Preheat your oven to 400°F (200°C). In a stovetop-safe skillet, heat olive oil along with 1 tablespoon of butter.

Pat the chicken thighs dry and season with salt, pepper, and smoked paprika. Sear skin-side down for 4–5 minutes until golden brown.

Flip and cook for another 2–3 minutes, then set aside.

In the same skillet, sauté sliced leeks and minced garlic for 3–4 minutes until fragrant.

Add diced butternut squash, dried thyme, dried rosemary, salt, and pepper. Stir well.

Pour in chicken broth and add heavy cream and Dijon mustard if desired. Simmer for 2 minutes.

Nestle seared chicken thighs on top of the veggie mixture. Transfer to the oven if necessary.

Roast uncovered for 30–35 minutes until chicken is cooked through and squash is fork-tender.

Let the dish rest for 5–10 minutes and garnish with fresh parsley before serving.