Cozy Roasted Chicken Leek and Butternut Squash Bake Delight

A comforting one-pan Roasted Chicken Leek and Butternut Squash Bake that combines tender chicken, sweet squash, and leeks for a hearty family dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Boneless Skinless Chicken Thighs Juicy and flavorful; substitute with chicken breasts for a leaner option.
spray Low-Calorie Oil Spray Keeps the dish light; can be replaced with olive oil or butter for richness.

For the Vegetables

1 medium Yellow Onion Adds depth and sweetness; shallots can be a fine alternative.
1 medium Butternut Squash Sweet and tender; feels free to swap with sweet potatoes or root vegetables for variety.
2 pieces Leeks Provide a mild onion flavor; green onions or shallots work in a pinch.
1 teaspoon Paprika Adds smokiness and vibrant color; smoked paprika enhances the flavor further.
2 cloves Minced Garlic Elevates the dish's aroma; use garlic powder if fresh is unavailable.

For the Seasoning

1 teaspoon Dried Thyme Infuses earthy notes; fresh thyme can substitute beautifully.
to taste Salt Essential for flavor; adjust to your personal taste.
to taste Ground Black Pepper Essential for flavor; adjust to your personal taste.

For the Cooking Liquid

1 cup Chicken Broth Moistens and flavors the dish; consider vegetable broth for a vegan-friendly alternative.

For Baking

2 tablespoons Salted Butter Adds richness; unsalted butter or any cooking oil are suitable substitutes.
1 cup Freshly Grated Parmesan Cheese Creates a beautiful golden-brown topping; use nutritional yeast for a dairy-free option.

For Garnish

A few Fresh Parsley Leaves Adds a pop of color and freshness; optional but highly recommended.

Equipment

Oven
Frying Pan
Large Ovenproof Dish

Method

Step-by-Step Instructions

Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6). Prepare your ingredients for a smooth cooking process.
Cut boneless skinless chicken thighs into thirds and set aside.
Sear chicken pieces in a frying pan with low-calorie oil for 4-5 minutes on each side until golden brown, then transfer to a plate.
In the same frying pan, melt butter, add diced onion, butternut squash, and paprika; cook for 5-7 minutes until softened.
Deglaze the pan with chicken broth, scrape up flavorful bits, then add leeks and minced garlic; cook for an additional 3-4 minutes.
Transfer sautéed vegetables into a large ovenproof dish, layer seared chicken on top, and drizzle remaining juices over.
Sprinkle Parmesan cheese over chicken; cover with aluminum foil and bake for 15 minutes.
Remove foil and bake for an additional 15 minutes for a golden brown color, optionally broil for 2-3 minutes for extra crisp.
Season with salt and freshly ground black pepper; garnish with fresh parsley before serving warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Ensure butternut squash is cut into 1-inch cubes for even cooking. Avoid overcrowding the baking dish for proper browning.

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