Description
Enjoy the comfort of a Chicken Leek and Butternut Squash Bake, where tender chicken meets sweet, caramelized leeks and creamy roasted butternut squash. This one-pan wonder is easy to prepare, making it ideal for busy weeknights or special gatherings. With vibrant colors and perfectly balanced flavors, it’s a dish that warms the heart and satisfies the soul.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 2 medium leeks, sliced into rings
- 4 cups butternut squash, diced (about 1 medium squash)
- 4 cloves garlic, minced
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cups low-sodium chicken broth
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large baking dish with nonstick spray.
- Season chicken thighs with salt and pepper. Place in the baking dish.
- In a skillet over medium heat, heat olive oil. Sauté leeks until soft (about 5 minutes), then add garlic for an additional minute.
- Layer diced butternut squash over the chicken in the baking dish, followed by the sautéed leeks and garlic.
- Pour chicken broth evenly over the ingredients until vegetables are just covered.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until chicken is golden brown.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 plate (335g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg