Creamy Chicken and Butternut Squash Bake: A Heartwarming, Low-Calorie Comfort Dish

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.
» MORE:  Mediterranean Chicken Avocado Salad!
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

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