Looking for a delicious and easy-to-make dish that’s perfect for any occasion? Look no further than this Chicken, Leek, and Butternut Squash Bake! Packed with flavor and simple to prepare, this recipe is sure to become a family favorite.
Why You’ll Love This Recipe:
- Great Flavors: The combination of tender chicken, sweet butternut squash, and savory leeks creates a mouthwatering blend of flavors.
- Quick Prep Time: With minimal prep work and simple ingredients, this dish can be on your table in no time.
- Perfect for Meal Prep: This bake reheats beautifully, making it ideal for meal prep or leftovers for the week.
Ingredient Notes:
- Low calorie spray: used for greasing the pan.
- Boneless skinless chicken thighs: provide juicy and flavorful meat.
- Dried parsley and dried thyme leaves: add a hint of herbal freshness.
- Salt and black pepper: for seasoning.
- Salted butter (or olive oil): for cooking.
- Onion, butternut squash, paprika, leeks, minced garlic: aromatic vegetables that bring depth of flavor.
- Chicken stock: adds richness and moisture.
- Parmesan cheese: adds a creamy and nutty finish.
- Fresh parsley: for a pop of freshness.
Step-by-Step Instructions:
- Preheat the oven and prepare the ingredients.
- Brown the chicken thighs in a pan.
- Cook the vegetables with butter and spices until tender.
- Layer the vegetables and chicken in a baking dish.
- Pour over stock and sprinkle with parmesan.
- Bake until golden and cooked through.
- Season and garnish with fresh parsley.
- Enjoy your delicious Chicken, Leek, and Butternut Squash Bake!
Helpful Tips:
- Make sure not to overcrowd the baking dish to ensure even cooking.
- Feel free to customize the seasoning to suit your taste preferences.
- This dish pairs well with a side of crusty bread or a simple green salad.
- For a vegetarian option, swap the chicken for chickpeas or tofu.
Expert Tips for the Best Results:
- For extra flavor, marinate the chicken in a mixture of olive oil, garlic, and herbs before cooking.
- Roast the butternut squash separately for a caramelized texture.
- Use homemade chicken stock for a richer taste.
Serving Suggestions:
Serve this delicious bake with a side of garlic bread and a crisp white wine for a satisfying meal. It also pairs well with a side of steamed green beans or a fresh garden salad.
Storage and Reheating Tips:
To store leftovers, allow the bake to cool completely before transferring to an airtight container in the refrigerator. Reheat in the oven at 350°F until warmed through.
Frequently Asked Questions:
- Can I use chicken breast instead of chicken thighs? Yes, but be mindful of cooking time to prevent dryness.
- Can I make this dish ahead of time? Yes, prepare up until baking and refrigerate until ready to bake.
- Can I freeze this dish? Yes, freeze before baking for a convenient make-ahead meal.
Conclusion:
With its delicious flavors and simple preparation, this Chicken, Leek, and Butternut Squash Bake is a must-try recipe for any occasion. Give it a try and let us know how you like it! Enjoy!
Print
Chicken, Leek, and Butternut Squash Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main-course
- Method: Baking
- Diet: Low Calorie
Description
This Chicken, Leek, and Butternut Squash Bake is a hearty and flavorful dish perfect for a cozy family dinner. Tender chicken, sweet butternut squash, and savory leeks are baked together with a cheesy topping for a delicious meal.
Ingredients
Main Ingredients:
- low calorie spray
- 600g boneless skinless chicken thighs
- 1 tsp dried parsley
- 1/2 tsp dried thyme leaves
- salt and black pepper
- 1 tbsp salted butter
- 1 onion, halved and sliced
- 600g butternut squash, diced
- 1 tsp paprika
- 3 leeks, sliced
- 1 tbsp minced garlic
- 1 cup chicken stock
- 80g parmesan, grated
- handful fresh parsley, chopped
Instructions
- Preheat oven to 180c fan, 200c or 400f or gas mark 6
- Cut chicken thighs into thirds
- Spray a pan, add chicken, herbs, salt, and pepper, fry until golden
- Melt butter, add onions, squash, paprika, cook until squash softens
- Add leeks and garlic, cook until tender
- Transfer mixture to dish, place chicken on top, pour stock, sprinkle parmesan
- Cover and bake, uncover and bake until golden
- Season and sprinkle with parsley before serving
Notes
- Make sure to evenly layer the ingredients in the baking dish for even cooking.
- You can use olive oil instead of butter for a healthier option.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg