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Chicken, Leek and Butternut Squash Bake Recipe

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3.9 from 40 reviews

A hearty and flavorful Chicken, Leek, and Butternut Squash Bake combining tender chicken thighs with sweet butternut squash, fragrant leeks, and savory herbs, topped with parmesan for a comforting and nutritious meal perfect for family dinners.

Ingredients

Chicken

  • 600g boneless skinless chicken thighs, cut into thirds
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme leaves
  • Salt and black pepper, to taste
  • Low calorie spray, for frying

Vegetables and Aromatics

  • 1 onion, halved and sliced
  • 600g butternut squash, peeled, diced, and cubed
  • 1 teaspoon paprika
  • 3 leeks, washed, trimmed, and sliced
  • 1 tablespoon minced garlic (or 3 crushed cloves)

Liquids and Fat

  • 1 tablespoon salted butter (or olive oil as alternative)
  • 1 cup (240ml) chicken stock (e.g., Better Than Bouillon chicken)

Toppings and Garnishes

  • 80g (3oz) parmesan cheese, freshly grated
  • Handful fresh parsley, chopped

Instructions

  1. Preheat the Oven: Set your oven to 180°C fan (200°C conventional, 400°F, Gas Mark 6) to prepare for baking the dish later.
  2. Prepare the Chicken: Cut the chicken thighs into thirds for even cooking. Spray a large frying pan with low calorie spray and set to medium-high heat.
  3. Brown the Chicken: Add the chicken pieces to the pan along with dried thyme, parsley, salt, and black pepper. Fry until the chicken is lightly golden on the outside. Remove the chicken and set aside on a plate.
  4. Sauté Vegetables: In the same pan, melt the butter. Add the sliced onion, diced butternut squash, and paprika. Cook until the squash starts to soften, stirring occasionally. Gradually add small amounts of chicken stock to prevent sticking and to deglaze the pan, scraping up any flavorful brown bits.
  5. Add Leeks and Garlic: Incorporate the sliced leeks and minced garlic into the pan. Cook for 5-8 minutes until the butternut squash is tender and the leeks are softened and golden.
  6. Assemble the Bake: Transfer the vegetable mixture evenly into an ovenproof dish, spreading it to a single layer to avoid overcrowding. Place the browned chicken pieces on top and pour any juices from the plate over them.
  7. Add Remaining Stock and Cheese: Pour the remaining chicken stock evenly over the dish. Sprinkle the freshly grated parmesan cheese all over the top.
  8. Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 15 minutes.
  9. Uncover and Finish Baking: Remove the foil and continue baking for another 15 minutes, or until the top is golden and both the chicken and butternut squash are fully cooked through.
  10. Season and Garnish: Season the top with additional salt and black pepper to taste. Sprinkle generously with fresh chopped parsley.
  11. Serve and Enjoy: Serve warm as a comforting main dish perfect for family meals.

Notes

  • You can substitute olive oil for butter to reduce saturated fat.
  • Ensure the chicken is cooked to an internal temperature of 75°C (165°F) for safety.
  • For a dairy-free option, omit parmesan or use a plant-based alternative.
  • Adding the stock gradually while sautéing prevents burning and adds extra flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.

Find it online: https://deliciousyum.com/chicken-leek-and-butternut-squash-bake-recipe/