Chicken Leek Butternut Bake (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
low calorie spray
02 -
600g of boneless, skinless chicken thighs, diced
03 -
1 teaspoon of dried parsley
04 -
1/2 teaspoon of dried thyme leaves
05 -
salt and black pepper, to taste
06 -
1 tablespoon of salted butter or olive oil
07 -
1 onion, halved and sliced
08 -
600g of butternut squash, peeled and cubed
09 -
1 teaspoon of paprika
10 -
3 leeks, washed, trimmed, and sliced
11 -
1 tablespoon of minced garlic or 3 crushed cloves
12 -
240ml (1 cup) of chicken stock
13 -
80g (3oz) of freshly grated Parmesan cheese
14 -
handful of fresh parsley, chopped
# Steps to Follow:
01 -
Preheat oven to 180°C fan, 200°C, 400°F or gas mark 6.
02 -
Cut the chicken thighs into thirds to create smaller pieces.
03 -
Spray a large frying pan with low-calorie spray over medium-high heat. Add the chicken thighs, thyme, parsley, salt, and black pepper. Fry until lightly golden. Remove and set aside on a plate.
04 -
In the same pan, melt the butter. Add the onions, butternut squash, and paprika. Cook until the squash begins to soften. Gradually add small amounts of chicken stock to prevent sticking and to deglaze the pan.
05 -
Add sliced leeks and garlic to the pan. Cook for 5-8 minutes, ensuring the squash is tender and leeks are softened and golden.
06 -
Transfer the vegetables to an ovenproof dish in an even layer. Place the cooked chicken on top along with any juices from the plate.
07 -
Pour over the remaining chicken stock and sprinkle evenly with the Parmesan cheese.
08 -
Cover with foil and bake for 15 minutes. Uncover and bake for an additional 15 minutes or until the top is golden, and the squash and chicken are fully cooked.
09 -
Season with additional salt and black pepper if needed. Sprinkle with fresh parsley and serve warm.
# Additional Notes:
01 -
Use gluten-free stock if avoiding gluten. This dish is freezer-friendly if properly stored after cooling.