and black pepper: To season and balance all the flavors with just the right amount of punch.
- Chicken broth: Adds moisture and layers of savory goodness during the simmering process.
- Heavy cream: Creates the luscious, creamy texture that ties everything together beautifully.
- Grated Parmesan cheese: For a salty, nutty crust that crisps up perfectly in the oven.
- Shredded mozzarella cheese (optional): Adds melty, gooey indulgence on top for extra comfort.
- Fresh parsley: Chopped for garnish, bringing a pop of color and fresh herbal brightness to finish the dish.
How to Make Chicken Leek and Butternut Squash Bake Recipe
Step 1: Brown the Chicken
Start by preheating your oven to 375°F, setting the stage for that perfect bake. Heat olive oil in a large skillet over medium heat and add your bite-sized chicken pieces. Cook them until they’re lightly browned but not fully cooked through—this browning step locks in savory flavors that will deepen during baking.
Step 2: Sauté the Leeks and Aromatics
In the same skillet, add your sliced leeks and cook until they soften and lose their sharpness, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional minute to develop that signature aromatic base that brings warmth and comfort to the dish.
Step 3: Add Butternut Squash and Herbs
Next, toss in the butternut squash cubes along with dried thyme, rosemary, salt, and black pepper. Cooking this mixture for 5 minutes helps the squash start to tenderize while the herbs infuse their captivating flavors. Stir occasionally to make sure the veggies don’t stick and everything gets evenly coated in the herbs.
Step 4: Combine Chicken and Liquids
Return the browned chicken to the skillet and pour in the chicken broth and heavy cream. Let everything simmer gently for 2 to 3 minutes, allowing the cream to thicken slightly and coatings to meld with the tender vegetables and chicken, creating that rich, silky sauce this recipe is known for.
Step 5: Assemble and Bake
Now transfer the entire mixture to a greased 9×13-inch baking dish. Sprinkle evenly with Parmesan and mozzarella cheeses to create a golden, bubbly topping during baking. Slide the dish into the oven and bake for 25 to 30 minutes until the squash is tender, the chicken is fully cooked through, and the cheese has formed that irresistible crust.
How to Serve Chicken Leek and Butternut Squash Bake Recipe
Garnishes
A quick sprinkle of freshly chopped parsley on top adds a vibrant splash of green and a fresh herbal note that perfectly balances the rich creaminess of the bake. It’s a simple step that makes the dish look and taste even more inviting.
Side Dishes
This bake pairs beautifully with a handful of different sides. Consider serving it alongside fluffy rice to soak up the creamy sauce, a crisp green salad to add contrast and freshness, or even some crusty bread for that extra comforting, hearty meal.
Creative Ways to Present
Serve the Chicken Leek and Butternut Squash Bake Recipe straight from the baking dish for a relaxed family-style dinner, or portion it into individual ramekins for a charming and personalized touch at dinner parties. You can even add a drizzle of balsamic glaze or a sprinkle of toasted nuts for texture and complexity on special occasions.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers into an airtight container and store them in the refrigerator for up to 3 days. The flavors only deepen overnight, making for even tastier meals when reheated.
Freezing
This casserole freezes wonderfully. Just make sure it’s completely cooled, then pack it tightly in a freezer-safe container or wrap it well. It will keep for up to 2 months and make for a convenient, delicious meal on busy days.
Reheating
Reheat leftovers in the oven at 350°F for about 20 minutes until warmed through and bubbly. Alternatively, microwave individual portions covered with a damp paper towel to keep the moisture in.
FAQs
Can I use chicken breasts instead of thighs in this Chicken Leek and Butternut Squash Bake Recipe?
Absolutely! Both thighs and breasts work well, though thighs tend to stay juicier and more tender. Just make sure to cut them into evenly sized pieces for uniform cooking.
Is it possible to make this recipe dairy-free?
Yes, you can swap the heavy cream for coconut cream or a plant-based alternative, and use nutritional yeast instead of Parmesan for a cheesy flavor without dairy.
Can I prepare this bake ahead of time before cooking?
Definitely! You can assemble the dish, cover it, and keep it refrigerated for up to 24 hours before baking. This makes it perfect for planning ahead without sacrificing freshness.
What can I substitute if I can’t find leeks?
Sweet onions or shallots make excellent substitutes for leeks and will provide a similar mild onion flavor to the dish.
Can I add other vegetables to this bake?
Yes, veggies like mushrooms, spinach, or zucchini can complement the flavors and add extra nutrition. Just be mindful of cooking times and moisture content when adding extras.
Final Thoughts
This Chicken Leek and Butternut Squash Bake Recipe is the kind of dish that stays with you — not only because it’s delicious and comforting but because it’s so easy to prepare with fresh, wholesome ingredients. Give it a try for your next meal and experience firsthand the wonderful combination of creamy textures, herby aromas, and hearty satisfaction. I promise, it will become one of your new go-to favorites!
Print
Chicken Leek and Butternut Squash Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Chicken Leek and Butternut Squash Bake is a comforting and hearty casserole combining tender chicken, sweet butternut squash, and aromatic leeks in a creamy sauce, topped with Parmesan and mozzarella cheese. Perfect for a wholesome, gluten-free main course, it’s a delicious fall-inspired dish baked to golden perfection.
Ingredients
Protein
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Vegetables
- 3 cups butternut squash, peeled and cubed
- 2 medium leeks, cleaned and sliced (white and light green parts only)
- 2 cloves garlic, minced
Liquids & Dairy
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (optional)
Herbs & Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it’s ready for baking the casserole once the ingredients are prepared.
- Brown the Chicken: Heat the olive oil in a large skillet over medium heat, add the bite-sized chicken pieces, cooking for 4–5 minutes until lightly browned but not fully cooked through. Remove the chicken and set it aside.
- Sauté Vegetables: In the same skillet, add the sliced leeks and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional minute, releasing their fragrance.
- Add Squash and Herbs: Add the cubed butternut squash, dried thyme, rosemary, salt, and black pepper to the skillet. Cook the mixture for about 5 minutes, stirring occasionally to soften the squash slightly.
- Combine Chicken and Sauce: Return the browned chicken to the skillet, then pour in the chicken broth and heavy cream. Let the mixture simmer gently for 2–3 minutes to meld the flavors and slightly thicken the sauce.
- Transfer and Prepare for Baking: Transfer the entire mixture into a greased 9×13-inch baking dish. Evenly sprinkle grated Parmesan cheese and shredded mozzarella (if using) on top to create a golden crust when baked.
- Bake the Casserole: Bake in the preheated oven for 25–30 minutes, or until the butternut squash is tender, the chicken is fully cooked through, and the cheese on top is melted, bubbly, and golden brown.
- Garnish and Serve: Remove the casserole from the oven and garnish with fresh parsley. Serve warm alongside your favorite sides such as rice, crusty bread, or a green salad.
Notes
- You can use pre-cut butternut squash to save preparation time.
- Swap heavy cream for half-and-half or a non-dairy alternative to lighten the dish or make it dairy-free.
- This casserole pairs wonderfully with rice, crusty bread, or a fresh green salad to complete your meal.
- Use chicken thighs for more moisture and flavor or breasts for a leaner option.
- For a vegetarian variation, replace chicken with firm tofu or chickpeas and use vegetable broth.
