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Chicken Leek and Butternut Squash Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 32 reviews
  • Author: Kimberly
  • 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

  1. Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it’s ready for baking the casserole once the ingredients are prepared.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://slsrecipes.com/chicken-leek-and-butternut-squash-bake-recipe/