Jalapeno Peach Chicken (Print)
Tender chicken glazed with sweet peaches and spicy jalapenos creates a perfect balance of flavors for summer dining.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
→ Peach Jalapeno Sauce
05 - 2 large ripe peaches, peeled, pitted, and diced
06 - 1 fresh jalapeno, seeded and finely chopped
07 - 2 tablespoons honey
08 - 2 tablespoons apple cider vinegar
09 - 1 tablespoon soy sauce
10 - 2 cloves garlic, minced
11 - 1 teaspoon grated fresh ginger
→ Garnish
12 - 2 tablespoons fresh cilantro or parsley, chopped
13 - ½ peach, thinly sliced
# How To Make It:
01 - Preheat oven to 400°F.
02 - Season chicken breasts with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken on both sides until golden, about 3 minutes per side. Remove chicken and set aside.
03 - Reduce heat to medium. In the same skillet, add garlic, ginger, and jalapeno. Sauté for 1-2 minutes until fragrant.
04 - Add diced peaches, honey, apple cider vinegar, and soy sauce. Cook, stirring, for 4–5 minutes, until peaches soften and sauce begins to thicken.
05 - Return chicken to skillet, spoon sauce over the top. Transfer skillet to the oven and bake for 15–18 minutes, until chicken is cooked through (internal temp 165°F).
06 - Remove from oven, let rest 2–3 minutes. Serve topped with extra sauce, fresh peach slices, and herbs.
# Expert Tips:
01 -
- The peach caramelizes into something almost magical while roasting, creating these sticky, glossy pockets of sweetness that balance the jalapenos bright heat perfectly
- Everything happens in one skillet, which means you get maximum flavor with minimal cleanup, plus the oven does most of the work for you
02 -
- Peeling peaches can feel tedious, but the skins turn into weird little wisps in the sauce that ruin the silky texture, so take the time to do it right
- The sauce will look thin when you first put it in the oven, but it thickens beautifully as it bakes and the peaches release their natural pectin
03 -
- Cast iron skillets are my go-to for this recipe because they go from stovetop to oven seamlessly and hold heat evenly
- If the sauce looks too thick after baking, add a splash of water or chicken broth to loosen it up before serving