Name: Savory Chicken Leek Butternut Squash Bake for Cozy Nights
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 spray Low-calorie oil spray (for sautéing); 1 1/3 lb Boneless skinless chicken thighs (fresh for best results); 1 tsp Dried parsley flakes (or fresh parsley for extra brightness); ½ tsp Dried thyme (or fresh thyme if available); to taste Salt and ground black pepper (for seasoning); 1 tbsp Salted butter or olive oil (for sautéing); 1 Yellow onion, sliced (for caramelized base); 1 1/3 lb Butternut squash, peeled and diced (cut into small pieces); 1 tsp Paprika (smoked paprika for a twist); 3 Leeks, cleaned, trimmed, and sliced (for mild sweetness); 1 tbsp Chopped garlic (or 3 garlic cloves, crushed); 1 cup Chicken broth (homemade or store brand); 3 oz Freshly grated parmesan cheese (to sprinkle at the end); a handful Fresh parsley leaves, chopped (for garnish)

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Chicken Leek Butternut Squash is a delightful recipe perfect for cozy fall nights. This warm and comforting dish features tender chicken, sweet butternut squash, and mild leeks, all baked together for a hearty and satisfying meal. With the rich flavors of herbs and spices, this recipe is not just delicious but also healthy, making it an ideal choice for family dinners or meal prepping for the week ahead.

Why You’ll Love This Chicken Leek Butternut Squash

This savory dish stands out for several reasons. First, it combines the nutritional benefits of leeks and butternut squash, making it a healthy chicken leek and squash meal. Second, the tender chicken thighs provide a satisfying protein source, while the squash adds a touch of sweetness. Third, it’s an easy chicken and vegetable recipe that can be prepared in just 45 minutes. Additionally, this recipe is versatile; you can use it as a base for a chicken and leek casserole or even transform it into a butternut squash and chicken stew. Finally, it’s a fantastic way to incorporate seasonal vegetables into your meals, making it a great option for fall and winter.

Ingredients for Chicken Leek Butternut Squash

Gather these items:

1 spray Low-calorie oil spray (for sautéing)
1 1/3 lb Boneless skinless chicken thighs (fresh for best results)
1 tsp Dried parsley flakes (or fresh parsley for extra brightness)
½ tsp Dried thyme (or fresh thyme if available)
to taste Salt and ground black pepper (for seasoning)
1 tbsp Salted butter or olive oil (for sautéing)
1 Yellow onion, sliced (for caramelized base)
1 1/3 lb Butternut squash, peeled and diced (cut into small pieces)
1 tsp Paprika (smoked paprika for a twist)
3 Leeks, cleaned, trimmed, and sliced (for mild sweetness)
1 tbsp Chopped garlic (or 3 garlic cloves, crushed)
1 cup Chicken broth (homemade or store brand)
3 oz Freshly grated parmesan cheese (to sprinkle at the end)
a handful Fresh parsley leaves, chopped (for garnish)

How to Make Chicken Leek Butternut Squash Step-by-Step

Step 1: Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6).
Step 2: Cut chicken thighs into thirds, season with salt, pepper, parsley, and thyme, then sauté until golden brown, about 5-7 minutes.
Step 3: Melt butter (or oil) in the same pan, add onion, butternut squash, and paprika; cook until softened, around 8-10 minutes. Deglaze with chicken broth.
Step 4: Stir in leeks and garlic, cooking for an additional 3-4 minutes until tender.
Step 5: Transfer the sautéed veggies to a baking dish, place the chicken on top, pour broth over, and sprinkle with parmesan.
Step 6: Cover with foil and bake for 15 minutes; then remove the foil and bake for another 15 minutes until golden and cooked through.
Step 7: Adjust seasoning, garnish with parsley, and serve warm with crusty bread or a salad.

Pro Tips for the Perfect Chicken Leek Butternut Squash

Keep these in mind:

Use fresh ingredients for the best flavor, especially the herbs and vegetables.
Feel free to substitute chicken thighs with chicken breasts if you prefer a leaner option.
If you like a bit of heat, add a pinch of chili flakes or cayenne pepper to the sauté.
This dish can be made in advance; simply reheat in the oven for a quick meal.

Best Ways to Serve Chicken Leek Butternut Squash

This comforting dish is best served warm. Pair it with crusty bread for a hearty meal or a side salad for a lighter option. You can also serve it alongside leek and butternut squash soup for a complete dining experience.

How to Store and Reheat Chicken Leek Butternut Squash

To store leftovers, let the dish cool to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for up to three days. To reheat, place it in a preheated oven at 180°C (350°F) for about 20 minutes until warmed through. This makes it perfect for meal prep!

Frequently Asked Questions About Chicken Leek Butternut Squash

What’s the secret to perfect Chicken Leek Butternut Squash?

The secret lies in seasoning the chicken well and sautéing the vegetables until they are tender and flavorful. Using fresh herbs enhances the taste significantly, making the dish more aromatic.

Can I make Chicken Leek Butternut Squash ahead of time?

Yes, you can prepare it in advance and simply bake it when ready to serve. This is a great option for busy weeknights!

How do I avoid common mistakes with Chicken Leek Butternut Squash?

Ensure that your chicken is cooked thoroughly and avoid overcooking the vegetables to maintain their texture and flavor. Follow the cooking times closely for best results.

Variations of Chicken Leek Butternut Squash You Can Try

Here are some variations to consider: you can add other seasonal vegetables such as carrots or potatoes for additional flavor. For a creamy twist, consider adding a splash of cream before baking. Alternatively, make a chicken and leek pie recipe using this filling!