Description
A comforting one-pan dinner featuring tender chicken, sweet butternut squash, and fragrant leeks, baked to perfection.
Ingredients
Scale
- 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
- 1/2 cup chicken broth
- 1/2 cup heavy cream or crème fraîche
- 1/2 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- 1/2 cup breadcrumbs (optional)
- Cooking spray or butter for greasing
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Heat olive oil in a skillet over medium heat. Add the chicken, season with salt and pepper, and cook until no longer pink. Remove from the skillet and set aside.
- In the same skillet, sauté leeks for 5 minutes until softened. Then, add garlic and thyme, continuing to cook for another minute.
- Add the butternut squash and cook for 5 minutes, allowing it to become slightly golden.
- Return the chicken to the skillet. Stir in the broth, cream, nutmeg, and half of the Parmesan cheese, simmering for 2–3 minutes.
- Transfer everything to the prepared baking dish. Top with the remaining Parmesan and breadcrumbs if desired.
- Bake for 25–30 minutes, until the top is golden and bubbly.
- Allow the dish to rest for 5 minutes before serving.
Notes
For a crispier topping, broil for a couple of minutes at the end of baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg
Keywords: chicken bake, butternut squash, comfort food, one-pan dinner, family meal