Description
This Roasted Chicken Leek and Butternut Squash Bake is a hearty, comforting dish filled with tender chicken, sweet squash, aromatic leeks, and savory herbs—all baked to perfection with a cheesy parsley topping.
Ingredients
-
- 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 sliced
- 1 tbsp chopped garlic (or 3 crushed garlic cloves)
- 1 cup (8 fl oz) chicken broth
- For the topping:
- 3 oz (80 g) freshly grated parmesan cheese
- Fresh parsley leaves, chopped (about a handful)
Instructions
- Preheat your oven to 400°F (200°C).
- Spray a large oven-safe skillet or baking dish with low-calorie oil spray.
- Add the uncooked chicken thighs and season them with parsley flakes, dried thyme, salt, and pepper.
- In a large pan over medium heat, melt the butter. Add sliced onions, butternut squash, paprika, and leeks.
- Cook for 8–10 minutes until the vegetables begin to soften.
- Stir in the chopped garlic and cook for 1 more minute.
- Pour in the chicken broth and simmer for 2–3 minutes.
- Transfer the vegetable mixture over the seasoned chicken in the baking dish.
- Cover with foil and bake for 30 minutes.
- Remove the foil, sprinkle grated parmesan cheese evenly over the top, and return to the oven.
- Bake uncovered for an additional 10–15 minutes, until cheese is melted and lightly golden.
- Garnish with fresh chopped parsley and serve warm.
Notes
- You can substitute chicken thighs with chicken breasts, but adjust baking time to avoid dryness.
- Add chili flakes if you prefer a spicy kick.
- For extra creaminess, stir in 1/4 cup cream before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Method: Bake
- Cuisine: American