Chicken, Leek and Butternut Squash Bake Recipe
This comforting Chicken, Leek and Butternut Squash Bake combines tender chicken thighs with sweet butternut squash, aromatic leeks, and a crispy parmesan topping. Cooked first on the stovetop to soften the vegetables and then baked for a golden finish, this hearty dish offers a perfect balance of flavors and textures for a satisfying family meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: British
- Diet: Low Calorie
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 tablespoon salted butter (or olive oil)
- 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)
Other Ingredients
- 1 cup (240ml) chicken stock (preferably Better Than Bouillon chicken)
- 80g (3oz) parmesan cheese, freshly grated
- Handful fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 180°C fan (200°C conventional, 400°F, or Gas Mark 6) to ensure it is ready for baking the dish later.
- Prepare Chicken: Cut the chicken thighs into smaller pieces (thirds) to allow even cooking and better distribution throughout the bake.
- Fry Chicken: Spray a large frying pan with low-calorie spray and heat over medium-high heat. Add the chicken pieces along with dried thyme, parsley, salt, and black pepper. Fry until the chicken pieces are lightly golden. Remove from pan and set aside on a plate, keeping any pan juices.
- Sauté Vegetables: In the same pan, melt the butter. Add the sliced onions, diced butternut squash, and paprika. Cook until the butternut squash begins to soften, stirring occasionally. Add small amounts of chicken stock gradually to prevent sticking and to deglaze the pan, incorporating the flavorful browned bits left from frying the chicken.
- Add Leeks and Garlic: Stir in sliced leeks and minced garlic. Continue cooking for 5 to 8 minutes until the squash is tender and the leeks are softened and golden.
- Assemble Bake: Transfer the vegetable mixture into a large ovenproof dish in a single even layer. Arrange the cooked chicken pieces on top and pour over any accumulated juices from the plate.
- Add Stock and Cheese: Pour the remaining chicken stock evenly over the dish. Sprinkle the freshly grated parmesan cheese over the top to create a flavorful crust during baking.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 15 minutes to allow gentle cooking and melding of flavors.
- Bake Uncovered: Remove the foil and continue baking for another 15 minutes until the top is golden brown and the chicken and butternut squash are fully cooked through.
- Season and Garnish: Season the top with additional salt and black pepper to taste. Sprinkle chopped fresh parsley over the finished bake for a fresh, bright flavor.
- Serve: Serve warm and enjoy this hearty and flavorful chicken and vegetable bake, perfect for a wholesome family meal.
Notes
- You can substitute salted butter with olive oil for a healthier option.
- The baking time may vary slightly depending on your oven; ensure chicken is thoroughly cooked (internal temperature of 75°C/165°F).
- For a richer flavor, use homemade chicken stock if available.
- Make sure to thoroughly wash and trim leeks to avoid grit.
- Leftovers can be refrigerated and reheated, making this a great make-ahead meal.
Keywords: chicken bake, butternut squash recipe, leek and chicken casserole, healthy chicken dinner, easy chicken bake