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–+ servings
Chicken Leek & Butternut Bake

Comforting Chicken Leek & Butternut Bake for Cozy Nights

This Chicken Leek & Butternut Bake offers a hearty, comforting dish perfect for autumn evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Autumn, Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 500 g Boneless Skinless Chicken Thighs Can substitute with chicken breasts or tofu.
  • 1 medium Yellow Onion Can swap with sweet onion.
  • 400 g Butternut Squash Cut into 1-inch cubes; can substitute with sweet potatoes or diced carrots.
  • 2 medium Leeks Clean thoroughly to remove grit.
  • 3 cloves Garlic Crushed for robust flavor.
  • 500 ml Chicken Broth Can use Better Than Bouillon.
  • 1 tbsp Dried Parsley
  • 1 tbsp Dried Thyme
  • 1 tsp Paprika Use cayenne for heat.
  • to taste Salt
  • to taste Ground Black Pepper
  • 2 tbsp Salted Butter Can substitute with olive oil.
Topping Ingredients
  • 50 g Freshly Grated Parmesan Cheese Add towards the end of baking.
  • 2 tbsp Fresh Parsley For garnish.

Equipment

  • Oven
  • Skillet
  • Baking Dish

Method
 

Cooking Steps
  1. Preheat your oven to 200°C (400°F) and grease a large ovenproof dish with butter or cooking spray.
  2. Cut the chicken thighs into thirds and season generously with salt, pepper, and paprika. Sear in a skillet with butter for 3-4 minutes on each side until golden brown, then set aside.
  3. In the same skillet, lower the heat and sauté the chopped onion for 2-3 minutes until translucent.
  4. Add the butternut squash and paprika, cooking for an additional 5 minutes.
  5. Deglaze with chicken broth, then add the leeks and minced garlic. Cook for 4-5 minutes until tender.
  6. Transfer the mixture to the baking dish, arrange chicken on top, and pour remaining broth over everything.
  7. Cover with aluminum foil and bake for 15 minutes.
  8. Remove foil, sprinkle with Parmesan cheese, and bake uncovered for an additional 15 minutes until golden brown.
  9. Let cool briefly, adjust seasoning, and garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 1000mgFiber: 5gSugar: 8gVitamin A: 200IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. This recipe is highly customizable, allowing for various substitutions in proteins and vegetables.

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