Creamy Chicken and Butternut Squash Bake: A Heartwarming, Low-Calorie Comfort Dish
- Enjoy a healthy, low-calorie Creamy Chicken and Butternut Squash Bake recipe with rich flavors and easy prep. Perfect for any meal!
Ingredients
- Low-calorie cooking spray
- 600g (about 1.3 lbs) boneless, skinless chicken thighs, cut into thirds
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 tablespoon salted butter (or olive oil)
- 1 onion, halved and sliced
- 600g (about 1.3 lbs) butternut squash, peeled and diced into cubes
- 1 teaspoon paprika
- 3 leeks, washed, trimmed, and sliced
- 2 garlic cloves, minced (or 2 teaspoons pre-minced garlic)
- 1 cup (240ml) chicken stock
- 80g (3oz) Parmesan cheese, freshly grated
- Fresh parsley, chopped (for garnish)
Instructions
- 1. Preheat the Oven:
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes