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 recipe combines comfort with healthy ingredients.
Why You’ll Love This Chicken, Leek and Butternut Squash Bake
This dish is more than just a meal; it’s an experience!
- Simple to Prepare: With straightforward steps, you can whip up this bake in about an hour.
- Flavorful Combination: The mix of chicken, leeks, and butternut squash creates a rich taste that will please everyone at the table.
- Healthy Choice: Packed with lean protein and veggies, this recipe fits well into low-calorie diets without sacrificing flavor.
- Versatile Dish: Enjoy it as a hearty dinner or comforting lunch—it’s perfect for any occasion.
- One-Pan Convenience: Less cleanup means more time to enjoy your meal with loved ones.
Tools and Preparation
To make your cooking experience smooth and enjoyable, having the right tools is essential.
Essential Tools and Equipment
- Large frying pan
- Ovenproof dish
- Knife
- Cutting board
- Measuring spoons
Importance of Each Tool
- Large frying pan: Ideal for browning chicken and sautéing vegetables evenly.
- Ovenproof dish: Ensures your bake cooks thoroughly in the oven while holding all the delicious flavors together.
Ingredients
For the Chicken
- 600g of boneless skinless chicken thighs, raw
- 1 teaspoon of dried parsley
- 1/2 teaspoon of dried thyme leaves
- Salt and black pepper
For the Vegetables
- 1 tablespoon of salted butter (or can use olive oil)
- 1 onion, halved and sliced
- 600g of butternut squash, peeled, diced and cubed
- 3 leeks, washed trimmed and sliced
- 1 tablespoon of minced garlic (or 3 crushed cloves)
For the Stock and Topping
- 1 cup (240ml) of chicken stock
- 80g (3oz) of parmesan, freshly grated
- 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 / 400°F / gas mark 6.
Step 2: Prepare the Chicken
- Cut all the chicken thighs into thirds to create smaller pieces.
- Spray a large frying pan with low calorie spray over medium-high heat.
Step 3: Brown the Chicken
- Add the chicken thighs into the frying pan along with thyme, parsley, salt, and black pepper.
- Fry until lightly golden. Remove from heat and set aside on a plate.
Step 4: Cook the Vegetables
- In the same frying pan, melt the butter.
- Add sliced onions, diced butternut squash, and paprika. Cook until squash begins to soften.
- Gradually add small amounts of chicken stock to prevent sticking while deglazing flavorful bits from the bottom.
Step 5: Add Leeks and Garlic
- Add sliced leeks and minced garlic to the pan.
- Cook for about 5-8 minutes until butternut squash is tender and leeks are softened and golden.
Step 6: Assemble the Bake
- Transfer the vegetable mixture to an ovenproof dish in an even layer.
- Place chicken pieces on top along with any juices from the plate.
Step 7: Add Stock and Cheese
- Pour over remaining chicken stock.
- Sprinkle freshly grated parmesan over everything.
Step 8: Bake It Right
- Cover with foil and bake for 15 minutes.
- Uncover and continue baking for another 15 minutes or until golden brown on top.
Step 9: Final Touches
Season the top to taste with salt and black pepper before sprinkling with fresh parsley.
Step 10: Serve and Enjoy!
Serve hot straight from the oven for a comforting meal everyone will love!
How to Serve Chicken, Leek and Butternut Squash Bake
Serving Chicken, Leek and Butternut Squash Bake is all about enhancing its comforting flavors. This dish pairs wonderfully with various accompaniments that complement its rich taste and texture.
Pair with a Fresh Salad
- Mixed Greens Salad: A light salad with arugula, spinach, and cherry tomatoes adds freshness.
- Caesar Salad: The creamy dressing and crunchy croutons provide a delightful contrast to the bake.
Enjoy with Crusty Bread
- Baguette: Sliced French baguette is perfect for soaking up the delicious juices.
- Garlic Bread: A flavorful option that adds an aromatic touch to your meal.
Serve with Rice or Quinoa
- Coconut Rice: The subtle sweetness of coconut rice pairs beautifully with the savory bake.
- Quinoa Pilaf: Nutty quinoa enhances the dish’s heartiness while adding extra protein.
Garnish for Extra Flavor
- Fresh Herbs: Chopped parsley or thyme sprinkled on top brings brightness and color.
- Lemon Wedge: A squeeze of lemon adds a refreshing zing to each bite.
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 essential tips.
- Use Quality Ingredients: Fresh chicken thighs and seasonal vegetables will enhance flavor.
- Don’t Rush Cooking Time: Allow enough time for roasting; this helps develop rich flavors in the bake.
- Check for Doneness: Ensure both chicken and squash are fully cooked; use a meat thermometer for accuracy.
- Experiment with Spices: Feel free to add your favorite herbs or spices for a personalized touch.
- Let It Rest: Allow the bake to sit for a few minutes after removing from the oven; this helps flavors meld together.
- Adjust Seasoning Before Serving: Taste before serving; a little extra salt or pepper might be needed for balance.
Best Side Dishes for Chicken, Leek and Butternut Squash Bake
Pairing side dishes with your Chicken, Leek, and Butternut Squash Bake can elevate your meal further. Here are some fantastic options to consider.
- Steamed Broccoli: Lightly steamed broccoli provides a nutritious crunch that complements the bake.
- Roasted Brussels Sprouts: Their earthy flavor enhances the dish while adding texture.
- Mashed Potatoes: Creamy mashed potatoes make for a hearty addition that soaks up flavors beautifully.
- Sweet Potato Fries: Crispy fries offer a sweet contrast to the savory elements of the bake.
- Coleslaw: A tangy coleslaw can add a refreshing crunch that balances the richness of the bake.
- Grilled Asparagus: Lightly grilled asparagus offers a vibrant green touch alongside your main dish.
Common Mistakes to Avoid
When making your Chicken, Leek and Butternut Squash Bake, avoid these common pitfalls to ensure a perfect dish every time.
- Using the wrong cut of chicken: Always opt for boneless skinless chicken thighs for the best flavor and tenderness. Avoid using chicken breasts, as they can dry out during baking.
- Ignoring seasoning: Under-seasoning can lead to a bland dish. Don’t forget to season each component well with salt, pepper, and herbs throughout the cooking process.
- Overcrowding the pan: If you cram too much into your frying pan, ingredients won’t cook evenly. Cook in batches if necessary to achieve that perfect golden color.
- Not preheating the oven: Preheating ensures even cooking. Always set your oven to the recommended temperature before putting your dish in.
- Skipping the deglazing step: Failing to deglaze can mean losing out on delicious flavors left in the pan. Use small amounts of stock to scrape up those tasty bits!
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Keep in the refrigerator for up to 3 days.
Freezing Instructions
- Portion into freezer-safe containers or bags.
- Freeze for up to 3 months for optimal freshness.
Reheating Instructions
- Oven: Preheat to 180°C (350°F). Cover with foil and bake until heated through, about 20 minutes.
- Microwave: Place in a microwave-safe dish. Heat on high for 2-3 minutes or until warm.
- Stovetop: Reheat on medium heat in a skillet, adding a splash of stock if needed, stirring until hot.
Frequently Asked Questions
Can I use different vegetables in Chicken, Leek and Butternut Squash Bake?
Yes! Feel free to substitute with seasonal vegetables like carrots or parsnips for variety.
How can I make this Chicken, Leek and Butternut Squash Bake gluten-free?
Ensure that your chicken stock is gluten-free and use gluten-free alternatives if necessary.
What side dishes pair well with Chicken, Leek and Butternut Squash Bake?
Consider serving it with a fresh green salad or crusty bread for a complete meal.
How can I customize my Chicken Bake?
You can add spices like curry powder or swap Parmesan for another cheese based on your preference!
Final Thoughts
This Chicken, Leek and Butternut Squash Bake is not only delicious but also versatile. It’s perfect for weeknight dinners or cozy gatherings. Plus, feel free to customize it with your favorite vegetables or spices for added flair!
Chicken, Leek and Butternut Squash Bake
- Total Time: 45 minutes
- Yield: Serves 4
Description
Indulge in the comforting flavors of Chicken, Leek, and Butternut Squash Bake, a dish that combines tender chicken thighs, sweet roasted butternut squash, and buttery leeks, all topped with a rich layer of Parmesan cheese. This one-pan wonder is not only easy to prepare but also perfect for cozy family dinners or gatherings. Packed with lean protein and nutritious vegetables, it offers a wholesome meal without compromising on taste.
Ingredients
- 600g boneless skinless chicken thighs
- 1 tablespoon salted butter
- 1 onion
- 600g butternut squash
- 3 leeks
- 1 tablespoon minced garlic
- 1 cup chicken stock
- 80g freshly grated Parmesan cheese
- Salt
- Pepper
- Dried parsley
- Dried thyme
Instructions
- Preheat the oven to 180°C (350°F).
- Cut chicken thighs into thirds and season with salt, pepper, thyme, and parsley.
- In a large frying pan, brown the chicken in butter until golden. Set aside.
- Sauté sliced onions and diced squash in the same pan until softened. Add leeks and garlic; cook until tender.
- Layer vegetables in an ovenproof dish, top with chicken pieces and juices.
- Pour over chicken stock and sprinkle Parmesan on top.
- Cover with foil and bake for 15 minutes; then uncover and bake for another 15 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1/4 of the bake (approx. 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 120mg
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