Description
This Chicken, Leek and Butternut Squash Bake is a hearty and flavorful one-dish meal perfect for a comforting dinner. Tender chicken thighs are seasoned and lightly fried before being paired with softened butternut squash, leeks, onions, and a touch of garlic. The dish is finished in the oven with a sprinkle of parmesan cheese for a golden, cheesy crust. The combination of herbs and paprika brings warm, aromatic notes while the chicken stock enhances the savory depth. A simple, delicious, and nutritious recipe ideal for family meals or meal prep.
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
- Low calorie spray (for frying)
Vegetables and Flavorings
- 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)
Cooking Liquids and Finish
- 1 tablespoon salted butter (or olive oil)
- 1 cup (240ml) chicken stock (better than bouillon chicken recommended)
- 80g (3oz) freshly grated parmesan cheese
- Handful fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Set your oven to 180°C fan / 200°C conventional / 400°F / gas mark 6 to prepare for baking later.
- Prepare Chicken: Cut the boneless, skinless chicken thighs into smaller pieces, about thirds, for even cooking and easier serving.
- Fry Chicken: Spray a large frying pan lightly with low-calorie spray and heat it over medium-high. Add chicken pieces along with thyme, parsley, salt, and black pepper. Fry until the chicken turns lightly golden. Remove and set aside on a plate.
- Sauté Vegetables: In the same frying pan, melt the butter. Add the sliced onions, diced butternut squash, and paprika. Cook while stirring occasionally until the squash begins to soften. Add small amounts of chicken stock gradually to deglaze the pan and prevent sticking, collecting the flavorful browned bits.
- Add Leeks and Garlic: Stir in the sliced leeks and minced garlic. Cook together for about 5-8 minutes until the squash is tender and the leeks have softened and turned a golden color.
- Assemble in Dish: Transfer the vegetable mixture evenly into an ovenproof dish without overcrowding. Arrange the fried chicken pieces on top. Pour any juices from the plate over the chicken to retain flavor.
- Finish Assembly: Pour the remaining chicken stock evenly over the dish. Sprinkle the freshly grated parmesan cheese evenly across the top.
- Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 15 minutes to combine flavors and cook through.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 15 minutes. This will brown the parmesan topping and ensure both the chicken and squash are fully cooked.
- Season and Garnish: Once out of the oven, season the bake to taste with additional salt and black pepper. Sprinkle the chopped fresh parsley over the top for a bright herbal finish.
- Serve and Enjoy: Serve warm as a comforting main dish and enjoy the delicious blend of tender chicken and sweet roasted vegetables.
Notes
- Using chicken thighs ensures the meat stays juicy and tender after baking.
- Gradually adding chicken stock while cooking the vegetables helps prevent sticking and adds flavor.
- The parmesan adds a nutty, crispy topping but can be omitted for a dairy-free version.
- This dish can be prepared ahead up to the baking step and refrigerated until ready to bake.
- For a lower fat option, use olive oil instead of butter and omit or reduce the parmesan.
- Make sure to wash the leeks thoroughly, as they can retain dirt and grit.
Keywords: chicken bake, butternut squash recipe, leek and chicken dish, oven baked chicken, easy chicken dinner, hearty chicken bake