Jalapeno Peach Chicken (Printable)

Tender chicken with a sticky peach-jalapeno glaze that balances sweet heat beautifully.

# 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 (use gluten-free if needed)
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 way sweet peaches balance against spicy jalapeno creates layers of flavor that keep everyone guessing
  • One pan means minimal cleanup and maximum time enjoying the company around your table
02 -
  • Letting the chicken rest after cooking is the difference between juicy and dry meat, those few minutes are worth it
  • The sauce thickens as it cools slightly, so if it looks thin right out of the oven give it a moment before worrying
03 -
  • Use peaches at room temperature for the best flavor and texture in the sauce
  • Make a double batch of the sauce and freeze half for an easy weeknight meal later

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