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Jalapeño Peach Chicken

Jalapeño peach chicken with golden seared chicken breasts and a bubbling jalapeño peach glaze that turns sticky and glossy. Sweet-and-spicy flavor comes from caramelized peach chunks and thin jalapeño rings clinging to every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Seasonings
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
  • smoked paprika to taste
Pan and glaze
  • 2 tbsp olive oil
  • 3 peaches ripe, peeled and diced
  • 2.5 jalapeños seeded and thinly sliced (use 2–3)
  • 3 clove garlic minced
  • 0.25 cup honey 1/4 cup
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce
  • 0.5 cup chicken broth
Garnish
  • Fresh thyme for garnish
  • red pepper flakes for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken breasts all over with salt, pepper, garlic powder, and smoked paprika to taste. Make sure every surface looks evenly dusted.
  2. Heat olive oil in a large cast iron skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden. Cook until the chicken reaches 165°F in the center, then remove to a plate.
Make the jalapeño peach glaze
  1. In the same skillet, cook the jalapeños and garlic over medium heat for 2 minutes, stirring until fragrant. You should see jalapeño rings soften and lightly sizzle.
  2. Add the diced peaches, honey, apple cider vinegar, soy sauce, and chicken broth to the skillet. Stir and scrape up the browned bits so the mixture starts bubbling.
  3. Simmer for 8-10 minutes until the sauce thickens and the peaches soften into a glossy glaze. Watch for the sauce to look golden and cling to the spoon.
Finish and serve
  1. Return the chicken breasts to the skillet and spoon the jalapeño peach glaze over each breast. Keep spooning until the tops look coated and glossy.
  2. Garnish with fresh thyme and red pepper flakes, then serve. Finish with visible herb specks on top for a fresh look.

Notes

For the stickiest glaze, simmer until it visibly coats the back of a spoon, then immediately return the chicken so it can take on the caramelized peach flavor. Store leftovers in the refrigerator for up to 3 days in a sealed container. Freeze the chicken and sauce for up to 2 months; thaw overnight in the fridge and reheat gently in a skillet. For a lower-sugar option, use peach preserves labeled unsweetened or reduce honey by about half and let the glaze simmer a minute or two longer to thicken.