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Chicken Leek and Butternut Squash Bake in a casserole dish with golden roasted chicken thighs, tender squash, and fresh herbs.

Chicken Leek and Butternut Squash Bake

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  • Author: Aneta
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

This cozy Roasted Chicken Leek and Butternut Squash Bake is the perfect comfort dish for busy weeknights. Tender chicken thighs, sweet squash, soft leeks, and a rich, savory broth come together in one golden, irresistible casserole the whole family will love.

Ingredients

Scale

For the Chicken & Vegetables

  • Low-calorie oil spray

  • 1 1/3 lb boneless skinless chicken thighs, uncooked

  • 1 tsp dried parsley flakes

  • 1/2 tsp dried thyme

  • Salt and ground black pepper, to taste

  • 1 tbsp salted butter (or olive oil)

  • 1 yellow onion, sliced

  • 1 1/3 lb butternut squash, peeled and diced

  • 1 tsp paprika

  • 3 leeks, cleaned, trimmed, and sliced

  • 1 tbsp chopped garlic (or 3 garlic cloves, crushed)

  • 1 cup (8 fl oz) chicken broth

For the Topping

  • 3 oz (80 g) freshly grated parmesan cheese

  • Fresh parsley, chopped (about a handful)

Instructions

  1. Prepare the Chicken:
    Preheat your oven to 180°C fan (200°C/400°F). Cut the chicken thighs into thirds. Spray a frying pan with oil and heat over medium-high. Season with parsley, thyme, salt, and pepper. Sear until lightly golden on all sides, then remove and set aside.

  2. Cook the Vegetables:
    In the same pan, melt the butter. Add the onion, butternut squash, and paprika. Stir frequently until the squash begins to soften. Add small splashes of chicken broth to deglaze the pan and enhance flavor.

  3. Add Leeks and Garlic:
    Stir in the leeks and garlic. Cook 5–8 minutes, stirring occasionally, until the squash is tender and the leeks soften and lightly caramelize.

  4. Assemble the Bake:
    Transfer the vegetable mixture to an ovenproof dish. Arrange the seared chicken pieces on top and pour over any leftover broth. Sprinkle with parmesan.

  5. Bake:
    Cover with foil and bake for 15 minutes. Remove the foil and bake another 15 minutes, or until the chicken is cooked through and the top is golden. Broil briefly for extra color if desired.

  6. Finish & Serve:
    Season with additional salt and pepper if needed. Top with chopped parsley and serve warm.

Notes

If your squash still seems firm before baking, don’t worry — it softens perfectly in the oven.
Chicken breasts can be swapped in, but thighs stay juicier.
For extra creaminess, add a splash of heavy cream before sprinkling the parmesan.
This dish reheats wonderfully for meal prep.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: ~315 kcal
  • Sugar: 4 g
  • Sodium: 520 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 27 g
  • Cholesterol: 130 mg

Find it online: https://chickenmagicrecipes.com/chicken-leek-and-butternut-squash-bake/