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Jalapeño Peach Chicken

Jalapeño peach chicken with pan-seared golden chicken breasts and a glossy sweet-and-spicy glaze. Peach slices and jalapeño rounds simmer until soft and thick, then coat the chicken for a quick skillet dinner.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Season generously with salt and black pepper.
  • 0.5 tsp Salt Use to season chicken.
  • 0.25 tsp black pepper Use to season chicken.
  • 2 tbsp olive oil For searing the chicken.
Jalapeño Peach Glaze
  • 1 cup peaches Use fresh or frozen; slice.
  • 2 jalapeños Thinly sliced (seeds kept for heat).
  • 3 cloves garlic cloves Minced.
  • 3 tbsp honey For sweetness and shine.
  • 2 tbsp soy sauce Adds savory depth.
  • 1 tbsp apple cider vinegar Brightens the glaze.
  • 0.5 cup chicken broth Helps thin and simmer the glaze.
  • 1 tsp fresh thyme Finishing herb.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the boneless skinless 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 the garlic and jalapeños and cook for 1 minute. Add the peach slices, honey, soy sauce, apple cider vinegar, and chicken broth, then stir to combine.
  2. Simmer the glaze for 5–6 minutes, stirring occasionally, until the peaches soften and the sauce thickens.
Glaze and serve
  1. Return the chicken to the skillet and spoon glaze over the top, cooking for 2 more minutes to coat. Sprinkle with fresh thyme and serve with the pan sauce spooned over the top.

Notes

For best browning, pat the chicken dry before seasoning and sear without moving it until the first side is deeply golden. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet over medium heat until warmed through (add a splash of chicken broth if needed). Freezing is not recommended because the peaches can soften too much after thawing. For a lighter option, use low-sodium soy sauce to reduce sodium without changing the glaze method.