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Chicken Leek And Butternut Squash Bake Recipe

Chicken Leek And Butternut Squash Bake Recipe

Discover an incredibly satisfying Chicken Leek And Butternut Squash Bake Recipe that’s perfect for weeknight dinners or comforting weekend meals. This one-pan marvel simplifies cooking by melding tender chicken, sweet butternut squash, and savory leeks into a dish that’s both wholesome and utterly delicious.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken Thighs
Butternut Squash
Leeks
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • to taste salt and freshly ground black pepper
Creamy Element
Optional Topping

Equipment

  • Baking dish (9x13 inch)
  • Large bowl
  • Small Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little olive oil.
  2. If you haven't already, peel your butternut squash. Cut it in half lengthwise, scoop out the seeds, and then dice the flesh into approximately 1-inch cubes.
  3. After slicing the white and light green parts of the leeks, place them in a large bowl and cover with cold water. Swish them around and let them sit for a few minutes; any dirt will sink to the bottom. Skim the cleaned leeks off the top, drain, and repeat if necessary until no grit remains.
  4. In a large bowl, combine the cubed chicken thighs, butternut squash cubes, and thoroughly washed leek slices. Drizzle with 2 tablespoons of olive oil. Sprinkle generously with dried thyme, dried rosemary, salt, and freshly ground black pepper. Toss everything together until the chicken and vegetables are evenly coated with the oil and seasonings.
    2 tablespoons olive oil, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, to taste salt and freshly ground black pepper
  5. Pour the seasoned chicken, squash, and leeks into the prepared baking dish. Spread them out in an even layer.
  6. In a small bowl, whisk together the heavy cream (or coconut milk) until smooth. Drizzle this evenly over the chicken and vegetables in the baking dish.
  7. Place the baking dish in the preheated oven. Bake for 35-45 minutes, or until the butternut squash is tender when pierced with a fork and the chicken is cooked through (internal temperature of 165°F or 74°C). The top should be lightly golden and bubbling.
  8. If you opt for the Parmesan topping, carefully remove the dish from the oven after about 30 minutes of baking. Sprinkle the grated Parmesan cheese evenly over the top. Return to the oven for the remaining 10-15 minutes, or until the cheese is melted and golden brown.
  9. Once baked, remove the dish from the oven and let it rest for about 5 minutes before serving. Garnish with freshly chopped parsley, if desired, for a burst of color and freshness.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.