If you’re craving a dish that feels like a warm hug after a long day, look no further than the Chicken, Leek, and Butternut Squash Bake – One-Pan Comfort Food Recipe. This dish effortlessly combines tender chicken, sweet butternut squash, and mild leeks in a creamy, cheesy sauce that’s baked to golden perfection. It’s the kind of meal that fills your kitchen with inviting scents and your heart with the joy of simple, delicious home cooking. Whether you’re cooking for family or friends, this bake brings together comforting flavors with minimal fuss, making every bite a cozy celebration.
Ingredients You’ll Need
Getting your ingredients ready for this Chicken, Leek, and Butternut Squash Bake – One-Pan Comfort Food Recipe is straightforward and rewarding. Each component plays a vital role in building the perfect texture, flavor, and color balance to the dish, all while keeping it approachable and easy to prepare.
- Olive oil: Adds a subtle fruitiness and helps brown the chicken for extra flavor.
- Chicken breast, diced: The hearty protein base that keeps the bake satisfying and light.
- Butternut squash, peeled and cubed: Provides a natural sweetness and vibrant orange hue that makes the dish visually appealing.
- Leeks, cleaned and sliced: Bring a gentle oniony flavor that softens and sweetens as it cooks.
- Garlic, minced: Gives a punch of aroma and depth without overpowering the other ingredients.
- Thyme (fresh or dried): Infuses an earthy, woodsy note perfect for this autumn-inspired bake.
- Salt and pepper: Essential seasoning that enhances every other flavor.
- Chicken broth: Adds moisture and richness, ensuring the bake stays creamy and tender.
- Heavy cream or crème fraîche: Makes the sauce silky and luxurious, tying all the flavors together.
- Grated Parmesan cheese: Delivers a salty, nutty finish and helps create a golden crust.
- Optional breadcrumbs: Sprinkle on top for a delightful crunch that contrasts the creamy interior.
How to Make Chicken, Leek, and Butternut Squash Bake – One-Pan Comfort Food Recipe
Step 1: Preheat and Prep
Start by setting your oven to 375°F (190°C). Having the oven ready ensures when your bake is assembled, it goes in immediately for that perfect cook time and texture.
Step 2: Cook the Chicken
Heat the olive oil in a skillet over medium heat until shimmering. Add the diced chicken breast, seasoning with salt and pepper, and cook just until the pieces lose their pink color. This quick sear locks in flavor and juices that make every bite tender and delicious. Once done, transfer the chicken to a bowl and set aside.
Step 3: Sauté the Leeks and Garlic
In the same skillet, toss in the sliced leeks and cook until they’re soft and fragrant, about 5 minutes. Then add the minced garlic and thyme; let them cook together for another minute to build a fragrant, savory base for the dish.
Step 4: Add Butternut Squash
Now stir in the cubed butternut squash, allowing it to soften slightly but still hold its shape. Cooking it for about 5 minutes in the skillet helps deepen its naturally sweet flavor so it shines in the final bake.
Step 5: Combine Ingredients and Simmer
Return the cooked chicken to the skillet. Pour in the chicken broth and creamy element—either heavy cream or crème fraîche. Add half the grated Parmesan cheese, season with salt and pepper, then gently simmer the mixture for 2 to 3 minutes. The sauce will thicken a bit, enveloping all the ingredients in a luscious coating.
Step 6: Transfer to Baking Dish and Add Toppings
Pour everything into your baking dish, spreading it evenly. Sprinkle the remaining Parmesan cheese over the top and, if you like a little extra crunch, scatter the optional breadcrumbs to finish it off deliciously.
Step 7: Bake to Golden Perfection
Pop the dish into the preheated oven and bake for 25 to 30 minutes. You’ll know it’s ready when the top is bubbling and beautifully golden brown, creating that perfect crisp contrast to the creamy inside.
Step 8: Rest Before Serving
Once baked, let the dish rest for about 5 minutes. This little patience moment lets the flavors meld even further and allows the bake to settle for easier serving.
How to Serve Chicken, Leek, and Butternut Squash Bake – One-Pan Comfort Food Recipe
Garnishes
A sprinkle of fresh parsley or thyme leaves on top adds a fresh pop of color and herbaceous brightness, which brightens the richness of the dish beautifully. Alternatively, a few shavings of extra Parmesan cheese can heighten that cheesy indulgence.
