Go Back
–+ servings
Chicken Leek & Butternut Bake

Comforting Chicken Leek & Butternut Bake for Cozy Nights

This Chicken Leek & Butternut Bake is a comforting one-pot meal that combines tender chicken, sweet butternut squash, and savory leeks.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 lbs Boneless Skinless Chicken Thighs Thawed and patted dry for best flavor
  • 1 medium Yellow Onion Opt for a sweet onion for milder taste
  • 1 medium Butternut Squash Cut into 1-inch cubes for even roasting
  • 2 medium Leeks Cleaned thoroughly before cooking
  • 3 cloves Garlic Crushed cloves preferred
  • 2 cups Chicken Broth Consider using Better Than Bouillon
For Seasoning
  • 1 tbsp Dried Parsley
  • 1 tbsp Dried Thyme
  • 1 tsp Paprika Cayenne can be swapped for additional heat
  • to taste Salt Adjust to your preference
  • to taste Ground Black Pepper Adjust to your preference
For Cooking
  • 2 tbsp Salted Butter Olive oil is a lighter alternative
  • 1 cup Freshly Grated Parmesan Cheese Add towards the end of baking
  • 1 tbsp Fresh Parsley For garnishing

Equipment

  • Large Ovenproof Dish
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 200°C (400°F) and grease a large ovenproof dish with butter or olive oil.
  2. Cut the chicken thighs into thirds, season with salt and pepper, then sear in a skillet with melted butter for 3-4 minutes on each side until golden brown. Remove and set aside.
  3. In the same skillet, sauté diced onion until translucent (about 3-4 minutes), then add butternut squash and paprika; cook for another 5 minutes.
  4. Deglaze with chicken broth, add leeks and garlic, cooking for an additional 4-5 minutes until leeks are tender.
  5. Spread the sautéed veggies in the dish, nestle the seared chicken on top, and pour remaining broth over it.
  6. Cover with foil and bake for 15 minutes to steam; remove foil, sprinkle Parmesan cheese, and bake for another 15 minutes until chicken is 165°F and veggies are tender.
  7. Let rest briefly before serving, adjusting seasonings with salt or pepper, and garnish with fresh parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Avoid overcrowding the pan for searing, cut squash uniformly for even cooking, and check chicken's internal temperature for doneness at 165°F.

Tried this recipe?

Let us know how it was!