Jalapeno Peach Chicken (Printer-friendly)
Juicy chicken with sweet-spicy peach jalapeno glaze
# What You’ll 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 (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 sauce hits that magical sweet-spicy balance that keeps everyone coming back for seconds
- It comes together in under 45 minutes but tastes like you spent all day cooking
02 -
- I once skipped the resting step and the juices ran everywhere onto the plate instead of staying in the meat
- Cast iron skillets can go from stovetop to oven seamlessly, but always check your handle is oven-safe first
03 -
- Pat the chicken dry before searing or it will steam instead of getting that gorgeous crust
- Make extra sauce and keep it in the fridge for quick weeknight meals