Dive into a delicious bowl of this Scrumptious Chicken, Leek, and Butternut Squash Bake! This enticing dish features tenderly seasoned chicken thighs, perfectly roasted butternut squash, and delightfully buttery leeks, all topped off with a cheesy Parmesan layer. Perfect for family dinners or cozy gatherings, this bake is not just comforting but also packed with flavors that everyone will love.
Why You’ll Love This Recipe
- Easy to Prepare: With simple ingredients and straightforward steps, this bake is perfect for busy weeknights.
- Health-Conscious: Using low-calorie spray and lean chicken thighs makes it a balanced choice for those watching their calorie intake.
- Flavorful Combination: The blend of chicken, leeks, and butternut squash creates a rich taste that’s satisfying and hearty.
- Versatile Dish: This recipe is great as a main course or can be served alongside your favorite greens for a complete meal.
- Cheesy Delight: The addition of Parmesan not only enhances the flavor but also adds a delightful crust to the top.
Tools and Preparation
Before you begin making your Chicken, Leek and Butternut Squash Bake, gather the essential tools to ensure a smooth cooking experience.
Essential Tools and Equipment
- Large frying pan
- Oven-proof dish
- Knife
- Cutting board
- Measuring spoons
Importance of Each Tool
- Large frying pan: Ideal for browning the chicken and sautéing the vegetables without overcrowding.
- Oven-proof dish: Ensures even cooking of all ingredients while allowing easy transport from oven to table.
Ingredients
For the Chicken Bake
- low calorie spray
- 600g of boneless skinless chicken thighs, raw
- 1 teaspoon of dried parsley
- 1/2 teaspoon of dried thyme leaves
- salt and black pepper
- 1 tablespoon of salted butter (or can use olive oil)
- 1 onion, halved and sliced
- 600g of butternut squash, peeled, diced and cubed
- 1 teaspoon of paprika
- 3 leeks, washed trimmed and sliced
- 1 tablespoon of minced garlic (or 3 crushed cloves)
- 1 cup (240ml) of chicken stock
- 80g (3oz) of parmesan, freshly grated
For Garnish
- handful fresh parsley, chopped
How to Make Chicken, Leek and Butternut Squash Bake
Step 1: Preheat the Oven
Preheat your oven to 180°C fan (200°C or 400°F or gas mark 6).
Step 2: Prepare the Chicken
- Cut all the chicken thighs into thirds for smaller pieces.
- Spray a large frying pan with low-calorie spray over medium-high heat.
- Add the chicken thighs along with thyme, parsley, salt, and black pepper. Fry until lightly golden. Remove from heat and set aside on a plate.
Step 3: Cook the Vegetables
- In the same frying pan, melt the butter.
- Add onions, butternut squash, and paprika. Cook until the squash begins to soften.
- Gradually add small amounts of chicken stock to prevent sticking while deglazing flavorful bits from the pan’s bottom.
Step 4: Combine Ingredients
- Add sliced leeks and garlic to the pan. Cook for about 5-8 minutes until both the butternut squash is tender and leeks are softened and golden.
- Transfer this mixture to an oven-proof dish in an even layer.
- Place chicken pieces on top along with any juices from the plate.
Step 5: Bake the Dish
- Pour any remaining stock over everything in the dish.
- Sprinkle with freshly grated Parmesan.
- Cover with foil and bake for 15 minutes.
- Remove foil and continue baking for an additional 15 minutes or until golden on top.
Step 6: Final Touches
Once baked:
1. Season to taste with salt and black pepper.
2. Sprinkle with fresh parsley before serving.
Enjoy!
Serve hot as a main dish that will surely impress everyone at your table!
How to Serve Chicken, Leek and Butternut Squash Bake
This delightful Chicken, Leek and Butternut Squash Bake can be served in various ways to enhance its flavors and presentation. Here are some serving suggestions to make the most out of this delicious dish.
Family Style
- Serve the bake directly from the oven in a large dish for a cozy family meal. Allow everyone to help themselves for a relaxed dining experience.
With a Fresh Salad
- Pair your Chicken, Leek and Butternut Squash Bake with a simple green salad. A light vinaigrette can add a refreshing contrast to the hearty bake.
On a Bed of Rice
- Serve over a bed of fluffy rice. The grains will soak up the delicious juices, making each bite even more satisfying.
Accompanied by Crusty Bread
- Offer slices of crusty bread on the side. This is perfect for scooping up any leftover sauce or vegetables.
Topped with Extra Cheese
- For cheese lovers, sprinkle some additional cheese on top just before serving. This adds an extra layer of flavor and richness.
How to Perfect Chicken, Leek and Butternut Squash Bake
To ensure your Chicken, Leek and Butternut Squash Bake turns out perfectly every time, consider these helpful tips.
- Use Fresh Ingredients – Fresh chicken and seasonal vegetables enhance the overall taste and texture of your dish.
- Don’t Rush Cooking – Take your time when sautéing the leeks and onions for deeper flavors.
- Adjust Seasonings – Feel free to modify salt, pepper, and herbs according to your taste preferences for a more personalized dish.
- Check for Doneness – Ensure both chicken and butternut squash are fully cooked by checking that they are tender before serving.
Best Side Dishes for Chicken, Leek and Butternut Squash Bake
This Chicken, Leek and Butternut Squash Bake pairs wonderfully with various side dishes that complement its flavors. Here are some excellent options to consider:
- Steamed Green Beans – Crisp-tender green beans add freshness and color to your plate.
