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 oven to 375°F (190°C) and lightly grease a baking dish.
- Heat olive oil in a skillet over medium heat. Add chicken, season with salt and pepper, and cook until no longer pink. Remove and set aside.
- In the same skillet, sauté leeks for 5 minutes until softened. Add garlic and thyme, cooking for another minute.
- Add the butternut squash and cook for 5 minutes until slightly golden.
- Return the chicken to the skillet. Stir in broth, cream, nutmeg, and half the Parmesan. Simmer for 2–3 minutes.
- Transfer everything to the prepared baking dish. Top with remaining Parmesan and breadcrumbs.
- Bake for 25–30 minutes, until the top is golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
- Serve with a side salad or crusty bread.
- Freeze leftovers in an airtight container for up to 3 months.
- Peeling butternut squash is recommended for a smoother texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 105mg