Savory Chicken Leek Butternut

This hearty Chicken, Leek and Butternut Squash Bake has become my weekend comfort food staple for feeding my family during busy seasons. The combination of tender chicken thighs, naturally sweet butternut squash, and buttery leeks creates a satisfying one-dish meal that everyone loves.

When I first created this dish, I was looking for ways to use up seasonal butternut squash from our garden. Now my family requests it regularly, regardless of the season, and I love how it fills the house with the most inviting aroma as it bakes.

Ingredients

• Boneless skinless chicken thighs: fresh rather than frozen for better texture and flavor
• Butternut squash: look for one with a matte rather than shiny skin for optimal ripeness
• Leeks: the white and light green parts provide a milder onion flavor than regular onions
• Parmesan cheese: freshly grated makes a significant difference in flavor compared to pre-grated
• Dried herbs: thyme and parsley bring earthy notes that complement the chicken perfectly
• Paprika: adds gentle warmth and beautiful color to the finished dish
• Butter: creates richness when sautéing the vegetables
• Chicken stock: provides moisture and deepens the savory flavor throughout

Step-by-Step Instructions

Prepare the chicken:

Cut boneless chicken thighs into thirds to ensure quick and even cooking. Season generously with dried herbs, salt, and pepper before browning in a hot pan. This initial sear creates a wonderful flavor foundation for the entire dish. The chicken will finish cooking in the oven, so just focus on getting good color at this stage.

Sauté the vegetables:

After removing the chicken, melt butter in the same pan to capture all those delicious chicken flavors. Add onions and butternut squash first, allowing them time to soften and begin caramelizing. The paprika added here not only flavors but gives a beautiful color. Gradually add small amounts of stock to prevent sticking while picking up all the flavorful bits from the pan bottom.

Cook the leeks:

Add sliced leeks and garlic, cooking until the leeks turn golden and butternut squash becomes fork tender. This typically takes 5 to 8 minutes. Be careful not to overcook the leeks as they can become mushy. They should maintain some structure while becoming soft and buttery.

Assemble and bake:

Transfer the vegetable mixture to a baking dish, spreading in an even layer. Arrange the partially cooked chicken on top, pour remaining stock over everything, and sprinkle generously with fresh Parmesan. This creates a delicious savory crust as it bakes. Cover with foil for the first portion of baking to ensure everything cooks through without drying out.

Finish with a golden top:

Remove the foil for the final cooking stage to allow the top to turn beautifully golden and slightly crisp. This contrast of textures makes each bite interesting. Finish with fresh parsley for a pop of color and fresh flavor.

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Butternut squash is the unexpected star ingredient in this recipe. I discovered its magic in this dish after trying several other vegetables. The way it softens and absorbs the chicken flavor while maintaining its subtly sweet taste creates the perfect balance. My husband, who typically avoids squash, always takes seconds of this dish.

Perfect Pairings

This versatile dish stands wonderfully on its own, but for a complete meal, serve it alongside a simple green salad dressed with lemon vinaigrette. The bright acidity of the salad provides a refreshing contrast to the rich, comforting flavors of the bake. For heartier appetites, a slice of crusty whole grain bread makes an excellent addition for soaking up the flavorful sauce.

Brilliant Substitutions

This recipe adapts beautifully to what you have available. Chicken breasts can replace thighs but require less cooking time to prevent drying out. Sweet potato works wonderfully in place of butternut squash with a similar cooking time. For a dairy free version, omit the Parmesan and instead top with seasoned breadcrumbs tossed with olive oil for a crispy finish.

Storage and Reheating

The flavors in this dish actually develop further overnight, making leftovers something to look forward to. Store covered in the refrigerator for up to three days. For reheating, cover with foil and warm in a 325°F oven for about 20 minutes until heated through. If freezing, portion into airtight containers and freeze for up to three months. Thaw overnight in the refrigerator before reheating for best results.

Common Queries

→ Can I use chicken breast instead of thighs in this dish?

Yes, you can substitute chicken breast, but be careful not to overcook it. Chicken breast cooks faster than thighs, so you might want to add it to the baking dish later in the process. For best results, cut chicken breast into similar-sized pieces as the recipe suggests for thighs and check for doneness earlier.

→ How do I know when the butternut squash is cooked properly?

Properly cooked butternut squash should be fork-tender but still hold its shape. You should be able to easily pierce it with a fork with little resistance. During the stovetop cooking, it should begin to soften but will finish cooking in the oven. If your butternut cubes are larger, they may need additional cooking time.

→ Can I prepare this dish ahead of time?

Yes, you can prepare this dish up to the baking stage a day in advance. Complete all stovetop cooking, assemble in your baking dish, cover and refrigerate. When ready to serve, allow the dish to come to room temperature for about 30 minutes, then bake as directed, possibly adding 5-10 minutes to the cooking time since you're starting with a colder dish.

→ What can I serve with this chicken and butternut bake?

This dish works beautifully with simple sides like steamed green vegetables (broccoli, green beans, or asparagus), a light green salad, or crusty whole grain bread to soak up the flavorful juices. For a heartier meal, serve with brown rice, quinoa, or roasted potatoes.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results when reheating, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes until heated through. You can also microwave individual portions, though the texture may change slightly. Add a splash of chicken stock if it seems dry.

→ Can I use pre-cut butternut squash to save time?

Absolutely! Pre-cut butternut squash is a great time-saver and works perfectly in this recipe. Just make sure the pieces are roughly even in size (about 1-inch cubes) for consistent cooking. If the pre-cut pieces are very large, you may want to cut them smaller before cooking.