Step 1: Preheat the Oven

1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.

Step 2: Prepare the Chicken

1. Pat the chicken thighs or breasts dry with a paper towel. Season them on both sides with paprika, thyme, salt, and black pepper.

Step 3: Sauté the Chicken

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear for 2-3 minutes on each side, until golden brown. The chicken doesn’t need to be cooked through at this stage, as it will finish cooking in the oven. Transfer the chicken to a plate and set aside.

Step 4: Sauté the Leeks and Butternut Squash

1. In the same skillet, add the remaining tablespoon of olive oil. Add the sliced leeks and butternut squash cubes, cooking for 5-7 minutes until the leeks are softened and the squash begins to brown. Add the minced garlic and cook for another minute, stirring frequently.

Step 5: Assemble the Bake

1. Transfer the leek and squash mixture to the prepared baking dish, spreading it out evenly. Nestle the seared chicken pieces on top of the vegetables.

Step 6: Prepare the Sauce

1. In a small bowl, whisk together the chicken broth and heavy cream. Pour the mixture evenly over the chicken and vegetables. If desired, sprinkle grated Parmesan over the top for a cheesy finish.

Step 7: Bake the Dish

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the squash is tender. The internal temperature of the chicken should reach 165°F (74°C).

Step 8: Garnish and Serve

1. Remove the baking dish from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving. Serve warm with crusty bread, rice, or a simple side salad.