Description
Indulge in the warmth of this delightful Chicken Butternut Squash Casserole, an ideal one-dish meal for chilly evenings. Tender pieces of chicken meld beautifully with sweet butternut squash and savory leeks in a rich, herbed sauce that’s both comforting and nutritious. This casserole is easy to prepare, making it perfect for busy weeknights or family gatherings. Serve it hot from the oven, garnished with fresh parsley for an inviting touch that will have everyone coming back for seconds!
Ingredients
Scale
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken thighs
- 1 medium butternut squash
- 2 large leeks
- 1 medium yellow onion
- 2 cloves garlic
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 2 tablespoons all-purpose flour
- Fresh parsley (for garnish)
Instructions
- Preheat the oven to 375°F.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken with salt and pepper, then brown it on all sides (about 5-7 minutes). Remove and set aside.
- Add the remaining olive oil to the skillet and sauté the butternut squash, leeks, and onion until softened (8-10 minutes).
- Stir in garlic, thyme, and rosemary; cook for another minute.
- Sprinkle flour over the vegetables, stir well, then gradually whisk in chicken broth until slightly thickened (2-3 minutes). Season with remaining salt and pepper.
- Return the chicken to the skillet and mix well with vegetables and sauce.
- Transfer everything into a 9×13 inch baking dish and bake for 25-30 minutes until bubbling and cooked through.
- Let rest for 5 minutes before garnishing with parsley.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 245g)
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 110mg