Preheat your oven to 400°F (200°C) or 180°C (fan-assisted).
2. Cook the Chicken:
Heat a large frying pan over medium-high heat and spray with low-calorie cooking spray.
Add the chicken pieces, dried parsley, thyme, salt, and black pepper. Cook until the chicken is lightly golden. Remove from the pan and set aside.
3. Sauté the Vegetables:
Melt the butter in the same frying pan. Add the sliced onion, diced butternut squash, and paprika. Cook, stirring occasionally, until the squash starts to soften.
Gradually add small amounts of chicken stock to deglaze the pan, incorporating the flavorful bits left from cooking the chicken.
4. Add Leeks and Garlic:
Stir in the sliced leeks and garlic. Cook for another 5-8 minutes until the squash is tender and the leeks are softened and golden.
5. Assemble the Bake:
Transfer the onion, butternut squash, and leek mixture to an even layer in an ovenproof dish.
Place the cooked chicken pieces on top, including any juices from the plate.
Pour the remaining chicken stock over the dish and sprinkle evenly with grated Parmesan cheese.
6. Bake:
Cover the dish with foil and bake for 15 minutes.
Remove the foil and bake uncovered for another 15 minutes, or until the top is golden and the chicken and squash are fully cooked through.
7. Serve:
Season the top with salt and black pepper to taste. Garnish with fresh parsley and serve warm.
