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Jalapeño Peach Chicken

Jalapeño peach chicken features pan-seared golden chicken breasts in a glossy skillet glaze with softened peach slices and thin jalapeño rounds. You get sweet-and-spicy flavor from honey, soy sauce, and apple cider vinegar simmered into a thick, shiny sauce.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp Salt and black pepper Season to taste.
  • 2 tbsp olive oil
Jalapeño Peach Glaze
  • 1 cup fresh or frozen peaches, sliced
  • 2 jalapeños, thinly sliced (seeds in for heat)
  • 3 garlic cloves, 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 jalapeño peach glaze
  1. In the same skillet, add garlic and jalapeños and cook for 1 minute. Add peach slices, honey, soy sauce, apple cider vinegar, and chicken broth, then bring to a simmer.
  2. Simmer the glaze for 5–6 minutes, stirring occasionally, until peaches soften and the sauce thickens.
Glaze and serve
  1. Return chicken to the skillet and spoon glaze over the top. Cook for 2 more minutes to coat.
  2. Sprinkle with fresh thyme and serve with the pan sauce spooned over the top.

Notes

For the best glossy glaze, simmer until it visibly coats the back of a spoon before returning the chicken. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze chicken and glaze in a sealed container for up to 2 months. For a lower-sugar swap, use peach preserves with reduced sugar in place of some honey.