Description
A cozy one-pan dinner featuring tender chicken, leeks, and butternut squash in a creamy sauce, 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 your oven to 375°F (190°C) and lightly grease a baking dish.
- Heat the olive oil in a skillet over medium heat. Add the diced chicken, seasoning with salt and pepper, and cook until no longer pink. Remove the chicken and set it aside.
- In the same skillet, sauté the sliced leeks for about 5 minutes until softened. Incorporate the minced garlic and thyme, cooking for another minute until fragrant.
- Add the cubed butternut squash to the skillet, cooking for about 5 minutes until it begins to turn golden.
- Return the cooked chicken to the skillet and stir in the chicken broth, heavy cream, ground nutmeg, and half the Parmesan cheese. Simmer for 2-3 minutes so flavors meld.
- Transfer everything to the prepared baking dish and top with the remaining Parmesan and breadcrumbs if using.
- Bake for 25-30 minutes, or until the top is golden and bubbly. Allow it to rest for 5 minutes before serving.
Notes
Feel free to substitute chicken with turkey or use non-dairy cream for a lighter version.
- 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: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg