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Chicken, Leek and Butternut Squash Bake Recipe

Chicken, Leek and Butternut Squash Bake Recipe
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★★★★★

5.2 from 24 reviews

This Chicken, Leek and Butternut Squash Bake is a hearty, flavorful, and comforting dish perfect for a wholesome family meal. Tender chicken thighs are sautéed with fragrant herbs and combined with sweet butternut squash, leeks, and garlic, then baked under a golden parmesan crust. The addition of chicken stock ensures rich moisture and depth of flavor throughout, making this bake a delicious blend of savory elements and creamy textures with a crispy cheesy topping.

Ingredients

Scale

Chicken and Seasoning

  • 600g boneless skinless chicken thighs, cut into thirds
  • 1 teaspoon dried parsley
  • ½ 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)
  • 1 teaspoon paprika

Cooking Fats and Liquids

  • Low calorie spray (for frying)
  • 1 tablespoon salted butter (or olive oil alternative)
  • 1 cup (240ml) chicken stock (preferably Better Than Bouillon chicken)

Finishing Touches

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

Instructions

  1. Preheat the Oven: Set your oven to 180°C fan (200°C conventional), 400°F, or Gas Mark 6 to prepare for baking.
  2. Prepare the Chicken: Cut the chicken thighs into thirds for smaller pieces. Heat a large frying pan over medium-high heat and spray it with low calorie spray. Add the chicken pieces along with dried thyme, parsley, salt, and black pepper. Fry until the chicken is lightly golden. Remove from the pan and set aside on a plate.
  3. Sauté Vegetables: In the same frying pan, melt the butter. Add the sliced onion, diced butternut squash, and paprika. Cook these ingredients until the squash begins to soften. Gradually add small amounts of chicken stock to prevent sticking and to deglaze the pan, lifting up all flavorful bits from the bottom.
  4. Add Leeks and Garlic: Stir in the sliced leeks and minced garlic. Continue cooking for 5 to 8 minutes until the butternut squash is tender, and the leeks have softened and acquired a golden color.
  5. Assemble the Bake: Transfer the vegetable mixture into an ovenproof dish in a single even layer to avoid overcrowding. Spread the fried chicken pieces on top of the vegetables and pour any juices collected on the plate over them.
  6. Finish with Stock and Cheese: Pour the remaining chicken stock evenly over the dish. Sprinkle freshly grated parmesan cheese across the top for a rich, crispy crust once baked.
  7. Bake Covered: Cover the dish with foil and bake in the preheated oven for 15 minutes to allow flavors to meld and ingredients to cook through.
  8. Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes until the top is golden brown and both the chicken and butternut squash are fully cooked and tender.
  9. Season and Serve: Season the baked dish with additional salt and black pepper to taste. Garnish generously with fresh chopped parsley before serving. Enjoy your warm, savory bake!

Notes

  • You can substitute salted butter with olive oil for a slightly healthier fat option.
  • Using chicken thighs keeps the meat tender and juicy; if preferred, chicken breasts can be used but may be less moist.
  • Ensure the butternut squash is cut into even cubes for uniform cooking.
  • If you don’t have Better Than Bouillon stock, a good quality chicken broth or homemade stock will also work well.
  • Covering the dish initially helps keep the moisture in, while uncovering creates the delicious golden crust.
  • This dish pairs well with a simple green salad or steamed green vegetables for a balanced meal.

Nutrition

Keywords: Chicken bake, butternut squash recipe, leek and chicken casserole, healthy chicken dinner, baked chicken thighs, comfort food

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