Description
This Jalapeno Peach Chicken is the perfect balance of sweet, savory, and spicy. Juicy chicken thighs are pan-seared until golden, then simmered with fresh peaches, sliced jalapeños, and a flavorful peach glaze made with peach preserves, Dijon mustard, garlic, and soy sauce. It’s an easy one-skillet dinner that’s ready in about 35 minutes and is perfect for busy weeknights, summer dinners, or entertaining guests.
Ingredients
Scale
For the Peaches
- 2 yellow peaches, pitted and sliced
For the Peach Glaze
- ½ cup peach preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
For the Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 2 tablespoons extra virgin olive oil
- 1 medium jalapeño pepper, thinly sliced
Instructions
- In a medium bowl, whisk together the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, pepper, and red pepper flakes until smooth. Set aside.
- Pat the chicken thighs dry with paper towels.
- In a small bowl, combine the kosher salt, black pepper, and chili powder. Season both sides of the chicken evenly.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat.
- Add the chicken thighs and cook for 5 minutes.
- Flip the chicken, reduce the heat to medium-low, and cook another 5 minutes, or until the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a plate and loosely cover with foil.
- Return the skillet to medium heat. Add the sliced jalapeños and cook for about 3 minutes.
- Stir in the sliced peaches and cook another 3 minutes until slightly softened.
- Pour the prepared peach glaze into the skillet. Stir until the peaches and jalapeños are evenly coated.
- Return the chicken to the skillet and spoon the glaze over each piece.
- Cook for 1–2 minutes until everything is heated through.
- Garnish with chopped parsley if desired and serve immediately.
Notes
- Remove the jalapeño seeds for a milder flavor.
- Use ripe but firm peaches so they hold their shape while cooking.
- Chicken breasts can be substituted for thighs; adjust the cooking time as needed.
- Leftovers keep well in the refrigerator for up to 4 days.
- Delicious served with rice, mashed potatoes, roasted vegetables, or a fresh salad.
- Freeze leftovers for up to 2 months in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with peaches and glaze
- Calories: 385 kcal
- Sugar: 14 g
- Sodium: 610 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 145 mg