Description
A hearty and flavorful Chicken, Leek, and Butternut Squash Bake featuring tender chicken thighs, sweet butternut squash, and aromatic leeks, all topped with savory parmesan cheese. This comforting oven-baked dish is perfect for a nutritious weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 600g boneless skinless chicken thighs, cut into thirds
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme leaves
- Salt and black pepper, to taste
Vegetables and Aromatics
- 1 onion, halved and sliced
- 600g butternut squash, peeled, diced, and cubed
- 3 leeks, washed, trimmed, and sliced
- 1 tablespoon minced garlic (or 3 crushed cloves)
Cooking Fats and Flavorings
- Low calorie spray (for frying)
- 1 tablespoon salted butter (or olive oil)
- 1 teaspoon paprika
Liquids and Toppings
- 1 cup (240ml) chicken stock (preferably Better Than Bouillon chicken)
- 80g (3oz) freshly grated parmesan cheese
- Handful fresh parsley, chopped
Instructions
- Preheat Oven: Preheat the oven to 180°C fan, 200°C conventional, 400°F, or gas mark 6 to prepare for baking.
- Prepare Chicken: Cut the chicken thighs into thirds to create smaller, manageable pieces for even cooking.
- Cook Chicken: Spray a large frying pan with low calorie spray and heat over medium-high. Add chicken pieces along with thyme, parsley, salt, and black pepper. Fry until the chicken is lightly golden on all sides. Remove from the pan and set aside on a plate.
- Sauté Vegetables: In the same pan, melt the butter. Add the sliced onions, butternut squash, and paprika. Cook, stirring occasionally, until the squash begins to soften. Add small amounts of chicken stock gradually to prevent sticking and to deglaze the pan, scraping up browned bits from the chicken.
- Add Leeks and Garlic: Add the sliced leeks and minced garlic to the pan. Continue to cook for 5-8 minutes until the butternut squash is tender and the leeks are softened and golden.
- Assemble in Baking Dish: Transfer the cooked vegetable mixture into an ovenproof dish in an even layer, ensuring it isn’t overcrowded. Arrange the fried chicken pieces on top and pour over any juices collected on the plate from the chicken.
- Add Stock and Cheese: Pour the remaining chicken stock evenly over the dish. Sprinkle the freshly grated parmesan cheese all over the top.
- Bake Covered: Cover the dish with foil and bake for 15 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes or until the top is golden brown and both the chicken and butternut squash are fully cooked through.
- Season and Garnish: Season the top to taste with salt and black pepper. Sprinkle chopped fresh parsley over the baked dish.
- Serve and Enjoy: Serve the bake hot and enjoy a nutritious, flavorful meal.
Notes
- Use boneless skinless chicken thighs for tenderness and moisture.
- Adjust seasoning to taste, especially salt and pepper after baking.
- To prevent sticking while sautéing, gradually add chicken stock and scrape the pan regularly.
- Parmesan cheese adds a rich, savory flavor; feel free to substitute with a similar hard cheese if preferred.
- This dish can be prepared ahead and reheated gently before serving.
Keywords: chicken bake, butternut squash recipe, leek and chicken casserole, healthy chicken dinner, oven baked chicken thighs