Description
A comforting and flavorful chicken bake with butternut squash and leeks, perfect for family dinners.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried thyme
- 1 spray low-calorie oil spray
- 1 medium yellow onion
- 2 cups butternut squash
- 2 medium leeks
- 2 cloves chopped garlic
- 1 teaspoon paprika
- 2 tablespoons salted butter
- 1 cup chicken broth
- 0.5 cup freshly grated parmesan cheese
- 2 tablespoons fresh parsley leaves
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs dry with a paper towel and season with salt, pepper, parsley flakes, and thyme.
- In a large skillet, heat the oil spray over medium heat, then add the chopped onion and leeks and sauté for about 5 minutes until softened.
- Add the chopped garlic, butternut squash, and paprika, cooking for another 3-4 minutes until the squash begins to soften slightly.
- Transfer the squash mixture to a large baking dish, nestling the seasoned chicken thighs into the veggies.
- Pour the chicken broth around the chicken and place small pieces of butter on top.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle with parmesan cheese, cooking for an additional 15 minutes until golden and bubbly.
- Let the bake cool for a few minutes before serving and garnish with freshly chopped parsley.
Notes
You can make this dish a day in advance by assembling it in the baking dish and refrigerating it. It is also easily adaptable with seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg