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Savory Chicken Leek and Butternut Squash Bake

Savory Chicken Leek and Butternut Squash Bake for Cozy Nights

Cozy up with this Savory Chicken Leek and Butternut Squash Bake that combines juicy chicken, sweet butternut squash, and tender leeks, perfect for autumn nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Autumn
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless Skinless Chicken Thighs Provides rich flavor and juiciness; substitute with chicken breasts for a leaner version.
For the Vegetables
  • 2 cups Butternut Squash Adds sweetness and texture; you can substitute with sweet potatoes or carrots for a different flavor profile.
  • 2 pieces Leeks Provide mild sweetness and texture; allow ample cooking time for tenderness.
  • 1 piece Yellow Onion Forms the flavorful base through caramelization; sweet onions can be substituted for a milder taste.
  • 3 cloves Chopped Garlic Adds aromatic flavor; substitute with garlic powder if necessary (1 clove = 1/8 tsp powder).
For Seasoning & Flavor
  • 1 teaspoon Dried Thyme Contributes earthy notes; substitute with fresh thyme if available for a fresher taste.
  • 1 teaspoon Dried Parsley Flakes Adds brightness to the dish; using fresh parsley can enhance the flavor even further.
  • 1 teaspoon Paprika Introduces smoky depth; smoked paprika can enhance the dish's overall complexity.
  • to taste Salt Essential for overall seasoning; adjust according to taste.
  • to taste Ground Black Pepper Essential for overall seasoning; adjust according to taste.
For Cooking
  • 2 tablespoons Butter or Olive Oil Used for sautéing, adding richness; opt for olive oil for a lighter, healthier choice.
  • 1 cup Chicken Broth Provides moisture and flavor; homemade or store-bought works well.
For Garnish
  • 1/2 cup Freshly Grated Parmesan Cheese Optional for topping; replace with Gruyère or feta for variety.
  • 2 tablespoon Fresh Parsley Leaves Used as a garnish, adding color and freshness.

Equipment

  • oven
  • Skillet
  • baking dish
  • Measuring cups
  • cutting board
  • knife

Method
 

Preparation Steps
  1. Preheat your oven to 180°C (200°C/400°F/Gas Mark 6).
  2. Cut the boneless skinless chicken thighs into thirds and season generously with salt, pepper, dried parsley, and thyme.
  3. Heat a large, heavy-bottomed skillet over medium heat and sauté the chicken for 5-7 minutes until golden brown.
  4. In the same skillet, add butter or olive oil, melt, then add the sliced onion, diced butternut squash, and paprika.
  5. Cook for 8-10 minutes until the vegetables are softened and slightly caramelized.
  6. Stir in the chopped leeks and minced garlic into the sautéed vegetables and cook for another 3-4 minutes.
  7. Transfer the sautéed vegetable mixture into a greased baking dish.
  8. Arrange the cooked chicken pieces on top of the vegetables, then pour the remaining chicken broth over the entire mixture.
  9. Sprinkle freshly grated Parmesan cheese on top if desired.
  10. Cover with foil and bake for 15 minutes, then remove the foil and continue baking for another 15 minutes.
  11. Once baked, adjust seasoning to taste and garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 7gVitamin A: 100IUVitamin C: 50mgCalcium: 15mgIron: 10mg

Notes

Store any leftovers in an airtight container for up to 3 days. For longer storage, freeze the dish in a freezer-safe container for up to 3 months.

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