Roasted Chicken, Leek, and Butternut Squash Bake Recipe
A comforting and hearty Roasted Chicken Leek and Butternut Squash Bake featuring tender chicken thighs seared to golden perfection, combined with sautéed leeks, sweet butternut squash, and onions, all baked together with chicken broth and topped with freshly grated Parmesan cheese for a rich, flavorful finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
Chicken and Seasonings
- Low-calorie oil spray
- 1 1/3 lb boneless skinless chicken thighs, cut into thirds
- 1 tsp dried parsley flakes
- 1/2 tsp dried thyme
- Salt and ground black pepper, to taste
Vegetables and Seasonings
- 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 sliced
- 1 tbsp chopped garlic (or 3 garlic cloves, crushed)
Liquids and Toppings
- 1 cup (8 fl oz) chicken broth (better than bouillon recommended)
- 3 oz (80 g) freshly grated Parmesan cheese
- Fresh parsley leaves, chopped (about a handful)
Instructions
- Prepare and Sear the Chicken: Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6). Cut the boneless skinless chicken thighs into thirds to create smaller pieces. Spray a large frying pan with low-calorie oil spray and heat over medium-high. Add the chicken pieces, dried parsley, dried thyme, salt, and ground black pepper. Fry the chicken until lightly golden on all sides, then remove from the pan and set aside on a plate.
- Sauté Vegetables: In the same frying pan, melt the salted butter over medium heat. Add the sliced yellow onion, diced butternut squash, and paprika. Cook while stirring frequently until the squash starts to soften. Gradually stir in small amounts of chicken broth, scraping the pan to deglaze and absorb the flavorful browned bits from the chicken.
- Add Leeks and Garlic: Add the sliced leeks and chopped garlic to the pan with the partially cooked vegetables. Continue cooking for 5 to 8 minutes, stirring occasionally until the butternut squash is tender and the leeks are softened and golden. Stir frequently to ensure even cooking and avoid sticking.
- Assemble the Bake: Transfer the vegetable mixture into a large ovenproof dish, spreading evenly. Arrange the seared chicken pieces on top, pouring any juices collected on the plate over the chicken. Pour any remaining chicken broth over everything. Sprinkle the freshly grated Parmesan cheese evenly on top.
- Bake the Dish: Cover the dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and both the chicken and squash are fully cooked. For extra browning, broil for a few minutes at the end if desired.
Notes
- Ensure the pan is hot before adding the chicken for a better golden sear.
- Deglazing the pan with chicken broth adds depth and terrific flavor.
- Stir the leeks and squash frequently to prevent sticking and achieve even cooking.
- For a richer taste, use salted butter instead of oil.
- Broiling briefly at the end enhances the color and texture of the cheese topping.
Keywords: Roasted Chicken, Butternut Squash, Leek Bake, One Dish Meal, Autumn Dinner, Healthy Chicken Recipe, Parmesan Chicken Bake