Description
A comforting, seasonal dish combining tender chicken thighs with sweet butternut squash and savory leeks, all baked to golden perfection under a crispy Parmesan crust.
Ingredients
Scale
- 600g boneless, skinless chicken thighs, cut into thirds
- Low-calorie cooking spray
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 tablespoon salted butter (or olive oil)
- 1 onion, halved and sliced
- 600g butternut squash, peeled and diced into cubes
- 1 teaspoon paprika
- 3 leeks, washed, trimmed, and sliced
- 2 garlic cloves, minced (or 2 teaspoons pre-minced garlic)
- 1 cup (240ml) chicken stock
- 80g Parmesan cheese, freshly grated
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) or 180°C (fan-assisted). This temperature ensures the dish cooks evenly while developing a beautiful golden top. Make sure your oven is fully preheated before adding the bake to ensure even cooking throughout.
- Cook the Chicken: Heat a large frying pan over medium-high heat and spray with low-calorie cooking spray. Add the chicken pieces, dried parsley, thyme, salt, and black pepper. Cook until the chicken is lightly golden, about 4-5 minutes, turning occasionally to ensure even browning. The chicken doesn’t need to be fully cooked at this stage as it will finish cooking in the oven. Remove from the pan and set aside.
- Sauté the Vegetables: Melt the butter in the same frying pan, allowing it to pick up the flavors left from the chicken. Add the sliced onion, diced butternut squash, and paprika. Cook, stirring occasionally, for about 7-8 minutes until the squash starts to soften. As you cook, gradually add small amounts of chicken stock to deglaze the pan, scraping up all the flavorful bits left from cooking the chicken.
- Add Leeks and Garlic: Stir in the sliced leeks and garlic. Cook for another 5-8 minutes until the squash is tender when pierced with a fork and the leeks are softened and developing a light golden color. Be careful not to burn the garlic, as it can become bitter.
- Assemble the Bake: Transfer the onion, butternut squash, and leek mixture to an even layer in an ovenproof dish. Place the cooked chicken pieces on top, including any juices from the plate to enhance the flavor. Pour the remaining chicken stock over the dish and sprinkle evenly with grated Parmesan cheese to create a delicious golden crust.
- Bake: Cover the dish with foil and bake for 15 minutes. This initial covered baking helps the flavors meld together while keeping everything moist. Then remove the foil and bake uncovered for another 15 minutes, or until the top is golden brown and the chicken and squash are fully cooked through. The internal temperature of the chicken should reach 165°F (75°C) when tested with a meat thermometer.
- Serve: Season the top with salt and black pepper to taste. Garnish with fresh chopped parsley for a burst of color and fresh flavor. Serve warm, straight from the oven for the best experience.
Notes
- For a creamier version, add 1/4 cup of heavy cream to the chicken stock before pouring over the dish.
- This dish can be made ahead and refrigerated before the baking stage. Add an extra 10 minutes to the covered baking time if cooking from cold.
- Butternut squash can be substituted with sweet potato or pumpkin for a seasonal variation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated thoroughly.
- For a gluten-free option, ensure your chicken stock is certified gluten-free.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main-course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 39g
- Cholesterol: 135mg