Side Dishes
This bake is wonderfully filling on its own, but if you want to elevate the meal, consider pairing it with a crisp green salad dressed lightly with lemon vinaigrette or some roasted Brussels sprouts for a textural contrast and added nutrition.
Creative Ways to Present
For a fun twist, serve this bake in individual ramekins for a personal, elegant touch. You can also use it as a filling for puff pastry and bake until golden for a delightful variation that’s perfect for special dinners or entertaining guests.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Chicken, Leek, and Butternut Squash Bake – One-Pan Comfort Food Recipe can be stored in an airtight container in the fridge for up to 3 days. This makes it an excellent choice for next-day lunches or quick dinners during a busy week.
Freezing
If you want to keep it longer, freezing is a great option. Portion the bake into freezer-safe containers, and it will keep well for up to 2 months. Just be sure to cool it completely before freezing to maintain optimum texture and flavor.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm in the oven at 350°F (175°C) until heated through and bubbly, about 15-20 minutes. Alternatively, microwave portions can be warmed, though the oven will restore some of the original crispness on top.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add even more juiciness and flavor. Just be sure to cut them into similar-sized pieces and cook until they’re nicely browned and cooked through.
Is there a substitute for the heavy cream?
You can swap heavy cream with crème fraîche for a tangier, slightly lighter creaminess. For a dairy-free option, a full-fat coconut milk can work but will add a subtle coconut flavor.
Can this recipe be made vegetarian?
Yes! To make a vegetarian version, replace chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth. It will still be comforting and full of amazing flavors.
What if I don’t have leeks?
Onions or shallots are excellent substitutes. They have a similar sweetness and will work perfectly when sautéed before adding the squash.
Can I prepare this in advance and bake later?
Yes! Prepare the entire dish up to the baking step, cover, and refrigerate for up to 24 hours. When ready, just bake as directed, adding a few extra minutes if it’s coming straight from the fridge.
Final Thoughts
The Chicken, Leek, and Butternut Squash Bake – One-Pan Comfort Food Recipe is truly one of those dishes that brings warmth and delight to your table with every bite. It’s straightforward to prepare, deeply satisfying, and perfect for cozy evenings or casual gatherings. I can’t wait for you to make it and see just how this simple combination creates such a memorable meal that feels like a true labor of love. Give it a try, and you’ll have a new favorite comfort food for years to come.
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Chicken, Leek, and Butternut Squash Bake – One-Pan Comfort Food Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Chicken Leek and Butternut Squash Bake is the ultimate one-pan dinner combining tender chicken breast, sweet butternut squash, and fragrant leeks in a creamy Parmesan sauce. Baked to golden perfection with a crunchy topping, this comforting dish is both hearty and easy to prepare, perfect for a wholesome family meal.
Ingredients
Main 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
For the Sauce
- 1/2 cup chicken broth
- 1/2 cup heavy cream or crème fraîche
- 1/2 cup grated Parmesan cheese
Optional Topping
- 1/2 cup breadcrumbs
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish evenly.
- Cook Chicken: Heat olive oil in a skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until no longer pink, about 5-7 minutes. Remove from heat and set aside.
- Sauté Leeks: In the same skillet, add sliced leeks and sauté for about 5 minutes until softened. Add minced garlic and thyme, cooking for an additional minute to develop flavors.
- Add Butternut Squash: Stir in the cubed butternut squash and continue cooking for another 5 minutes, allowing the squash to slightly soften.
- Combine Ingredients: Return cooked chicken to the skillet. Stir in chicken broth, heavy cream or crème fraîche, and half of the Parmesan cheese. Season with nutmeg if desired. Simmer gently for 2–3 minutes until the sauce thickens slightly.
- Transfer to Baking Dish: Pour the mixture into a baking dish. Sprinkle remaining Parmesan cheese over the top, and optionally add breadcrumbs for a crunchy topping.
- Bake: Place the dish in the preheated oven and bake for 25–30 minutes, until the top is golden brown and bubbly.
- Rest and Serve: Let the bake rest for 5 minutes after removing from the oven, then serve warm.
Notes
- You can substitute heavy cream with crème fraîche for a slightly tangier flavor.
- Fresh thyme is preferred but dried thyme works well if fresh is unavailable.
- Breadcrumb topping is optional but adds a nice crunch to the bake.
- To make the dish dairy-free, substitute heavy cream and Parmesan with plant-based alternatives.
- Ensure the butternut squash is peeled well to avoid tough skin in the final dish.
