Jalapeno Peach Chicken
A sweet-and-spicy skillet dinner bringing together summer peaches and jalapeno for a family-friendly meal, ready in about 30 minutes.
Ingredients
Fruit
- 2 pieces yellow peaches, pitted and sliced
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
- 1/8 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
Protein
- 2 pounds boneless, skinless chicken thighs
Seasonings
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
Oil & Veggies
- 2 tablespoons extra virgin olive oil
- 1 medium jalapeno pepper, thinly sliced
Instructions
Make the peach glaze
- In a medium bowl, add peach preserves, 1 tablespoon olive oil, soy sauce, apple cider vinegar, Dijon, minced garlic, ½ teaspoon kosher salt, 1/8 teaspoon black pepper, and 1/8 teaspoon red pepper flakes. Mix until incorporated and set aside.
Prep the chicken
- Pat chicken thighs dry. In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon chili powder; rub evenly over the chicken.
Sear the chicken
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add chicken (work in batches if needed) and cook 5 minutes. Flip, reduce heat to medium-low, and cook 5 more minutes or until internal temperature reaches 165°F. Transfer chicken to a plate and tent to keep warm.
Cook peppers and peaches
- Raise heat to medium in the same skillet and add sliced jalapeno; cook 3 minutes. Add sliced peaches and cook another 3 minutes, until peaches soften.
Add the glaze
- Pour the reserved peach glaze into the skillet with the peaches and jalapenos; stir so everything is evenly coated.
Finish and serve
- Return the chicken to the skillet, spoon glaze over each piece, and cook 1–2 minutes until heated through. Serve warm.
Notes
Pat the chicken very dry before seasoning for a good sear. Adjust jalapeno for spice tolerance. Use a meat thermometer to avoid overcooking. Store leftovers in an airtight container in the fridge for up to 3 days.