When you’re craving a dish that’s both incredibly comforting and packed with wholesome goodness, look no further than this Chicken Leek And Butternut Squash Bake Recipe. This recipe offers a delightful balance of tender chicken, sweet butternut squash, and savory leeks, all brought together in a creamy, satisfying bake that’s perfect for any occasion.
Key Ingredients for Chicken Leek And Butternut Squash Bake Recipe
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
- 2 large leeks, white and light green parts only, thinly sliced and thoroughly washed
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1.5 cups half-and-half or heavy cream
- 1/4 cup grated Parmesan cheese
- Optional: 1/4 cup chopped fresh parsley for garnish
How to Make Chicken Leek And Butternut Squash Bake Recipe
This Chicken Leek And Butternut Squash Bake Recipe is a dream to make! In just about 20 minutes of prep, you’ll have a meal that’s both wonderfully easy and deeply satisfying. Imagine tender chicken and sweet, caramelized butternut squash mingling with delicate leeks, all enveloped in a luscious, creamy sauce that will have you licking your plate. This bake promises a rich texture and a harmonious blend of flavors that’s perfect for a weeknight dinner or a comforting weekend treat.
Step-by-Step Instructions
- Preheat Oven and Prepare Squash: Begin by preheating your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, half of the dried thyme, half of the dried rosemary, salt, and pepper. Spread the seasoned squash in a single layer on a baking sheet.
- Roast the Squash: Roast the butternut squash for 20-25 minutes, or until it’s tender and slightly caramelized. Once roasted, remove from the oven and set aside.
- Sauté the Leeks: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the thinly sliced and washed leeks to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the leeks are softened and translucent. Be careful not to brown them.
- Brown the Chicken: Add the bite-sized chicken thigh pieces to the skillet with the softened leeks. Season the chicken with the remaining dried thyme, rosemary, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage.
- Combine Ingredients: Add the roasted butternut squash cubes to the skillet with the chicken and leeks. Stir gently to combine all the ingredients.
- Add Cream and Cheese: Pour the half-and-half (or heavy cream) over the chicken, squash, and leeks. Stir in the grated Parmesan cheese. Ensure everything is well distributed.
- Bake the Dish: Place the oven-safe skillet or Dutch oven into the preheated oven. Bake for 20-25 minutes, or until the sauce is bubbly and has thickened slightly, and the chicken is cooked through.
- Rest and Serve: Remove the bake from the oven and let it rest for 5 minutes before serving. This allows the flavors to meld and the sauce to set slightly. Garnish with fresh parsley if desired.
Why You’ll Love This Chicken Leek And Butternut Squash Bake Recipe
You will adore this Chicken Leek And Butternut Squash Bake Recipe for its sheer comforting embrace and vibrant, wholesome flavors. The star of this dish is undoubtedly the harmonious marriage of tender chicken, sweet roasted butternut squash, and subtly sweet leeks, all enrobed in a luscious, creamy sauce that feels utterly decadent. Making this at home offers fantastic value, providing a restaurant-quality meal without the hefty price tag, proving that delicious and nourishing food doesn’t have to break the bank. The addition of fragrant herbs and nutty Parmesan cheese elevates simple ingredients into something truly special, creating a satisfying depth of flavor that can be easily compared to a rich pot pie but with a healthier, more robust profile.
Dive into this incredible bake and experience a new favorite weeknight wonder that’s as simple to prepare as it is delightful to devour. Forget takeout menus; this Chicken Leek And Butternut Squash Bake Recipe is your new go-to for an easy, budget-friendly, and utterly delicious meal that’s sure to impress your whole family. Give it a try and discover the magic of this comforting casserole – your taste buds will thank you!
Storing and Reheating Tips
To store any delicious leftovers of your Chicken Leek And Butternut Squash Bake:
- Refrigeration: Allow the bake to cool completely at room temperature. Transfer the leftovers to an airtight container and refrigerate for up to 3-4 days.
- Reheating: For the best results, reheat individual portions in the oven at 350°F (175°C) until warmed through. Alternatively, you can reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave. Be aware that the sauce might separate slightly when reheated; a gentle stir usually resolves this.
- Freezing: While this bake is best enjoyed fresh, it can be frozen. Ensure it’s completely cooled before transferring it to freezer-safe containers or heavy-duty foil. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating as described above.
Final Thoughts
This Chicken Leek And Butternut Squash Bake Recipe truly embodies comfort food at its finest. It’s a simple yet incredibly flavorful dish that’s perfect for creating heartwarming memories around the dinner table. Gather your ingredients and whip up this delightful bake – we’re confident you’ll find it a delicious addition to your recipe repertoire.
Chicken Leek And Butternut Squash Bake Recipe
Ingredients
Equipment
Method
- Begin by preheating your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, half of the dried thyme, half of the dried rosemary, salt, and pepper. Spread the seasoned squash in a single layer on a baking sheet.1 large butternut squash, 2 tablespoons olive oil, 1 teaspoon dried thyme, 0.5 teaspoon dried rosemary, salt and freshly ground black pepper
- Roast the butternut squash for 20-25 minutes, or until it’s tender and slightly caramelized. Once roasted, remove from the oven and set aside.
- While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the thinly sliced and washed leeks to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the leeks are softened and translucent. Be careful not to brown them.2 large leeks, 2 tablespoons olive oil
- Add the bite-sized chicken thigh pieces to the skillet with the softened leeks. Season the chicken with the remaining dried thyme, rosemary, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage.1.5 lbs boneless, skinless chicken thighs, 1 teaspoon dried thyme, 0.5 teaspoon dried rosemary, salt and freshly ground black pepper
- Add the roasted butternut squash cubes to the skillet with the chicken and leeks. Stir gently to combine all the ingredients.
- Pour the half-and-half (or heavy cream) over the chicken, squash, and leeks. Stir in the grated Parmesan cheese. Ensure everything is well distributed.1.5 cups half-and-half or heavy cream, 0.25 cup grated Parmesan cheese
- Place the oven-safe skillet or Dutch oven into the preheated oven. Bake for 20-25 minutes, or until the sauce is bubbly and has thickened slightly, and the chicken is cooked through.
- Remove the bake from the oven and let it rest for 5 minutes before serving. This allows the flavors to meld and the sauce to set slightly. Garnish with fresh parsley if desired.0.25 cup chopped fresh parsley