Chicken Leek & Butternut Squash Bake
A warm, comforting bake combining tender chicken, flavorful leeks, and sweet butternut squash for a hearty meal.
Ingrédients
Main Ingredients
- 500 g boneless, skinless chicken breasts, cubed
- 400 g butternut squash, peeled and diced
- 2 medium leeks, sliced
- 2 cloves garlic, minced
- 300 ml chicken stock Use gluten-free if needed
- 200 ml double cream Substitute with coconut cream for dairy-free
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 100 g grated cheddar cheese (optional)
- Fresh parsley for garnish
Instructions
Preparation
- Start by gathering all your ingredients. Cube the chicken breasts, peel and dice the butternut squash, and slice the leeks. Mince the garlic.
Cooking
- In a large ovenproof skillet or casserole dish, heat 2 tablespoons of olive oil over medium heat. Add the sliced leeks and minced garlic, stirring until soft and translucent, about 3-4 minutes.
- Add the diced butternut squash to the skillet and continue cooking for another 5 minutes, stirring occasionally.
- In a separate bowl, season the cubed chicken breasts with salt, pepper, and dried thyme. Mix well and add the chicken to the skillet.
- Pour in the chicken stock and double cream, stir to combine, and bring to a gentle simmer for about 5 minutes.
- If desired, sprinkle the top with 100 g of grated cheddar cheese.
- Transfer the skillet to the preheated oven at 200°C (400°F) and bake for 25-30 minutes, or until the chicken is cooked through and the butternut squash is tender.
Serving
- Remove from the oven, let cool for a few minutes, and garnish with fresh parsley before serving.
Notes
For a twist, add chopped spinach or kale. To store, keep in an airtight container in the fridge for up to three days, or freeze for up to three months.