Chicken Leek and Butternut Squash Bake

Chicken Leek and Butternut Squash Bake

A comforting dish that features tender chicken, sweet butternut squash, and mild leeks. Easy to make and perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 pieces chicken breasts Use boneless, skinless chicken breasts.
1 medium butternut squash, peeled and cubed Cut into even-sized pieces for even cooking.
2 pieces leeks, cleaned and sliced Sliced into thin rounds.

Seasoning and Oil

2 tablespoons olive oil For drizzling over the vegetables.
to taste Salt Use according to preference.
to taste Pepper Use according to preference.
1 teaspoon dried thyme Can substitute with other herbs like rosemary.
1 teaspoon garlic powder Add for extra flavor.

Method

Preparation

Preheat the oven to 400°F (200°C).
In a large baking dish, combine the cubed butternut squash and sliced leeks.
Drizzle with olive oil and season with salt, pepper, thyme, and garlic powder; toss to coat evenly.
Place the chicken breasts on top of the vegetable mixture.

Cooking

Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
Serve warm and enjoy your hearty meal!

Notes

To store leftovers, let the bake cool completely. Place it in an airtight container and store it in the fridge for up to 3 days or freeze for longer storage. Reheat in the oven or microwave until heated through. For a crispy top, broil for a couple of minutes at the end of cooking.