Roasted Chicken, Leek, and Butternut Squash Bake Recipe
This Roasted Chicken, Leek, and Butternut Squash Bake is a flavorful, hearty dish perfect for a cozy dinner. Tender seared chicken thighs paired with sweet butternut squash, savory leeks, and a touch of parmesan create a comforting casserole that’s easy to prepare and bake. Finished with fresh parsley for a bright, fresh note, this recipe combines simple ingredients with a delicious balance of textures and flavors.
- 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
Chicken
- 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
- Low-calorie oil spray (for frying)
- 1 tbsp salted butter (or olive oil)
Vegetables and Broth
- 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)
- 1 cup (8 fl oz) chicken broth (better than bouillon recommended)
Topping
- 3 oz (80 g) freshly grated parmesan cheese
- Fresh parsley leaves, chopped (about a handful)
Instructions
- Prepare and Sear Chicken: Preheat oven to 180°C fan (200°C/400°F/Gas Mark 6). Cut chicken thighs into thirds. Spray a large frying pan with low-calorie oil spray and heat over medium-high. Add chicken pieces seasoned with dried parsley, thyme, salt, and pepper. Fry until lightly golden on all sides, then remove and set aside.
- Sauté Vegetables: In the same pan, melt salted butter over medium heat. Add sliced onion, diced butternut squash, and paprika. Cook, stirring frequently, until the squash begins to soften.
- Deglaze and Add Broth: Gradually add small amounts of chicken broth, scraping the pan bottom to incorporate browned bits, enhancing flavor depth.
- Cook Leeks and Garlic: Add sliced leeks and chopped garlic to the pan. Continue cooking for 5 to 8 minutes, stirring occasionally until squash is tender and leeks are golden and softened.
- Assemble Bake: Transfer the vegetable mixture to a large ovenproof dish in an even layer. Arrange seared chicken pieces on top along with any juices. Pour over remaining chicken broth. Sprinkle grated parmesan evenly over the top.
- Bake Covered: Cover the dish with foil and bake for 15 minutes in the preheated oven.
- Bake Uncovered: Remove foil and bake for an additional 15 minutes, or until the top is golden and both chicken and squash are fully cooked. Optionally broil for a few minutes for extra color.
- Garnish and Serve: Remove from oven. Season with additional salt and pepper if desired. Sprinkle freshly chopped parsley over the top before serving.
Notes
- Ensure the frying pan is hot before adding chicken to achieve a good golden sear.
- Stir frequently during vegetable cooking to prevent sticking and ensure even cooking.
- If you prefer a crispier top, broil the casserole for a few minutes after baking.
- Better than bouillon chicken broth is recommended for richer flavor, but regular broth can be used as well.
- This dish can be prepared ahead and baked when ready to serve.
Keywords: roasted chicken bake, butternut squash casserole, leek and chicken bake, healthy chicken dinner, easy chicken recipes, low calorie chicken recipes
