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Chicken Leek and Butternut Squash Bake

Cozy Chicken Leek and Butternut Squash Bake for Comfort Food Lovers

A comforting Chicken Leek and Butternut Squash Bake that combines juicy chicken, creamy squash, and earthy leeks, perfect for cozy evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 kg Chicken Thighs Boneless and skinless preferred
  • 500 g Butternut Squash Diced, can substitute with sweet potatoes
  • 2 pieces Leeks Sliced
  • 500 ml Chicken Stock Gluten-free if necessary
For the Seasoning
  • 2 tablespoons Parsley Fresh, chopped
  • 1 teaspoon Thyme Dried or fresh
  • 1 teaspoon Paprika Smoked paprika optional
For the Topping
  • 100 g Parmesan Cheese Grated, can substitute with nutritional yeast for lactose-free

Equipment

  • Oven
  • Skillet
  • Baking dish
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 180°C (fan) / 200°C / 400°F.
  2. Cut the chicken thighs into thirds and season with salt, pepper, parsley, and thyme.
  3. Heat olive oil in a skillet and sear the chicken until golden brown, about 4-5 minutes.
  4. Sauté diced butternut squash and onion for 5-7 minutes until softened, then deglaze with chicken stock.
  5. Add sliced leeks and minced garlic, cooking for another 5 minutes until tender.
  6. In a baking dish, layer the vegetable mixture and nestle the chicken pieces on top.
  7. Pour the remaining chicken stock over the layers, ensuring even distribution.
  8. Sprinkle grated Parmesan cheese over the bake, cover with foil, and bake for 15 minutes.
  9. Remove foil and bake for an additional 15 minutes until cheese is golden and bubbling.
  10. Let sit for a few minutes, garnish with fresh parsley, then serve.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 7000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

This dish can be prepared ahead and stored for later use. Leftovers can be kept for up to 3 days in the fridge or frozen for 3 months.

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