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Jalapeño Peach Chicken

Jalapeño peach chicken with pan-seared golden chicken breasts and a glossy sweet-and-spicy jalapeño peach glaze. Simmered peaches soften into a thick sauce, then the chicken is coated for a glazed, skillet-style finish.
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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 Cut sides should be even so they sear uniformly.
  • 0.5 tsp salt Season both sides right before searing.
  • 0.25 tsp black pepper Use freshly ground if available.
  • 2 tbsp olive oil For searing the chicken.
Jalapeño Peach Glaze
  • 1 cup peaches Fresh or frozen, sliced.
  • 2 jalapeños Thinly sliced; keep seeds in for more heat.
  • 3 cloves garlic Minced.
  • 3 tbsp honey For sweetness and gloss.
  • 2 tbsp soy sauce Adds savory depth.
  • 1 tbsp apple cider vinegar Brightens the glaze.
  • 0.5 cup chicken broth Helps thin the glaze before simmering.
  • 1 tsp fresh thyme Leaves, for sprinkling and aroma.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt and black pepper. Heat the olive oil in a cast iron skillet over medium-high heat and sear for 5–6 minutes per side until golden, then set aside.
Make the jalapeño peach glaze
  1. In the same skillet, add the minced garlic and thinly sliced jalapeños and cook for 1 minute. Add the 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. Scrape up any browned bits so they blend into the glaze.
Coat and finish
  1. Return the chicken to the skillet and spoon the glaze over the top. Cook for 2 more minutes to coat the chicken and warm through.
  2. Sprinkle with fresh thyme and serve with the pan sauce spooned over the top. Let it rest for 1–2 minutes if you want the sauce to cling a bit more.

Notes

Pro tip: keep the skillet hot during the chicken sear so you get a deep golden color before you move on to the glaze. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently in a skillet with a splash of broth or water. Freezing isn’t recommended because peaches can soften too much after thawing. For a lower-sugar option, swap half the honey for a sugar-free honey-style syrup and add a tiny pinch more salt to balance flavor.