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Jalapeño Peach Chicken

Jalapeño peach chicken is a skillet chicken dinner with pan-seared, golden chicken breasts coated in a glossy sweet-and-spicy peach glaze. Fresh peaches and jalapeño rounds simmer until the sauce thickens, then get spooned over the top for a sticky finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
Jalapeño Peach Glaze
  • 1 cup peaches fresh or frozen, sliced
  • 2 jalapeños thinly sliced; seeds in for heat
  • 3 clove garlic minced
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 0.5 cup chicken broth
  • 1 tsp fresh thyme

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt and black pepper. Heat olive oil in a cast iron skillet over medium-high heat and sear chicken for 5–6 minutes per side until golden, then set aside.
Make the glaze
  1. In the same skillet, add minced garlic and thinly sliced jalapeños and cook for 1 minute. Add peach slices, honey, soy sauce, apple cider vinegar, and chicken broth, then simmer the glaze for 5–6 minutes, stirring occasionally, until peaches soften and the sauce thickens.
Coat and finish
  1. Return the chicken to the skillet and spoon the jalapeño peach glaze over the top. Cook for 2 more minutes to coat, until glossy, then sprinkle with fresh thyme for a fresh finish and serve with pan sauce over the chicken.

Notes

For the best caramelized glaze, use a thick-bottom skillet and simmer until the peach sauce coats a spoon. Store leftovers in the refrigerator up to 3 days; freeze cooked chicken and sauce up to 2 months (thaw overnight and reheat gently). For a lower-sugar option, replace honey with a 1:1 measured sugar alternative made for cooking while keeping the simmer time the same.