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Peachy Honey Glazed Chicken Summer Casserole
Get ready for a burst of summer flavours with this irresistible Peachy Honey Glazed Chicken Summer Casserole!
Ingredients
- 6 chicken thighs, boneless and skinless
- 2 cups fresh peaches, sliced
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup corn, fresh or frozen
- 1 cup quinoa, uncooked
- 2 cups chicken broth
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
Instructions
Preheat your oven to 180°C (350°F).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic; sauté until softened.
Add the bell pepper and cook for an additional 3-4 minutes.
In a mixing bowl, combine the honey, soy sauce, thyme, paprika, salt, and pepper. Add the chicken thighs and marinate for 15 minutes.
Stir in the sliced peaches, corn, and quinoa into the skillet, mixing thoroughly.
Place the marinated chicken thighs on top of the quinoa mix in the skillet.
Pour the chicken broth over the chicken and quinoa mixture.
Cover with a lid or aluminum foil and transfer to the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through.
Remove from the oven, let it sit for 5 minutes, and then serve warm.
Kitchen Tools
- Large skillet
- Mixing bowl
- Measuring cups and spoons
- Aluminum foil (if covering)
- Oven mitts
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, frozen peaches can be used, but thaw and drain them before adding to the dish.
Add red pepper flakes or jalapeños to give it a spicy kick.
Yes, you can prepare the casserole up to the baking step and refrigerate it until ready to bake.
You can use chicken breasts or drumsticks, although cooking time may vary.
Absolutely! It stores well in the refrigerator and can be easily reheated.