This cozy Chicken Leek and Butternut Squash Bake is an easy one-dish dinner that smells like autumn and tastes like comfort. Tender chicken thighs roast on a bed of sweet, caramelized butternut and soft, mild leeks. Garlic and fresh herbs add warmth, the broth keeps everything juicy, and the finish is golden and inviting. It’s simple, hands-off, and perfect for weeknights or a relaxed Sunday supper.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 50 minutes (30–35 minutes covered + 15–20 minutes uncovered)
- Total Time: 70 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 420 kcal
- Protein: 30 g
- Carbohydrates: 28 g
- Fat: 20 g
- Fiber: 5 g
- Sugar: 7 g
- Sodium: 550 mg
Why Make This Chicken Leek and Butternut Squash Bake
This recipe is low-effort and high-comfort. It combines juicy roasted chicken with sweet, melt-in-your-mouth squash and mellow leeks. The dish builds flavor with minimal steps: a quick prep, a slow bake, and an easy finish. It’s great for busy evenings, feeds a family, and reheats well for lunches. The aroma while baking—herbs, roasted garlic, and sweet squash—makes it feel special without the fuss.
How to Make Chicken Leek and Butternut Squash Bake
You’ll layer sliced leeks and diced squash in a baking dish, nestle seasoned chicken thighs on top, add garlic and herbs, pour in chicken broth to steam and keep things moist, then bake until the chicken is cooked and the vegetables are tender and lightly caramelized. The final uncovered bake crisps the chicken skin and deepens flavor.
Ingredients:
- 4 chicken thighs
- 2 leeks, sliced
- 1 butternut squash, peeled and diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh thyme or rosemary (optional)
Directions:
Step 1: Preparation
Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into even pieces so it cooks evenly. Trim and slice the leeks (white and light green parts). Mince the garlic. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Step 2: Mixing
In a large baking dish, drizzle the olive oil and spread it around. Add the sliced leeks and diced butternut squash in an even layer. Season the vegetables with a little salt and pepper and stir to coat. Place the seasoned chicken thighs skin-side up on top of the vegetables. Sprinkle the minced garlic over the chicken and vegetables. Tuck fresh thyme or rosemary around the chicken if using.
Step 3: Cooking
Pour the chicken broth around (not over) the chicken and vegetables to keep the skin from getting soggy and to add steam. Cover the dish tightly with aluminum foil and bake for 30–35 minutes. This gentle steam cooks the squash and starts tenderizing the chicken.
Step 4: Finishing
Remove the foil and return the dish to the oven. Bake for an additional 15–20 minutes, or until the chicken skin is golden and the chicken reaches 165°F (74°C) internally and the vegetables are fork-tender. If you like extra browning, broil for 2–3 minutes while watching closely. Serve warm.
How to Serve Chicken Leek and Butternut Squash Bake
Serve straight from the dish for a rustic presentation. Pair with a simple green salad or steamed greens to add brightness. Spoon pan juices over the chicken for extra flavor. For a heartier meal, serve with mashed potatoes, rice, or crusty bread to soak up the juices. Garnish with extra fresh herbs and a squeeze of lemon if you want a touch of acidity.
How to Store Chicken Leek and Butternut Squash Bake
- Refrigerator: Store in an airtight container for 3–4 days. Cool to room temperature before refrigerating.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 15–20 minutes, or until heated through. For quicker reheating, microwave single portions for 2–3 minutes, then finish in a hot skillet to crisp the skin.
Expert Tips for Perfect Chicken Leek and Butternut Squash Bake
- Dry the chicken skin well before seasoning to help it crisp during the uncovered bake.
- Cut squash into uniform pieces for even cooking.
- If using bone-in, skin-on thighs, they stay juicier and more flavorful than boneless. If you use breasts, reduce uncovered bake time to avoid drying out.
- Use low-sodium chicken broth to control salt; adjust seasoning at the end.
- For extra depth, roast the squash and leeks briefly in a hot pan before assembling.
- Let the dish rest 5 minutes after baking to allow juices to settle.
Delicious Variations
- Creamy Version: Stir 1/2 cup cream or crème fraîche into the pan juices before serving for a silky sauce.
- Mediterranean: Add olives, cherry tomatoes, and a squeeze of lemon; swap thyme for oregano.
- Autumn Harvest: Add diced apples or pears with the squash for a sweet contrast.
- Veggie Swap: Replace chicken with chickpeas and bake a bit less—great for a vegetarian twist.
- Spicy Kick: Add smoked paprika and a pinch of chili flakes to the seasoning.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
A: Yes. Use bone-in or boneless breasts, but watch cooking time. Breasts dry out faster. Bake covered 25–30 minutes, then uncover and bake 8–12 minutes until internal temp hits 165°F (74°C).
Q: How do I know the chicken is fully cooked?
A: The safe internal temperature is 165°F (74°C). Use an instant-read thermometer at the thickest part, avoiding bone. Juices should run clear, not pink.
Q: Do I have to peel the butternut squash?
A: Peeling gives a better texture, but you can leave it if using a small, tender squash and if you enjoy the extra fiber. For even cooking and a softer bite, peel and dice into uniform pieces.
Q: Can I make this ahead of time?
A: Yes. Assemble the dish, cover, and refrigerate up to 24 hours before baking. Bring to room temperature for 20–30 minutes before baking and add a few extra minutes to the covered cook time if chilled.
Q: What if I only have frozen butternut squash?
A: Thawed, drained frozen squash works fine. Reduce the initial covered bake by 5–10 minutes since frozen squash tends to soften faster. Pat excess moisture before assembling.
Q: How can I reduce sodium?
A: Use low-sodium chicken broth and skip adding extra salt until the end. Taste the pan juices at the end and add a light sprinkle if needed.
Q: Can I add other root vegetables?
A: Yes. Carrots, parsnips, or small potatoes work well. Cut them similar in size to the squash so everything cooks evenly.
Conclusion
This Chicken Leek and Butternut Squash Bake is a simple, comforting dish that delivers roasted aroma, tender meat, and sweet, caramelized vegetables with very little fuss. It’s flexible, family-friendly, and makes great leftovers. For another take on this comforting combination and extra serving ideas, see Chicken, Leek and Butternut Squash Bake | Slimming Eats. Give it a try—your oven will do most of the work, and you’ll enjoy the warm, savory results.
Print
Chicken Leek and Butternut Squash Bake
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy one-dish dinner featuring tender chicken thighs, caramelized butternut squash, and mild leeks, seasoned with garlic and fresh herbs for a comforting autumn meal.
Ingredients
- 4 chicken thighs
- 2 leeks, sliced
- 1 butternut squash, peeled and diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh thyme or rosemary (optional)
Instructions
- Preheat oven to 400°F (200°C). Peel and dice butternut squash into even pieces. Trim and slice leeks. Mince garlic. Pat chicken thighs dry and season with salt and pepper.
- In a large baking dish, drizzle olive oil, add leeks and butternut squash, season with salt and pepper. Place chicken thighs skin-side up on top, sprinkle with garlic and tuck in herbs.
- Pour chicken broth around the chicken and vegetables. Cover tightly with aluminum foil and bake for 30–35 minutes.
- Remove foil and bake an additional 15–20 minutes until chicken skin is golden and chicken reaches 165°F (74°C) and vegetables are tender.
Notes
Let the dish rest for 5 minutes after baking to allow juices to settle. For a creamy version, stir in 1/2 cup cream into the pan juices before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
