Description
This Jalapeño Peach Chicken is the perfect balance of sweet, spicy, and savory! Juicy boneless chicken thighs are seasoned and pan-seared to perfection, then coated in a sticky peach glaze with just the right kick of jalapeño heat. Whether you’re serving it with rice, roasted veggies, or a simple salad, this one-skillet recipe is a must-try for an easy yet impressive dinner!
Ingredients
Scale
For the Peaches:
- 2 yellow peaches, pitted and sliced
For the Peach Glaze:
- 1/2 cup peach preserves
- 1 tbsp extra virgin olive oil
- 1 tsp soy sauce
- 1 tsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/2 tsp garlic, minced
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 1/8 tsp red pepper flakes
For the Chicken:
- 2 lbs boneless, skinless chicken thighs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 2 tbsp extra virgin olive oil
- 1 medium jalapeño, thinly sliced
Instructions
- 1. Prepare the Peach Glaze
- In a medium mixing bowl, whisk together the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes until fully combined. Set aside.
- 2. Season the Chicken
- Pat the chicken thighs dry with paper towels to remove excess moisture.
- In a small bowl, mix together salt, black pepper, and chili powder.
- Rub the seasoning mixture evenly over both sides of the chicken.
- 3. Sear the Chicken
- Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat.
- Once hot, add the chicken thighs and cook for 5 minutes on one side.
- Flip the chicken over, reduce heat to medium-low, and cook for another 5 minutes, or until the internal temperature reaches 165°F (74°C).
- Transfer the cooked chicken to a plate and tent with foil to keep warm.
- 4. Cook the Jalapeños & Peaches
- In the same skillet, raise the heat back to medium and add the sliced jalapeños. Sauté for 3 minutes.
- Add the sliced peaches and cook for another 3 minutes, stirring occasionally, until softened.
- 5. Glaze & Finish the Chicken
- Pour the peach glaze into the skillet with the peaches and jalapeños. Stir well to coat everything in the glaze.
- Return the chicken to the skillet, spoon the glaze over the top, and let it cook for 1-2 minutes until everything is heated through.
- 6. Serve & Enjoy!
- Remove from heat and serve warm. Enjoy over rice, mashed potatoes, or with roasted vegetables!
Notes
- Mild Version: If you prefer less spice, remove the seeds from the jalapeño before slicing.
- Extra Heat: Add ¼ teaspoon cayenne pepper to the peach glaze or an extra jalapeño.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat until warmed through.
- Pairing Suggestions: Serve with garlic rice, roasted sweet potatoes, or a crisp side salad.
Nutrition
- Serving Size: 1 piece of chicken with glaze
- Calories: 310kcal
- Sugar: 9g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg