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Roasted Chicken, Leek, and Butternut Squash Bake Recipe

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★★★★★

4.8 from 53 reviews

This Roasted Chicken Leek and Butternut Squash Bake is a hearty and flavorful one-dish meal combining tender seared chicken thighs with sweet butternut squash, aromatic leeks, and a golden parmesan cheese topping. Perfectly seasoned with herbs and roasted to perfection, this comforting casserole offers a delicious balance of savory and sweet with a crispy cheesy crust.

Ingredients

Scale

For the chicken and vegetables:

  • Low-calorie oil spray
  • 1 1/3 lb boneless skinless chicken thighs, uncooked
  • 1 tsp dried parsley flakes
  • 1/2 tsp dried thyme
  • Salt and ground black pepper, to taste
  • 1 tbsp salted butter (or olive oil)
  • 1 yellow onion, sliced
  • 1 1/3 lb butternut squash, peeled and diced
  • 1 tsp paprika
  • 3 leeks, cleaned, trimmed, and cut into slices
  • 1 tbsp chopped garlic (or 3 garlic cloves, crushed)
  • 1 cup (8 fl oz) chicken broth (Better Than Bouillon recommended)

For the topping:

  • 3 oz (80 g) freshly grated parmesan cheese
  • Fresh parsley leaves, chopped (about a handful)

Instructions

  1. Prepare and sear the chicken: Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6). Cut the boneless skinless chicken thighs into thirds to make smaller pieces. Spray a large frying pan with low-calorie oil spray and heat over medium-high. Add the chicken pieces along with the dried parsley, dried thyme, salt, and pepper. Fry the chicken until lightly golden on all sides, then remove from the pan and set aside on a plate.
  2. Sauté vegetables and deglaze: In the same frying pan, melt the salted butter over medium heat. Add the sliced yellow onion, diced butternut squash, and paprika. Cook, stirring frequently, until the squash begins to soften. Gradually add small amounts of chicken broth while scraping the pan bottom to deglaze and incorporate flavorful bits.
  3. Add leeks and garlic: Add the sliced leeks and chopped garlic to the pan with the partially cooked vegetables. Continue cooking for 5 to 8 minutes, stirring occasionally, until the butternut squash is tender and the leeks are softened and golden.
  4. Assemble the casserole: Transfer the onion, butternut squash, and leek mixture to a large ovenproof dish, spreading evenly without overcrowding. Arrange the seared chicken pieces on top, including any juices collected on the plate. Pour over any remaining chicken broth. Sprinkle freshly grated parmesan cheese evenly over the top.
  5. Bake the dish: Cover the dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and continue baking for another 15 minutes or until the top is golden and both the chicken and squash are fully cooked. Optionally, broil for a few minutes at the end to deepen the color.
  6. Season and garnish: Once out of the oven, season with additional salt and black pepper to taste. Sprinkle chopped fresh parsley generously over the top before serving for freshness and color.

Notes

  • Use boneless, skinless chicken thighs for juicier meat and quicker cooking.
  • Make sure the pan is hot before adding the chicken to get a good golden sear.
  • Gradually adding chicken broth helps keep the vegetables moist and adds depth of flavor.
  • Covering the dish during the first half of baking helps retain moisture.
  • Broiling at the end is optional but gives a nice crispy top layer.
  • This dish can be prepared ahead to save time; just reheat covered in the oven before serving.

Keywords: roasted chicken, butternut squash bake, leek casserole, parmesan chicken bake, healthy chicken dinner, comfort food, oven-baked chicken

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