Chicken Leek And Butternut Squash Bake: The Ultimate Comfort Food Recipe
Introduction to Chicken Leek And Butternut Squash Bake
Welcome to the delightful world of comfort food with this Chicken Leek and Butternut Squash Bake! This dish is not only hearty and satisfying, but it also brings together the wonderful flavors of tender chicken, sweet butternut squash, and aromatic leeks. Perfect for a family dinner or a cozy night in, this recipe is sure to please everyone at the table. Let’s dive into how to make this wholesome dish!
A Personal Story Behind My Chicken Leek And Butternut Squash Bake Journey
Growing up, my family often gathered around the dinner table to enjoy comforting meals that warmed our hearts and souls. One of my fondest memories is of my grandmother preparing a similar bake in her cozy kitchen. The aroma of chicken and vegetables simmering together was always a signal that something delicious was on the way. Inspired by those cherished moments, I’ve crafted this recipe to share that same warmth and joy with you.
What Makes This Chicken Leek And Butternut Squash Bake Recipe Special?
This recipe stands out for several reasons. First, it’s incredibly easy to prepare, making it perfect for busy weeknights. The combination of chicken, leeks, and butternut squash creates a delightful balance of flavors and textures. Plus, it’s a one-dish meal that minimizes cleanup—who doesn’t appreciate that? Additionally, it’s nutritious and low in calories, making it a guilt-free indulgence that you can enjoy any night of the week.
The Full Chicken Leek And Butternut Squash Bake Recipe
Ingredients
- Low-calorie cooking spray
- 1.3 lbs (600g) boneless, skinless chicken thighs, cut into thirds
- 1 tsp dried parsley
- 1/2 tsp dried thyme leaves
- Salt and black pepper, to taste
- 1 tbsp salted butter or olive oil
- 1 onion, halved and sliced
- 1.3 lbs (600g) butternut squash, peeled, diced, and cubed
- 1 tsp paprika
- 3 leeks, washed, trimmed, and sliced
- 1 tbsp minced garlic or 3 crushed cloves
- 1 cup (240ml) chicken stock
- 80g freshly grated Parmesan cheese
- Handful of fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 350°F (180°C fan)/400°F (200°C)/Gas mark 6.
- Cut the chicken thighs into smaller pieces to ensure even cooking.
- Spray a large frying pan with low-calorie cooking spray and heat over medium-high heat.
- Add the chicken pieces, dried thyme, dried parsley, salt, and black pepper. Fry until the chicken is lightly golden, then set aside on a plate.
- In the same pan, melt the butter (or heat the olive oil) and add the sliced onions, diced butternut squash, and paprika. Cook until the squash starts to soften, adding small amounts of chicken stock as needed to prevent sticking and to deglaze the pan.
- Add the sliced leeks and minced garlic to the pan. Cook for 5-8 minutes until the squash is tender and the leeks are softened and golden.
- Transfer the vegetable mixture to an ovenproof dish, spreading it out in a single layer. Place the chicken pieces on top and pour over any juices from the plate.
- Pour the remaining chicken stock over the dish and sprinkle with freshly grated Parmesan cheese.
- Cover the dish with foil and bake for 15 minutes. Then, uncover and bake for an additional 15 minutes until the top is golden and the chicken is fully cooked.
- Before serving, season with extra salt, pepper, and garnish with fresh parsley.
Serving Suggestions and Variations for Chicken Leek And Butternut Squash Bake
This Chicken Leek and Butternut Squash Bake is delicious on its own, but you can elevate your meal by serving it with a side of fluffy rice or crusty bread to soak up the flavorful juices. For added nutrition and color, feel free to mix in other vegetables like carrots or bell peppers. They will add both flavor and a vibrant touch to your dish!
Frequently Asked Questions About Chicken Leek And Butternut Squash Bake
Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer, but thighs add more flavor and moisture.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze this dish?
Yes, this bake freezes well. Just make sure to cool it completely before transferring it to a freezer-safe container.
Is this recipe suitable for meal prep?
Absolutely! This dish is perfect for meal prep. You can make it ahead of time and reheat it for quick lunches or dinners.
What can I substitute for Parmesan?
If you want a dairy-free option, consider using nutritional yeast or a dairy-free cheese alternative.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories per Serving: 320
- Servings: 4
Chicken Leek And Butternut Squash Bake
Ingredients
Main Ingredients
- 1.3 lbs boneless, skinless chicken thighs, cut into thirds
- 1 tsp dried parsley
- 0.5 tsp dried thyme leaves
- 1 tbsp salted butter or olive oil
- 1 medium onion, halved and sliced
- 1.3 lbs butternut squash, peeled, diced, and cubed
- 1 tsp paprika
- 3 medium leeks, washed, trimmed, and sliced
- 1 tbsp minced garlic or crushed cloves
- 1 cup chicken stock
- 80 g freshly grated Parmesan
- 1 handful fresh parsley, chopped
Instructions
- Preheat the oven to 350°F (180°C fan)/400°F (200°C)/Gas mark 6.
- Cut the chicken thighs into smaller pieces to ensure even cooking.
- Spray a large frying pan with low-calorie cooking spray and heat over medium-high heat.
- Add the chicken pieces, dried thyme, dried parsley, salt, and black pepper. Fry until the chicken is lightly golden, then set aside on a plate.
- In the same pan, melt the butter (or heat the olive oil) and add the sliced onions, diced butternut squash, and paprika. Cook until the squash starts to soften, adding small amounts of chicken stock as needed to prevent sticking and to deglaze the pan.
- Add the sliced leeks and minced garlic to the pan. Cook for 5-8 minutes until the squash is tender and the leeks are softened and golden.
- Transfer the vegetable mixture to an ovenproof dish, spreading it out in a single layer. Place the chicken pieces on top and pour over any juices from the plate.
- Pour the remaining chicken stock over the dish and sprinkle with freshly grated Parmesan cheese.
- Cover the dish with foil and bake for 15 minutes. Then, uncover and bake for an additional 15 minutes until the top is golden and the chicken is fully cooked.
- Before serving, season with extra salt, pepper, and garnish with fresh parsley.