Creamy Chicken & Butternut Squash Bake

This Creamy Chicken & Butternut Squash Bake is the ultimate comfort-food dinner. Rich, flavorful, and packed with seasonal goodness. Tender chicken, caramelized squash, and sweet leeks come together in a creamy, cheesy sauce, then bake to golden perfection. It’s simple enough for weeknights but delicious enough to serve guests!

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 2 cups butternut squash, peeled and cubed
• 1 large leek, cleaned and sliced (can sub for 1 small yellow onion)
• 2 cloves garlic, minced
• 1 tsp thyme (fresh or dried)
• Salt and pepper, to taste
• ½ cup chicken broth
• ½ cup heavy cream 
• ½ cup grated Parmesan cheese (or your preferred cheese)
• ¼ tsp ground nutmeg
• Additional olive oil for cooking

Instructions

1. Preheat the oven:
   Set your oven to 375°F and lightly grease a baking dish.
2. Cook the chicken:
   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until the meat is no longer pink. Transfer to a plate and set aside.
3. Sauté the leeks:
   In the same skillet, add a little more olive oil if needed. Cook the sliced leeks for about 5 minutes, until softened. Add the garlic and thyme, cooking for another minute until fragrant.
4. Cook the squash:
   Add the butternut squash to the skillet and cook for 5 minutes, letting the edges turn lightly golden.
5. Create the creamy sauce:
   Return the cooked chicken to the pan. Stir in the chicken broth, heavy cream, nutmeg, and half of the grated cheese. Let the mixture simmer for 2–3 minutes so the flavors meld.
6. Bake:
   Transfer everything to the prepared baking dish and sprinkle the remaining cheese on top. Bake for 25–30 minutes, until the top is golden and bubbly.
7. Rest and serve:
   Allow the dish to rest for 5 minutes before serving to let the sauce thicken slightly.

Macros: 4 servings: 

• Calories: ~353
• Protein: ~28 g
• Carbs: ~12 g
• Fat: ~20 g