- Garlic Mashed Potatoes – Creamy mashed potatoes with garlic provide a comforting side that balances the bake’s richness.
- Roasted Brussels Sprouts – Roasting Brussels sprouts brings out their natural sweetness, making them an ideal accompaniment.
- Coleslaw – A crunchy coleslaw offers a refreshing contrast to the warm bake.
- Quinoa Salad – A light quinoa salad with lemon dressing adds protein while keeping things healthy.
- Baked Sweet Potatoes – Sweet potatoes bring in a hint of sweetness that pairs well with savory dishes like this bake.
- Couscous – Fluffy couscous is quick to prepare and soaks up the delicious flavors from the bake.
- Mixed Veggie Stir-Fry – A colorful stir-fry adds vibrancy and additional nutrients to your meal.
Common Mistakes to Avoid
When making Chicken, Leek and Butternut Squash Bake, it’s easy to make a few common errors. Here are some tips to help you achieve the best results.
- Overcooking the Chicken: If you cook the chicken thighs for too long, they can become dry. Ensure you monitor cooking times closely and test for doneness.
- Not Prepping Ingredients: Failing to chop your ingredients before starting can lead to uneven cooking. Prepare all your leeks, squash, and seasonings in advance.
- Ignoring Vegetable Sizes: Cutting your butternut squash or leeks into inconsistent sizes can affect cooking times. Aim for uniform pieces for even cooking.
- Using Low-Quality Stock: The flavor of your Chicken, Leek and Butternut Squash Bake heavily relies on good chicken stock. Use homemade or high-quality stock for better taste.
- Skipping Seasoning: A bland dish is often a result of insufficient seasoning. Don’t forget to taste and adjust salt and pepper before serving.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Consume within 3-4 days for optimal freshness.
- Cool down the dish to room temperature before refrigerating.
Freezing Chicken, Leek and Butternut Squash Bake
- Place in a freezer-safe container or bag.
- Freeze for up to 3 months for best quality.
- Label containers with date and contents for easy identification.
Reheating Chicken, Leek and Butternut Squash Bake
- Oven: Preheat the oven to 180°C (350°F). Cover with foil and heat for 20-25 minutes until warmed through.
- Microwave: Place in a microwave-safe dish. Heat on medium power in 1-minute intervals until hot, stirring occasionally.
- Stovetop: Heat in a skillet over medium heat. Stir frequently and add a splash of water or stock to prevent sticking.
Frequently Asked Questions
Can I use other vegetables in my Chicken, Leek and Butternut Squash Bake?
You can substitute seasonal vegetables like carrots or sweet potatoes if desired. Just ensure they have similar cooking times as butternut squash.
How do I know when the chicken is fully cooked?
Chicken should reach an internal temperature of 75°C (165°F). You can cut into a piece; it should be opaque with no pink juices.
What can I serve with Chicken, Leek and Butternut Squash Bake?
This dish pairs well with crusty bread, salad, or steamed greens for added nutrition.
Can I make this Chicken, Leek and Butternut Squash Bake ahead of time?
Yes! You can prepare everything in advance and refrigerate it before baking. Just adjust cooking time accordingly if it’s chilled from the fridge.
How do I customize my Chicken, Leek and Butternut Squash Bake?
Feel free to experiment with different herbs or cheeses based on your preferences. Adding spices like cumin or curry powder can also create exciting flavor variations.
Final Thoughts
This Chicken, Leek and Butternut Squash Bake is not only delicious but also versatile! It’s perfect for family dinners or meal prep. Customize it with your favorite vegetables or spices to suit your tastes. Give this recipe a try—you’ll love how comforting it is!
Chicken, Leek, and Butternut Squash Bake
Indulge in the comforting flavors of our Chicken, Leek, and Butternut Squash Bake—a dish that combines tender chicken thighs, sweet butternut squash, and buttery leeks topped with a golden layer of Parmesan cheese. This wholesome bake is perfect for family dinners or cozy gatherings, providing a satisfying meal that’s both nutritious and delicious. With easy-to-follow steps and simple ingredients, you’ll have a delightful dish ready in no time. Enjoy the rich blend of flavors while embracing the convenience of a one-pan recipe that makes cleanup a breeze!
- Total Time: 50 minutes
- Yield: Serves 6
Ingredients
- 600g boneless skinless chicken thighs
- 600g butternut squash
- 3 leeks
- 1 onion
- 80g grated Parmesan cheese
- Low-calorie cooking spray
- Salt
- Pepper
- Dried parsley
- Dried thyme
- Butter or olive oil
- Garlic
Instructions
- Preheat your oven to 180°C (350°F).
- Cut chicken into thirds; season with parsley, thyme, salt, and pepper.
- In a large frying pan sprayed with low-calorie spray, brown the chicken pieces over medium-high heat; set aside.
- Sauté onions and butternut squash in butter until softened; deglaze with chicken stock.
- Stir in leeks and garlic; cook until tender.
- Transfer vegetable mixture to an oven-proof dish; top with chicken and remaining stock.
- Sprinkle with Parmesan cheese; cover with foil and bake for 15 minutes.
- Remove foil; continue baking for another 15 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 392
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 105mg
Keywords: Feel free to customize this recipe by adding different vegetables like carrots or sweet potatoes. For extra flavor, consider adding herbs such as rosemary or thyme.
