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Chicken Leek & Butternut Bake

Chicken Leek & Butternut Bake: A Cozy One-Pot Wonder

This Chicken Leek & Butternut Bake is the ultimate comforting one-pot meal, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 pound Boneless Skinless Chicken Thighs Tender and juicy; they keep perfectly moist during cooking.
  • 1 Yellow Onion Build depth of flavor; consider using sweet onion for a softer taste.
  • 4 cups Butternut Squash Adds a delightful sweetness and texture; dice into 1-inch cubes for even roasting.
  • 2 Leeks Bring a mild onion flavor; make sure to clean them well before use to remove grit.
  • 3 Garlic Bolsters overall flavor; three crushed cloves lend a wonderful aroma.
  • 2 cups Chicken Broth Keeps everything moist and infused with flavor; Better Than Bouillon adds richness.
  • 1 tablespoon Dried Parsley Key seasoning for warmth.
  • 1 teaspoon Dried Thyme Key seasoning for warmth.
  • 1 teaspoon Paprika Introduces a subtle smokiness.
  • 1 teaspoon Salt Essential for seasoning; adjust to your taste preference.
  • 1 teaspoon Ground Black Pepper Essential for seasoning; adjust to your taste preference.
  • 2 tablespoons Salted Butter Perfect for browning chicken and sautéing vegetables; olive oil is a great alternative.
  • 1 cup Freshly Grated Parmesan Cheese Adds a creamy finish; sprinkle generously before the final bake.
  • 2 tablespoons Fresh Parsley A bright garnish that enhances flavor and presentation.

Equipment

  • Ovenproof dish
  • skillet
  • meat thermometer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 200°C (400°F) and grease a large ovenproof dish with butter or cooking spray.
  2. Cut the boneless, skinless chicken thighs into thirds and season with salt, pepper, and paprika. Sear in a skillet with melted butter over medium heat for 3-4 minutes until golden brown.
  3. Set chicken aside and in the same skillet, sauté the chopped yellow onion for 2-3 minutes until translucent.
  4. Add cubed butternut squash and a sprinkle of paprika to the skillet and cook for 5 minutes, stirring occasionally.
  5. Pour in chicken broth to deglaze the pan, then add cleaned leeks and minced garlic, cooking for another 4-5 minutes.
  6. Transfer the mixture into the prepared baking dish, place the seared chicken on top, and pour any remaining broth over everything.
  7. Cover the dish with foil and bake for 15 minutes to lock in moisture.
  8. Remove foil, add grated Parmesan cheese on top, and bake uncovered for an additional 15 minutes until golden brown and chicken reaches 75°C (165°F).
  9. Let the bake cool for a few minutes, adjust seasonings if needed, and garnish with fresh parsley before serving.

Nutrition

Serving: 1bakeCalories: 450kcalCarbohydrates: 30gProtein: 32gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 750mgPotassium: 800mgFiber: 7gSugar: 6gVitamin A: 12000IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

This dish can be easily customized with different proteins and vegetables. Experiment with flavors to suit your taste!

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