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–+ servings
Roasted Chicken Leek and Butternut Squash Bake

One-Pan Roasted Chicken Leek and Butternut Squash Bake Bliss

Enjoy this comforting One-Pan Roasted Chicken Leek and Butternut Squash Bake, perfect for busy evenings and full of cozy flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Substitute bone-in for richer flavor
  • 1 spray Low-Calorie Oil Spray Butter or olive oil are great alternatives
For the Vegetables
  • 1 medium Yellow Onion Shallots work in a pinch
  • 1 medium Butternut Squash Sweet potatoes or pumpkins can be swapped
  • 2 medium Leeks Use green tops for extra color and nutrients
  • 3 cloves Garlic Fresh garlic is best; garlic powder also works
For Seasoning
  • 1 teaspoon Dried Parsley Fresh herbs can be used for a fresher hit
  • 1 teaspoon Dried Thyme Use fresh if preferred
  • 1 teaspoon Paprika Smoked paprika adds a smoky twist
  • to taste Salt Adjust according to personal taste
  • to taste Ground Black Pepper Adjust according to personal taste
For Cooking
  • 2 tablespoons Salted Butter Olive oil serves as a dairy-free alternative
  • 1 cup Chicken Broth Opt for low-sodium to control salt intake
For the Finish
  • 1 cup Freshly Grated Parmesan Cheese Substitute with dairy-free cheese for a vegan option
  • 2 tablespoons Chopped Fresh Parsley Garnish to elevate presentation

Equipment

  • large ovenproof dish
  • skillet or frying pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (400°F).
  2. Cut the boneless skinless chicken thighs into thirds and season with dried parsley, thyme, salt, and pepper.
  3. In a skillet, heat a drizzle of oil over medium-high heat. Add the chicken pieces and sear for about 5–7 minutes until golden brown.
  4. Lower the heat and add salted butter to melt. Sauté chopped yellow onion, butternut squash, and paprika for about 8–10 minutes.
  5. Scrape up any browned bits with chicken broth. Add sliced leeks and minced garlic, cooking for another 4–5 minutes.
  6. Spread vegetables in a large dish, then nestle seared chicken pieces on top.
  7. Pour remaining chicken broth over the dish and sprinkle grated Parmesan cheese on top.
  8. Cover tightly with foil and bake for 15 minutes. Then remove foil and bake for an additional 15 minutes.
  9. Once out of the oven, taste and adjust seasoning with salt and pepper before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 2.5mg

Notes

For best results, cut butternut squash into uniform pieces, sear chicken properly, and check doneness with a thermometer.

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