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)

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

For a creamier version, stir in 2 tbsp cream or cream cheese before baking.

Add breadcrumbs and Parmesan on top for a crunchy finish.

Substitute lentils or chickpeas for chicken to make it vegetarian.

Add spinach or kale during the last 10 minutes of baking for extra greens.

Thighs stay juicier than chicken breasts after baking.