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Chicken, Leek and Butternut Squash Bake Recipe

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4.3 from 85 reviews

A hearty and flavorful chicken, leek, and butternut squash bake, combining tender chicken thighs with sweet butternut squash, aromatic leeks, and savory parmesan cheese, all baked to golden perfection. This comforting dish is perfect for a wholesome family meal, offering a balance of protein and vegetables in one delicious bake.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Chicken and Seasonings

  • 600g boneless skinless chicken thighs, raw, cut into thirds
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme leaves
  • Salt and black pepper, to taste

Vegetables and Aromatics

  • 1 onion, halved and sliced
  • 600g butternut squash, peeled, diced, and cubed
  • 3 leeks, washed, trimmed, and sliced
  • 1 tablespoon minced garlic (or 3 crushed cloves)
  • 1 teaspoon paprika

Other Ingredients

  • Low calorie spray (for frying)
  • 1 tablespoon salted butter (or olive oil)
  • 1 cup (240ml) chicken stock (e.g., Better Than Bouillon chicken)
  • 80g (3oz) parmesan, freshly grated
  • Handful fresh parsley, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 180°C fan (200°C conventional or 400°F) or gas mark 6 to prepare for baking.
  2. Prepare Chicken: Cut the boneless, skinless chicken thighs into thirds to create smaller, even pieces for cooking.
  3. Cook Chicken: Spray a large frying pan with low calorie spray and heat over medium-high heat. Add the chicken pieces along with dried thyme, dried parsley, salt, and pepper. Fry until the chicken is lightly golden, then remove from the pan and set aside on a plate.
  4. Sauté Vegetables: In the same frying pan, melt the butter. Add the sliced onions, diced butternut squash, and paprika. Cook, stirring occasionally, until the squash starts to soften. Gradually add small amounts of chicken stock to prevent sticking and to deglaze the pan, lifting flavorful browned bits from the pan’s bottom.
  5. Add Leeks and Garlic: Add the sliced leeks and minced garlic to the pan and cook for 5–8 minutes until the butternut squash is tender and the leeks have softened and turned golden.
  6. Assemble Bake: Transfer the cooked onion, butternut squash, and leek mixture evenly into an ovenproof dish in a single layer. Arrange the cooked chicken pieces on top and pour over any juices that have collected on the plate.
  7. Add Stock and Cheese: Pour the remaining chicken stock evenly over the ingredients in the dish. Sprinkle the freshly grated parmesan evenly on top.
  8. Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 15 minutes to allow flavors to meld and ingredients to cook through.
  9. Bake Uncovered: Remove the foil and bake for an additional 15 minutes uncovered, until the top is golden brown and the chicken and butternut squash are fully cooked.
  10. Season and Garnish: Season the bake with additional salt and black pepper to taste. Sprinkle fresh chopped parsley on top for a fresh burst of color and flavor.
  11. Serve: Serve hot and enjoy this comforting and nutritious chicken, leek, and butternut squash bake.

Notes

  • This dish can be made with salted butter or olive oil depending on preference.
  • Chicken thighs are preferred for juiciness, but boneless skinless chicken breasts can be substituted with a slight adjustment in cooking time.
  • For a spicier version, add a pinch of chili flakes when sautéing the vegetables.
  • If you want a crispier top, finish under the grill for 2–3 minutes after baking.
  • Leftovers keep well in the fridge for up to 3 days and reheat nicely.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Stovetop and Baking
  • Cuisine: British

Find it online: https://allyumcooks.com/chicken-leek-and-butternut-squash-bake-recipe/