“Dinner’s ready!” echoed through the house, but instead of the usual blend of fast food wrappers and takeout menus, a mouthwatering aroma wafted from the oven. That’s the moment I fell in love with my Chicken, Leek, and Butternut Squash Bake—a dish that effortlessly marries wholesome ingredients with heartwarming comfort. It’s not just tasty; at around 406 calories per serving, it’s a low-calorie delight that fits perfectly into a health-conscious lifestyle. Plus, it’s meal prep-friendly, allowing you to whip it up in advance and freeze leftovers for busy weeknights. Whether you’re impressing guests or seeking a cozy night in, this bake is all about adding a gourmet touch to your table. Curious how such deliciousness can come together so easily? Let’s dive in! Why is this Chicken Bake so delightful? Ease of Preparation: This Chicken, Leek, and Butternut Squash Bake is incredibly simple to prepare, making it perfect for busy weeknights. Flavorful Harmony: The blend of tender chicken, earthy leeks, and sweet butternut squash creates a mouthwatering balance that keeps everyone coming back for more. Healthy Indulgence: At just 406 calories per serving, this dish lets you indulge guilt-free while staying aligned with your health goals. Meal Prep Friendly: Make-ahead convenience means you can enjoy warming leftovers without the hassle of cooking every day. Pair it with some Loaded Baked Potato Salad for a delightful twist! Versatile Options: Feel free to experiment with different cheeses or add extra veggies, allowing you to tailor the dish to your liking. This bake is sure to impress friends and family alike—just like my Parmesan Chicken Bake does! Chicken, Leek and Butternut Squash Bake Ingredients For the Bake Low Calorie Spray – Keeps the cooking process light and prevents sticking. 600g Boneless Skinless Chicken Thighs – Provides a rich flavor; you can substitute chicken breast, but it may result in drier meat. 1 tsp Dried Parsley – Adds herbal notes to enhance overall flavor. 1/2 tsp Dried Thyme Leaves – Elevates the dish’s flavor depth. Salt and Black Pepper – Essential for proper seasoning and taste. 1 tbsp Salted Butter (or Olive Oil) – Perfect for sautéing vegetables, imparting richness. 1 Onion, Halved and Sliced – Contributes sweetness and texture to the bake. 600g Butternut Squash, Peeled and Diced – The main vegetable that adds creaminess when cooked; use a sharp knife or peeler for easier peeling. 1 tsp Paprika – Brings a hint of smokiness to the dish. 3 Leeks, Washed, Trimmed, and Sliced – Provides an earthy flavor; can be substituted with green onions. 1 tbsp Minced Garlic (or 3 Crushed Cloves) – Offers aromatic flavor that deepens the taste. 1 cup (240ml) Chicken Stock – Acts as the base for moisture; ensure to use gluten-free stock for a gluten-free dish. 80g (3oz) Freshly Grated Parmesan – Adds a cheesy, golden topping; feel free to substitute with other melting cheeses like mature cheddar. Fresh Parsley, Chopped (for garnish) – Enhances the presentation and adds a fresh touch to the dish. Step‑by‑Step Instructions for Chicken, Leek and Butternut Squash Bake Step 1: Preheat the Oven Begin by preheating your oven to 180°C (fan) or 200°C (400°F, gas mark 6). This ensures that your Chicken, Leek, and Butternut Squash Bake will have the perfect environment for cooking evenly while developing a delightful golden crust. Step 2: Prepare the Chicken Cut the boneless skinless chicken thighs into thirds and season generously with dried parsley, thyme, salt, and black pepper. This seasoning will infuse the chicken with flavor as it bakes. Set the seasoned chicken aside while you prepare the vegetables. Step 3: Sauté the Chicken In a large frying pan, spray some low-calorie spray to coat the surface. Heat over medium-high heat and add the chicken pieces. Cook for about 5–7 minutes, or until they’re golden brown on the outside. Once done, remove the chicken from the pan and set it aside. Step 4: Cook the Vegetables Using the same pan, add 1 tablespoon of salted butter (or olive oil) and allow it to melt. Add the sliced onion, diced butternut squash, and paprika, cooking for 5–7 minutes until the squash begins to soften. Stir occasionally, scraping up any flavorful bits stuck to the bottom of the pan. Step 5: Add Leeks and Garlic Now, incorporate the washed and trimmed sliced leeks along with the minced garlic into the pan. Stir everything together and continue to cook for another 5–8 minutes, or until the leeks become golden and the squash is tender. This mixture will deepen the flavors of your Chicken, Leek, and Butternut Squash Bake. Step 6: Assemble the Bake Transfer the vegetable mixture to an oven-proof dish, spreading it evenly across the bottom. Place the sautéed chicken pieces on top of the vegetables, ensuring an even distribution. This layering will help the flavors meld beautifully as it bakes. Step 7: Add Stock and Cheese Pour the remaining chicken stock over the layered ingredients in the dish, allowing it to soak in. Sprinkle the freshly grated Parmesan cheese