Jalapeno Peach Chicken Recipe

Introduction

This Jalapeno Peach Chicken combines sweet, spicy, and savory flavors in a delightful glaze that beautifully complements tender chicken thighs. Easy to prepare, it’s perfect for a weeknight dinner that feels special without the fuss.

Ingredients

• 2 yellow peaches, pitted and sliced
• ½ cup (160 g) peach preserves
• 1 tablespoon extra virgin olive oil (for glaze)
• 1 teaspoon soy sauce
• 1 teaspoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic, minced
• ½ teaspoon kosher salt (for glaze)
• ⅛ teaspoon black pepper (for glaze)
• ⅛ teaspoon red pepper flakes
• 2 pounds boneless, skinless chicken thighs
• 1 teaspoon kosher salt (for chicken)
• ½ teaspoon black pepper (for chicken)
• ½ teaspoon chili powder
• 2 tablespoons extra virgin olive oil (for cooking chicken)
• 1 medium jalapeno pepper, thinly sliced

Instructions

1. Step 1: Prepare the peach glaze by mixing peach preserves, 1 tablespoon olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, ½ teaspoon kosher salt, ⅛ teaspoon black pepper, and red pepper flakes in a medium bowl. Set aside.
2. Step 2: Pat the chicken thighs dry with paper towels. In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon chili powder. Season the chicken evenly with this mixture.
3. Step 3: Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the chicken thighs in a single layer (cook in batches if necessary). Cook for 5 minutes, then flip the chicken, reduce heat to medium-low, and cook another 5 minutes or until chicken reaches an internal temperature of 165°F. Remove chicken from skillet and tent with foil to keep warm.
4. Step 4: Increase the heat to medium again. Add sliced jalapeno peppers to the skillet and cook for 3 minutes. Then add the peach slices and cook for an additional 3 minutes until the peaches soften.
5. Step 5: Pour the prepared peach glaze into the skillet with the peaches and jalapenos. Stir gently to coat the fruit and peppers evenly.
6. Step 6: Return the cooked chicken to the skillet, spoon glaze over the top, and cook for 1-2 minutes until the chicken is heated through and well coated with the glaze.
7. Step 7: Serve the Jalapeno Peach Chicken warm, spooning extra glaze and fruit over each portion.

Tips & Variations

• For a milder dish, remove the seeds from the jalapeno before slicing to reduce heat.
• Substitute chicken breasts for thighs if preferred, though thighs stay juicier.
• Serve with rice or roasted vegetables to balance the sweet and spicy flavors.
• Use fresh peaches when in season for the best flavor, or frozen sliced peaches as a convenient alternative.

Storage

Store leftover Jalapeno Peach Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to preserve the glaze’s texture, or microwave in short bursts until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Yes, canned peaches can work if fresh aren’t available. Drain them well before cooking to avoid excess liquid in the glaze.

How spicy is this dish?

This recipe has a moderate heat level from the jalapeno and red pepper flakes. Adjust the amount of jalapeno or remove seeds to decrease the spiciness to your liking.

Jalapeno Peach Chicken Recipe

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4.8 from 150 reviews

This Jalapeno Peach Chicken recipe combines juicy boneless skinless chicken thighs with a sweet and spicy peach glaze featuring yellow peaches and jalapeno peppers. The chicken is pan-seared to achieve a perfect balance of flavors, then simmered briefly with a peach and jalapeno glaze to create a deliciously tangy and slightly spicy dish that’s perfect for a weeknight dinner or a special occasion.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Glaze Ingredients

• 2 yellow peaches, pitted and sliced
• ½ cup (160 g) 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
• ⅛ teaspoon black pepper
• ⅛ teaspoon red pepper flakes

Chicken Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon chili powder
• 2 tablespoons extra virgin olive oil
• 1 medium jalapeno pepper, thinly sliced

Instructions

1. Prepare Peach Glaze: In a medium bowl, mix together the peach preserves, sliced peaches, extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes until well combined. Set this glaze mixture aside.
2. Season Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine the kosher salt, black pepper, and chili powder. Rub this seasoning mixture evenly over both sides of the chicken thighs to ensure they are well seasoned.
3. Cook Chicken Thighs: Heat 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium heat. Once hot, add the chicken thighs to the skillet in a single layer. Cook for about 5 minutes without moving them to develop a good sear. Flip the thighs over, reduce the heat to medium-low, and cook for another 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and tent loosely with foil to keep warm.
4. Sauté Jalapeno and Peaches: Raise the heat back to medium and add the sliced jalapeno peppers to the same skillet. Cook for 3 minutes until they begin to soften. Then add the sliced peaches to the skillet and cook together for an additional 3 minutes, allowing the peaches to soften and release their flavor.
5. Add Peach Glaze: Pour the prepared peach glaze into the skillet with the jalapenos and peaches. Stir gently to coat all the fruit and jalapenos evenly with the glaze, letting it warm through and slightly thicken for about 1-2 minutes.
6. Reintroduce Chicken and Coat: Return the cooked chicken thighs to the skillet nestling them among the glazed peaches and jalapenos. Spoon the glaze over the top of the chicken and cook for another 1-2 minutes to heat the chicken through and meld the flavors.
7. Serve: Serve the Jalapeno Peach Chicken warm, spooning extra glaze from the skillet over the top for maximum flavor.

Notes

• For a milder dish, remove the seeds from the jalapeno before slicing or reduce the amount of jalapeno used.
• Chicken breasts can be substituted for thighs, but adjust cooking time to prevent drying out.
• Serve with rice or a side of sautéed vegetables to complete the meal.
• The peach glaze can be prepared ahead of time and refrigerated for up to 2 days.

Keywords: Jalapeno Peach Chicken, peach glaze chicken, spicy peach chicken, chicken thighs recipe, stovetop chicken, sweet and spicy chicken