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Jalapeño Peach Chicken

Jalapeño peach chicken is skillet chicken breasts seared until golden, then glazed with a glossy sweet-and-spicy peach jalapeño sauce. You’ll get tender peaches, softened jalapeños, and a thickened pan sauce for easy summer chicken dinners.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt
  • 0.25 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, then sear them in olive oil in a cast iron skillet over medium-high heat for 5–6 minutes per side until golden. Set the chicken aside once browned.
Build the jalapeño peach glaze
  1. In the same skillet, add the minced garlic and the thinly sliced jalapeños and cook for 1 minute. Stir just until fragrant.
  2. Add the sliced peaches, honey, soy sauce, apple cider vinegar, and chicken broth to the skillet. Bring the mixture to a simmer.
  3. Simmer the glaze for 5–6 minutes, stirring occasionally, until the peaches soften and the sauce thickens. Keep it at a steady simmer so it coats.
Glaze 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 the chicken.
  2. Sprinkle with fresh thyme and serve with the pan sauce spooned over the top. Make sure each slice gets a glossy layer of glaze.

Notes

For a thicker, more clingy glaze, simmer a minute or two longer until the sauce coats the back of a spoon. Store leftovers in the fridge up to 3 days in an airtight container; reheat gently so the chicken stays tender. Freezing is not recommended because the glaze can loosen when thawed. If you want it less spicy, remove jalapeño seeds and use a smaller amount of jalapeño for a milder sweet-and-spicy chicken dinner.