Roasted Chicken, Leek, and Butternut Squash Bake Recipe
This Roasted Chicken Leek and Butternut Squash Bake is a wholesome and flavorful one-dish meal featuring tender, seared chicken thighs layered over a savory mixture of softened leeks, sweet butternut squash, and fragrant onions. Finished with a crispy parmesan topping and fresh parsley, it’s a comforting, easy-to-make casserole perfect for a nutritious dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
For the chicken and vegetables:
- Low-calorie oil spray
- 1 1/3 lb boneless skinless chicken thighs, uncooked
- 1 tsp dried parsley flakes
- 1/2 tsp dried thyme
- Salt and ground black pepper, to taste
- 1 tbsp salted butter (or olive oil)
- 1 yellow onion, sliced
- 1 1/3 lb butternut squash, peeled and diced
- 1 tsp paprika
- 3 leeks, cleaned, trimmed, and cut into slices
- 1 tbsp chopped garlic (or 3 garlic cloves, crushed)
- 1 cup (8 fl oz) chicken broth (Better Than Bouillon recommended)
For the topping:
- 3 oz (80 g) freshly grated parmesan cheese
- Fresh parsley leaves, chopped (about a handful)
Instructions
- Prepare and sear the chicken: Preheat the oven to 180°C fan (200°C/400°F/Gas Mark 6). Cut the chicken thighs into thirds to create smaller pieces. Spray a large frying pan with low-calorie oil spray and heat over medium-high heat. Add the chicken pieces along with dried parsley, dried thyme, and salt and pepper to taste. Fry the chicken until lightly golden on all sides, then remove and set aside.
- Cook the vegetables: In the same pan, melt the salted butter over medium heat. Add sliced yellow onion, diced butternut squash, and paprika. Cook while stirring frequently until the squash starts to soften. Gradually add small amounts of chicken broth to deglaze the pan, scraping up flavorful bits.
- Add leeks and garlic: Stir in sliced leeks and chopped garlic into the pan with vegetables. Continue cooking for 5 to 8 minutes, stirring occasionally, until the butternut squash is tender and leeks are golden and softened.
- Assemble the bake: Transfer the cooked vegetable mixture evenly into a large ovenproof dish. Arrange the seared chicken pieces on top, pouring any collected juices over them. Add any remaining chicken broth over the dish. Sprinkle the freshly grated parmesan cheese evenly on the top.
- Bake the casserole: Cover the dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and continue baking for another 15 minutes until the top is golden and the chicken and squash are fully cooked. For a crispier top, broil for a few minutes as desired.
- Finish and serve: Once out of the oven, season with additional salt and ground black pepper if preferred. Garnish generously with freshly chopped parsley before serving.
Notes
- Searing the chicken at a hot temperature is key to getting a nice golden crust and locking in flavor.
- Using chicken broth to deglaze the pan adds depth to the vegetable mixture.
- Adjust seasoning after baking to ensure balanced flavors.
- Broiling at the end helps create a crispy parmesan topping if desired.
- For a dairy-free option, substitute parmesan cheese with a vegan cheese alternative.
Keywords: roasted chicken, butternut squash, leeks, casserole, baked chicken, parmesan topping, healthy dinner
