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
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- Fresh parsley, chopped for garnish
Instructions
- Preheat oven to 375°F.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; brown for 5-7 minutes, then set aside.
- In the same skillet, add remaining oil and sauté butternut squash, leeks, and onion for about 8-10 minutes until softened.
- Stir in garlic, thyme, and rosemary; cook for another minute.
- Sprinkle flour over vegetables; stir and gradually whisk in chicken broth until thickened (about 2-3 minutes). Season with remaining salt and pepper.
- Mix in browned chicken; transfer everything to a baking dish.
- Bake for 25-30 minutes until bubbling and chicken reaches an internal temperature of 165°F.
- Let rest for 5 minutes before garnishing with parsley and serving.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole (approximately 265g)
- Calories: 370
- Sugar: 4g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 105mg