Chicken Leek and Butternut

This hearty Chicken, Leek and Butternut Squash Bake has become my go-to dinner for those evenings when I crave something comforting yet nutritious. The combination of tender chicken, sweet butternut squash, and buttery leeks creates a symphony of flavors that's both satisfying and wholesome.

I first made this dish during a particularly busy week when I needed something that would provide leftovers. My family devoured it so quickly that I had to make a second batch the very next day. It's now in our regular rotation.

Ingredients

• Boneless skinless chicken thighs: the dark meat adds richness and stays juicy throughout cooking
• Butternut squash: adds natural sweetness and a velvety texture when roasted
• Leeks: provide a mild oniony flavor that becomes buttery when cooked
• Dried herbs: like parsley and thyme infuse the dish with aromatic qualities
• Paprika: adds subtle smokiness and beautiful color
• Parmesan cheese: creates a golden, crispy topping that's irresistibly savory
• Chicken stock: forms the base of the sauce keeping everything moist and flavorful
• Butter: helps to sauté the vegetables and adds richness
• Fresh parsley: brightens the finished dish with color and freshness

Step-by-Step Instructions

Prepare the Chicken:

Cut chicken thighs into thirds for quicker cooking and better distribution throughout the dish. Season with dried herbs, salt and pepper, then brown in a hot pan until golden. This step builds flavor through caramelization but doesn't fully cook the chicken, which will finish in the oven.

Sauté the Vegetables:

Melt butter in the same pan used for chicken to capture all those flavorful bits. Add onions, butternut squash and paprika, cooking until the squash begins to soften. Add small amounts of chicken stock to deglaze the pan, scraping up any browned bits from the chicken. This creates an incredible flavor base.

Incorporate the Leeks:

Add sliced leeks and garlic to the vegetable mixture, cooking for 5 to 8 minutes. The leeks should become soft and slightly golden while the butternut squash becomes tender. This gradual cooking allows the flavors to meld beautifully.

Assemble and Bake:

Transfer the vegetable mixture to an ovenproof dish, creating an even layer. Place the browned chicken pieces on top, along with any accumulated juices. Pour remaining stock over everything and sprinkle generously with Parmesan cheese. This layering technique ensures every component cooks perfectly.

Final Baking:

Cover with foil and bake for 15 minutes to ensure the chicken cooks through, then uncover and bake an additional 15 minutes until golden and bubbling. Finish with fresh parsley for brightness and a final seasoning of salt and pepper to taste.

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The butternut squash is absolutely my favorite component of this dish. Its natural sweetness develops beautifully when roasted, creating pockets of velvety goodness throughout the casserole. I remember serving this to my friend who claimed to dislike butternut squash, and she ended up asking for seconds. The way it absorbs the savory chicken flavors completely transformed her opinion.

Make Ahead Options

This dish works wonderfully for meal prep. You can prepare the entire casserole up to the baking stage, cover tightly, and refrigerate for up to 24 hours. When ready to cook, simply add an extra 10 minutes to the initial covered baking time. The flavors actually develop nicely as it sits, making this a perfect prepare-ahead dinner for busy weeknights or when entertaining.

Seasonal Variations

During summer months, consider substituting zucchini or yellow squash for the butternut squash, reducing cooking time slightly as these vegetables cook faster. In autumn, try adding a diced apple for unexpected sweetness or some fresh sage instead of dried herbs. Winter calls for heartier additions like parsnips or sweet potatoes alongside the butternut squash for an even more substantial meal.

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Serving Suggestions

This bake stands beautifully on its own as a complete meal, but pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil. For a heartier meal, serve alongside crusty bread to soak up the delicious sauce, or with steamed green beans tossed with a bit of butter and toasted almonds. A glass of chilled Chardonnay or light Pinot Noir complements the flavors perfectly.

Leftovers Transformation

Transform leftovers into a completely different meal by shredding the chicken and vegetables, then mixing with cooked pasta and a splash of cream for a delicious pasta dish. Alternatively, use leftovers as filling for a savory pie topped with puff pastry, or blend with additional stock for a hearty soup. The flavors deepen overnight, making leftovers sometimes even better than the original dish.

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs provide more flavor and tenderness in baking.

→ Can I prepare this dish ahead of time?

Absolutely! You can assemble the dish and refrigerate it for up to 24 hours before baking.

→ What can I substitute for Parmesan cheese?

You can use Pecorino Romano or a mix of grated cheddar for a similar cheesy topping.

→ How can I make this dish gluten-free?

Simply use a gluten-free chicken stock to ensure the dish is gluten-free.

→ Can I freeze leftovers?

Yes, this dish is freezer-friendly. Simply portion it into airtight containers and freeze for up to 3 months.