Jalapeno Peach Chicken

5 from 5 votes

Jalapeno Peach Chicken

This Jalapeno Peach Chicken is a sweet and spicy one-pan dinner made with juicy chicken thighs, fresh peaches, and a sticky peach glaze. Quick, flavorful, and perfect for summer nights!

Prep Time10

Cook Time25

Total Time35

Course: Chicken recipes

Cuisine: American

Keyword: jalapeno peach chicken, peach jalapeno chicken

Servings:

Author: Tatiana

Ingredients

Peaches

2 yellow peaches pitted and sliced

Peach Glaze

½ cup peach preserves or apricot jam as a substitute
1 tablespoon extra virgin olive oil
1 teaspoon soy sauce
1-2 tablespoons lime juice
1 teaspoon Dijon mustard
1 teaspoon garlic minced
½ teaspoon kosher salt
¼ teaspoon black pepper

Chicken

1½ pounds chicken thighs boneless and skinless
salt and black pepper as needed
⅓ teaspoon red chili flakes
2 tablespoons extra virgin olive oil
Splash of balsamic vinegar or chicken broth (for deglazing the pan after searing)
1 medium jalapeno pepper thinly sliced

Instructions

Peach Glaze: In a medium bowl, combine the peach preserves, olive oil, soy sauce, lime juice, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. Mix well until smooth and fully incorporated. Set aside.
Chicken: Pat the chicken thighs dry with paper towels.
Season the chicken evenly with salt, pepper, and chili flakes..
Heat the olive oil in a large nonstick skillet over medium heat. Once hot, add the chicken thighs (work in batches if needed to avoid overcrowding). Cook for 5 minutes on one side.
Flip the chicken, reduce heat to medium-low, and cook for another 5 minutes, or until the internal temperature reaches 165°F.
Remove chicken from the skillet and set aside on a plate. Tent loosely with foil to keep warm.
Deglaze the Pan: Raise the heat back to medium. Deglaze the pan with a small splash (1–2 tablespoons) of balsamic vinegar just long enough to lift the browned bits—about 30 seconds to 1 minute. Don’t add too much liquid, and let it mostly evaporate.
Peaches & Jalapenos: Add the sliced jalapenos to the same skillet. Cook for 2 minutes until softened.
Add the peach slices and cook for another 2 minutes, until they begin to soften and caramelize slightly.
Glaze & Finish: Pour the prepared peach glaze into the skillet with the peaches and jalapenos. Stir well to coat everything evenly.
Return the chicken to the skillet and spoon the glaze over the top. Cook for 1–2 minutes more, just until everything is heated through.
Serve warm, garnished with fresh herbs or toasted nuts if desired.

Video

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The glaze will thicken as it sits and tastes just as delicious the next day!

Nutrition