Description
Creamy chicken butternut squash bake comes together when you layer tender chicken with roasted squash and a rich cream sauce that bakes until everything melds into pure comfort. Your dinner table gets a wholesome, satisfying dish that feels fancy but takes minimal effort to pull together.
Ingredients
Scale
Protein and Aromatics:
- 600 grams boneless, skinless chicken thighs
- 1 tablespoon salted butter
- 1 onion
- 3 leeks
- 2 garlic cloves
Vegetables:
- 600 grams butternut squash
- 80 grams Parmesan cheese
Seasonings and Liquids:
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup chicken stock
- Low-calorie cooking spray
- Fresh parsley for garnish
Instructions
- Set your oven to 400°F (200°C) for a standard setting or 180°C if using a fan-assisted model.
- Spray a large frying pan with low-calorie cooking spray and heat it over medium-high heat until hot.
- Add your 600g of chicken thigh pieces along with 1 teaspoon dried parsley, 1/2 teaspoon dried thyme, salt, and black pepper to the pan, cooking until the chicken develops light golden edges, then transfer to a plate.
- Melt 1 tablespoon of salted butter in the same pan and add your sliced onion, 600g of diced butternut squash, and 1 teaspoon paprika, stirring occasionally for about 8 to 10 minutes until the squash begins softening.
- Pour 1 cup of chicken stock gradually into the pan, scraping up the browned bits stuck to the bottom as you go.
- Stir in your 3 sliced leeks and 2 minced garlic cloves, letting everything cook together for 5 to 8 minutes at medium heat until the squash turns tender and the leeks take on a golden appearance.
- Spread the onion, squash, and leek mixture evenly across an ovenproof dish.
- Arrange your cooked chicken pieces on top and pour any remaining chicken stock over everything.
- Sprinkle 80g of freshly grated Parmesan cheese across the entire surface.
- Cover the dish with foil and bake at 400°F (200°C) for exactly 15 minutes.
- Remove the foil and continue baking uncovered at the same temperature for another 15 minutes until your cheese turns golden and the chicken reaches full doneness throughout.
- Taste the top and adjust the salt and black pepper to your preference, then finish with a scatter of fresh chopped parsley before serving while warm.
Notes
- Don’t skip browning your chicken first, as this creates a flavorful base for your entire dish and helps the meat stay moist during baking.
- Cut your butternut squash into even pieces so everything cooks at the same rate and reaches tenderness together.
- If your squash is taking longer to soften, add a bit more stock to the pan and give it extra time before assembling the bake.
- For a lighter version, replace some of the Parmesan with a drizzle of olive oil or use Greek yogurt mixed into the stock for creaminess without heavy cream.
- Prep Time: 20-25 minutes
- Cook Time: 30 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 351 kcal
- Sugar: 5 g
- Sodium: 440 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 90 mg