It's peach season in Texas. Roadside stands have popped up along the sides of highways selling bushels of fresh Fredericksburg peaches. They are ripe and sweet and if you find yourself with too many to eat, they pair perfectly with chicken in a slow cooked dish that bursts with summer flavor.
This casserole has everything you need - the tang of the peaches and olives, the creaminess of the feta and spinach and the explosion of the summer ripe cherry tomatoes come together in what has become my new favorite summer dish.
It's also easy to throw together with minimal prep and all cooking is done in the oven!
Summer Chicken and Peach Casserole
3 tbsp. olive oil
Salt and freshly ground white pepper
1 red onion, thinly sliced
2 cloves garlic, minced
4 oz feta, crumbled
4 chicken thighs, 2 chicken breasts (breasts halved)
1 peach, sliced
8 oz spinach
3 oz kalamata olives
8 oz ripe cherry tomatoes
Preheat oven to 350°.
In a large casserole dish mix all ingredients together, making sure everything is well coated with oil.
Bake for 40 min, taking out to stir halfway through.
Remove from oven and allow to cool slightly. Ladle into bowls and serve immediately.
Keeps well in the fridge or freezer once cool!