Description
This comforting Chicken, Leek and Butternut Squash Bake combines tender chicken thighs with sweet butternut squash, aromatic leeks, and savory parmesan, slow-cooked to golden perfection in the oven for an easy, wholesome meal.
Ingredients
Scale
Chicken
- 600g boneless skinless chicken thighs, cut into thirds
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme leaves
- Salt and black pepper, to taste
- Low calorie spray, for frying
Vegetables & Aromatics
- 1 onion, halved and sliced
- 600g butternut squash, peeled and diced
- 3 leeks, washed, trimmed and sliced
- 1 tablespoon minced garlic (or 3 crushed cloves)
- 1 teaspoon paprika
Liquids & Fats
- 1 tablespoon salted butter (or olive oil)
- 1 cup (240ml) chicken stock
Finishing Touches
- 80g (3oz) freshly grated parmesan cheese
- Handful fresh parsley, chopped
Instructions
- Preheat Oven: Set your oven to 180°C fan (200°C conventional, 400°F, or gas mark 6) to prepare for baking.
- Prepare Chicken: Cut chicken thighs into smaller thirds for even cooking and better layering in the dish.
- Fry Chicken: Spray a large frying pan with low calorie spray and heat over medium-high. Add chicken pieces along with dried thyme, parsley, salt, and black pepper. Fry until they are lightly golden, then remove and set aside on a plate.
- Sauté Vegetables: In the same pan, melt the butter. Add the sliced onion, diced butternut squash, and paprika. Cook until the squash softens slightly, adding small amounts of chicken stock to prevent sticking and to deglaze the pan, lifting flavor-packed bits.
- Add Leeks and Garlic: Stir in the sliced leeks and minced garlic, cooking for 5-8 minutes until the squash is tender and the leeks turn soft and golden.
- Assemble Bake: Transfer the vegetable mixture evenly into an ovenproof dish without overcrowding. Arrange the fried chicken pieces over the top and pour any collected juices from the plate over them.
- Add Stock and Cheese: Pour the remaining chicken stock over the assembled dish, then generously sprinkle the grated parmesan cheese across the top.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 15 minutes to allow flavors to meld and vegetables to finish cooking.
- Bake Uncovered: Remove the foil and continue baking for another 15 minutes until the parmesan topping is golden and bubbly and the chicken and butternut squash are fully cooked through.
- Season and Garnish: Adjust seasoning with salt and pepper to taste, then garnish with freshly chopped parsley.
- Serve and Enjoy: Serve this hearty bake hot for a satisfying family meal.
Notes
- Use chicken thighs for juiciness; skinless and boneless help keep the dish lean and cook evenly.
- Pushing off excess moisture by dicing squash and draining well prevents sogginess.
- Adjust seasoning after baking to ensure the flavors are balanced.
- You can substitute butter with olive oil for a dairy-free version.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
Keywords: chicken bake, butternut squash recipe, leek casserole, easy chicken dinner, oven-baked chicken, healthy family meal