generously on top. This cheesy topping will create a gorgeous golden crust as it bakes, adding to the overall flavor of the Chicken, Leek, and Butternut Squash Bake. Step 8: Bake Covered Cover the dish tightly with foil and place it in the preheated oven. Bake for 15 minutes to steam the ingredients and allow the flavors to meld. This step is crucial for achieving a tender and delicious finish. Step 9: Uncover and Finish Baking After 15 minutes, carefully remove the foil and continue baking for an additional 15 minutes. Keep an eye on it—you’re looking for a bubbling, golden brown top and the chicken to be cooked through. The aroma will fill your kitchen, incredibly inviting! Step 10: Final Seasoning and Garnish Once baked, remove the dish from the oven and season the top with extra salt and pepper to taste. Garnish with freshly chopped parsley for a pop of color and added flavor. Your delicious Chicken, Leek, and Butternut Squash Bake is ready to serve! Variations for Chicken, Leek and Butternut Squash Bake Feel free to customize this dish and let your creativity shine—there’s so much delicious potential waiting for you! Dairy-Free: Replace the Parmesan with a dairy-free cheese alternative for a plant-based version that’s just as satisfying. Vegetable Boost: Add chopped spinach or kale right before baking; they’ll add vibrant color and extra nutrients. Spicy Kick: Toss in some red pepper flakes or a dash of hot sauce before baking for a warming heat. Herb Variation: Experiment with fresh herbs like rosemary or thyme for a delightful flavor twist that enhances the earthiness of the veggies. Sweet Swap: Dice up a sweet potato instead of butternut squash for a different sweetness and texture; this variation will keep you guessing! Mushroom Medley: Incorporate sliced mushrooms for a hearty and umami-rich addition that complements the other ingredients beautifully. Crispy Topping: Before baking, add a handful of breadcrumbs mixed with herbs and a little olive oil on top for an extra crispy finish. Lean Protein: Try swapping chicken thighs for turkey breast; it will still yield a moist dish while reducing the calories even further. Each of these variations brings a unique flavor and flair, making your Chicken, Leek and Butternut Squash Bake a recipe that never gets old. And if you’re curious for more delightful ideas, consider pairing it with my French Onion Chicken Bake or treat your taste buds to a remote coffee break with Bake Espresso Chocolate! Make Ahead Options These Chicken, Leek, and Butternut Squash Bake are perfect for busy home cooks! You can prep the vegetables and season the chicken up to 24 hours in advance, storing them in the refrigerator to maintain flavor and freshness. Simply chop the butternut squash, leeks, and onions, then mix with the seasonings before refrigerating in an airtight container. When you’re ready to bake, combine the prepped ingredients, add the chicken stock, and top with Parmesan as instructed. This way, you’ll savor a hearty, healthy meal with restaurant-quality results without the stress of last-minute cooking! How to Store and Freeze Chicken, Leek and Butternut Squash Bake Fridge: Store any leftovers in an airtight container and place them in the fridge for up to 3 days. Enjoy the delicious flavors of your Chicken, Leek and Butternut Squash Bake when you’re ready! Freezer: For long-term storage, freeze the bake in an airtight container for up to 3 months. Make sure it’s cooled completely before freezing to maintain its texture and flavors. Reheating: Thaw overnight in the refrigerator before reheating. Bake it in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through and cheese is bubbly. Make-Ahead: You can prepare the chicken bake a day in advance, store it in the fridge, and pop it into the oven when it’s time for a cozy dinner! Expert Tips for Chicken, Leek and Butternut Squash Bake • Sharp Tools Matter: Use a sharp knife for peeling and cutting butternut squash. A dull knife can make the process tedious and hazardous. • Choose the Right Dish: Ensure you select an appropriately sized baking dish. An overcrowded dish can result in uneven cooking, impacting the final texture of your Chicken, Leek and Butternut Squash Bake. • Freezing Convenience: You can freeze the bake for future meals. Thaw it overnight in the fridge and reheat in the oven at 350°F (175°C) for about 20-25 minutes for a quick meal. • Use Fresh Cheese: Opt for freshly grated cheese over pre-packaged versions. Fresh cheese melts beautifully and provides a richer flavor, enhancing your delicious bake. • Variations Are Key: Feel free to swap in other vegetables or cheeses according to your taste preferences. Experimenting can help you find the perfect balance that your family loves! What to Serve with Chicken, Leek, and Butternut Squash Bake Creating a cozy meal around your delightful chicken bake invites warmth, comfort, and flavorful pairings that elevate the dining experience. Creamy Mashed Potatoes: A classic pairing, their smoothness complements the savory layers of the bake, adding richness and heartiness to each bite. Steamed Cauliflower: Light and fresh, this vibrant side allows the chicken bake’s flavors to shine while keeping calories low and nutrients high. Grilled Asparagus: The smoky char of asparagus provides a delightful contrast to the softness of the bake, bringing a seasonal crunch to the table. Red Pepper Coriander Rice: This fragrant rice dish adds a hint of spice and sweetness, enhancing the earthy tones of the chicken and squash while keeping it gluten-free. Garlic Bread Rolls: Soft and buttery, these rolls are perfect for soaking up the cheesy goodness. They bring a comforting, homey feel that pairs beautifully with the bake. Mixed Green Salad: A fresh salad adds a burst of color and a crisp texture to your meal. Toss together with a zesty vinaigrette to brighten the plate. Apple Crisp: Finish your meal with a warm apple crisp, its sweet and cinnamon flavors perfectly balance the savory bake, rounding out your dining experience on a comforting note. Chicken, Leek and Butternut Squash Bake Recipe FAQs What type of chicken should I use for the best flavor? For optimal flavor, I recommend using boneless skinless chicken thighs as they remain tender during baking. If you choose to use chicken breast, please keep in mind that it may turn out drier than thighs, so consider marinating it beforehand for added moisture. How should I store leftovers from the Chicken, Leek and Butternut Squash Bake? Store any leftovers in an airtight container in the fridge for up to 3 days. This allows the flavors to meld even more, making your next meal just as delightful! Can I freeze my Chicken, Leek and Butternut Squash Bake? Absolutely! To freeze, let the bake cool completely, then transfer it to an airtight container. It should last for up to 3 months in the freezer. Thaw it overnight in the fridge before reheating, and pop it in the oven at 350°F (175°C) for about 20-25 minutes to warm it thoroughly. What should I do if my vegetables aren’t cooking evenly? Ensure you’ve cut the vegetables to an even size to promote consistent cooking. If they’re still uneven, consider sautéing them a little longer before transferring them to the baking dish. This will help them soften properly, leading to a perfectly baked dish. Is this Chicken, Leek and Butternut Squash Bake suitable for gluten-free diets? Yes! Just ensure that you use gluten-free chicken stock when preparing the dish. This way, you can enjoy all the delicious flavors without worrying about gluten. Can I use other vegetables in this recipe? Definitely! Feel free to get creative by adding other vegetables like spinach, carrots, or even zucchini. Just keep in mind that some veggies may need different cooking times, so adjust accordingly. The more the merrier! Delicious Chicken, Leek and Butternut Squash Bake Recipe This Chicken, Leek and Butternut Squash Bake is a healthy and delicious dinner option. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins Servings: 4 servingsCourse: DinnerCuisine: AmericanCalories: 406 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? 1 spray Low Calorie Spray600 g Boneless Skinless Chicken Thighs Can substitute with chicken breast.1 tsp Dried Parsley1/2 tsp Dried Thyme Leavesto taste Saltto taste Black Pepper1 tbsp Salted Butter (or Olive Oil)1 unit Onion, Halved and Sliced600 g Butternut Squash, Peeled and Diced1 tsp Paprika3 unit Leeks, Washed, Trimmed, and Sliced Can substitute with green onions.1 tbsp Minced Garlic (or 3 Crushed Cloves)240 ml Chicken Stock Use gluten-free stock for a gluten-free dish.80 g Freshly Grated Parmesan Other melting cheeses can be substituted.to taste Fresh Parsley, Chopped (for garnish) Equipment Frying PanOven-proof dishKnifeCutting Board Method Step-by-Step InstructionsPreheat your oven to 180°C (fan) or 200°C (400°F, gas mark 6).Cut the chicken thighs into thirds and season with parsley, thyme, salt, and pepper.In a frying pan, coat with low-calorie spray, heat, and add chicken. Cook for about 5–7 minutes until golden brown. Remove and set aside.In the same pan, add butter or olive oil, diced onion, butternut squash, and paprika. Cook for 5–7 minutes until squash softens.Add leeks and garlic, stir, and cook for another 5–8 minutes until leeks are golden and squash is tender.Transfer the vegetable mixture to an oven-proof dish and layer the sautéed chicken on top.Pour chicken stock over the layered ingredients and sprinkle with Parmesan cheese.Cover the dish tightly with foil and bake for 15 minutes.After 15 minutes, remove the foil and continue baking for an additional 15 minutes.Season with extra salt and pepper and garnish with parsley before serving. Nutrition Serving: 1servingCalories: 406kcalCarbohydrates: 22gProtein: 36gFat: 18gSaturated Fat: 8gCholesterol: 106mgSodium: 851mgPotassium: 1223mgFiber: 5gSugar: 4gVitamin A: 15000IUVitamin C: 25mgCalcium: 250mgIron: 3mg NotesThis dish is meal prep-friendly, and leftovers can be frozen for future meals. 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