Name: Chicken, Leek and Butternut Squash Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: Low-calorie spray; 600 g boneless, skinless chicken thighs; 1 tsp dried parsley; ½ tsp dried thyme leaves; 1 tsp paprika; Salt and black pepper, to taste; 1 tbsp salted butter (or olive oil); 1 onion, halved and sliced; 3 leeks, washed, trimmed, and sliced; 1 tbsp minced garlic (or 3 crushed cloves); 600 g butternut squash, peeled and diced; 1 cup (240 ml) chicken stock; 80 g (3 oz) Parmesan cheese, freshly grated; Handful fresh parsley, chopped (for garnish)

This chicken, leek and butternut squash bake is one of those meals I love for its comforting warmth and rich, home-cooked aroma. The combination of tender chicken, sweet butternut squash, and mild leeks creates a beautiful balance of flavours, all brought together with creamy Parmesan and fragrant herbs. It’s hearty enough for a family dinner yet simple enough for a weeknight meal.

Why You’ll Love This Recipe

I really like how this recipe turns simple ingredients into something deeply satisfying. The butternut squash adds natural sweetness, the leeks bring a soft onion-like flavour, and the chicken thighs stay juicy and flavourful. It’s a wholesome bake that feels indulgent without being too heavy. Plus, everything is cooked in one dish, which means minimal cleanup—a win in my book.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
low calorie spray
600 g of boneless skinless chicken thighs, raw
1 teaspoon of dried parsley
½ teaspoon of dried thyme leaves
salt and black pepper
1 tablespoon of salted butter (or can use olive oil)
1 onion, halved and sliced
600 g of butternut squash, peeled, diced and cubed
1 teaspoon of paprika
3 leeks, washed, trimmed and sliced
1 tablespoon of minced garlic (or 3 crushed cloves)
1 cup (240 ml) of chicken stock (I use better than bouillon chicken)
80 g (3 oz) of Parmesan, freshly grated
handful fresh parsley, chopped

Directions

Preheat the oven to 375 °F (190 °C). Spray a large ovenproof dish or deep skillet with low-calorie spray.
Season the chicken thighs with the dried parsley, thyme, salt, black pepper, and paprika.
Heat the butter (or olive oil) in a large skillet over medium-high heat. Add the chicken thighs and sear for 3–4 minutes per side until golden brown. Remove from the pan and set aside.
In the same pan, add the onion and sliced leeks, cooking for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the diced butternut squash to the pan and stir well to coat it in the flavours. Pour in the chicken stock and bring to a gentle simmer.
Transfer everything to the prepared ovenproof dish. Place the browned chicken thighs on top and sprinkle the grated Parmesan evenly over the top.
Bake in the preheated oven for 25–30 minutes, or until the squash is tender, the chicken is cooked through, and the top is golden and bubbling.
Remove from the oven, sprinkle with chopped fresh parsley, and let it rest for a few minutes before serving.

Servings and Timing

This recipe serves 4 people.
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: approximately 45 minutes.

Variations

Creamier version: Stir in 2 tablespoons of cream or cream cheese before baking for extra richness.
Add a crunch: Sprinkle breadcrumbs mixed with Parmesan over the top before baking.
Make it vegetarian: Replace chicken with cooked lentils or chickpeas and use vegetable stock.
Boost flavour: Add a dash of white wine when deglazing the pan for a subtle depth of flavour.
Add greens: Toss in a handful of spinach or kale during the last 10 minutes of baking.

Storage/Reheating

Storage: Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a preheated oven at 350 °F (175 °C) for 10–15 minutes or in the microwave for 2–3 minutes until piping hot.
Freezing: This bake freezes well. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use chicken breast instead of thighs?

Yes—chicken breast works too, but I find thighs stay juicier and more flavourful after baking.

Do I need to pre-cook the butternut squash?

No, it will cook perfectly in the oven as long as it’s diced into small cubes.

Can I make this dairy-free?

Yes—omit the Parmesan or use a dairy-free alternative.

What can I serve this with?

It’s delicious on its own, but I sometimes pair it with a green salad, steamed veggies, or crusty bread.

Can I use frozen butternut squash?

Absolutely—just thaw it slightly before adding it to the pan so it cooks evenly.

How do I keep the chicken moist?

I avoid overcooking and use thighs instead of breasts—they stay juicy even after baking.

Can I add more cheese?

Definitely! A mix of Parmesan and mozzarella adds extra creaminess and a nice golden top.

Is it okay to use pre-cooked chicken?

Yes, but reduce the baking time slightly since the chicken only needs reheating.

Can I prepare this ahead?

Yes—you can assemble everything up to the baking stage, cover, and refrigerate for up to 24 hours before baking.

What herbs pair well with this dish?

Parsley and thyme are classic, but rosemary or sage also complement the squash and chicken beautifully.

Conclusion

I love this chicken, leek and butternut squash bake for its mix of comforting, wholesome flavours and ease of preparation. The tender chicken, creamy Parmesan, and naturally sweet squash make a perfectly balanced meal. It’s the kind of dish I turn to when I want something hearty, nourishing, and full of home-cooked warmth—simple, satisfying, and delicious every single time.

Chicken, Leek and Butternut Squash Bake