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Jalapeño Peach Chicken

Jalapeño peach chicken is a skillet chicken dinner with golden pan-seared chicken breasts simmered in a glossy sweet-and-spicy jalapeño peach glaze. Fresh peaches soften and thicken the sauce, while jalapeño rounds add heat for a bright summer flavor.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pat dry before seasoning for better browning.
  • 0.5 tsp salt Season generously; adjust to taste.
  • 0.25 tsp black pepper Use freshly ground if possible.
  • 2 tbsp olive oil For searing the chicken.
Jalapeño Peach Glaze
  • 1 cup peaches Use fresh or frozen, sliced.
  • 2 jalapeños Thinly sliced; keep seeds for more heat.
  • 3 clove garlic Minced.
  • 3 tbsp honey Sweetens and helps glaze.
  • 2 tbsp soy sauce Adds savory depth and color.
  • 1 tbsp apple cider vinegar Brightens the glaze.
  • 0.5 cup chicken broth Loosens and simmers the sauce.
  • 1 tsp fresh thyme Fresh leaves for finishing.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season chicken breasts with salt and black pepper. Heat olive oil in a cast iron skillet over medium-high heat and sear until golden, 5–6 minutes per side, then set aside.
Make the jalapeño peach glaze
  1. In the same skillet, add minced garlic and thinly sliced jalapeños and cook for 1 minute. Add sliced peaches, honey, soy sauce, apple cider vinegar, and chicken broth.
  2. Simmer the glaze for 5–6 minutes, stirring occasionally, until the peaches soften and the sauce thickens. Keep the sauce at a gentle simmer so it reduces without scorching.
Coat and serve
  1. Return the chicken to the skillet and spoon the jalapeño peach glaze over the top, then cook for 2 more minutes to coat. Cover loosely if needed to ensure the chicken is warmed through.
  2. Sprinkle fresh thyme over the skillet chicken and serve with the pan sauce spooned over the top. Finish while the glaze is glossy and hot.

Notes

Pro tip: Pat the chicken dry and let it sear undisturbed for the first 3 minutes per side to build color before you flip. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended because the peach glaze can break slightly after thawing. For a lower-sodium option, use low-sodium soy sauce and adjust salt to taste.