Jalapeno Peach Chicken

Jalapeno peach chicken is a sweet and spicy skillet dinner that brings together tender chicken thighs, fresh peaches, and sliced jalapenos in a sticky peach glaze. The combination might sound unusual at first, but that contrast between sweet fruit and spicy peppers creates something truly special. This easy one-pan meal comes together in under 30 minutes for a weeknight dinner that tastes like you spent hours in the kitchen.

Why You’ll Love This Recipe

• Sweet peaches and spicy jalapenos create the most addictive sweet-heat combination you’ve ever tasted
• Cooks entirely in one skillet, which means less cleanup and more time relaxing after dinner
• Fresh summer peaches make this feel special and seasonal without being complicated
• Chicken thighs stay incredibly juicy and flavorful, never drying out like breasts sometimes do
• Ready from start to finish in about 30 minutes on a busy weeknight

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Ingredients You’ll Need

For the Peach Glaze:

• ½ cup 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

For the Chicken:

• 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
• 2 yellow peaches, pitted and sliced

Why These Ingredients Work

Peach preserves provide concentrated fruit flavor and natural sweetness that coats everything in a sticky, delicious glaze. They’re thicker than jam and have nice chunks of fruit that add texture. Chicken thighs have more fat than breasts, which keeps them incredibly moist and tender even if you accidentally overcook them by a minute or two.

Fresh peaches bring that summer sweetness and juicy texture that canned peaches just can’t match. They soften as they cook but still hold their shape, creating beautiful golden pieces throughout the dish. Jalapeno peppers add just enough heat to make things interesting without overwhelming anyone who doesn’t love super spicy food.

Apple cider vinegar and Dijon mustard balance the sweetness with tangy notes that prevent the dish from being cloying. Soy sauce adds a savory, umami depth that makes the glaze taste more complex and grown-up. The combination of spices on the chicken creates a flavorful crust that stands up to that sticky-sweet glaze.

Essential Tools and Equipment

• Large nonstick skillet with a lid
• Tongs for flipping chicken without piercing it
• Small bowl for mixing the glaze
• Sharp knife for slicing peaches and jalapenos
• Meat thermometer to check for doneness

Step-by-Step Instructions

Step 1: Mix the Glaze

Combine the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, salt, black pepper, and red pepper flakes in a medium bowl. Whisk everything together until it’s smooth and well combined, then set it aside while you cook the chicken.

Step 2: Season the Chicken

Pat your chicken thighs completely dry with paper towels, which helps them brown beautifully instead of steaming. Mix together the salt, black pepper, and chili powder in a small bowl, then sprinkle this seasoning mixture evenly over both sides of each piece of chicken.

Step 3: Cook the Chicken

Heat the olive oil in your large nonstick skillet over medium heat until it shimmers and flows easily. Add the seasoned chicken thighs in a single layer, working in batches if your skillet isn’t big enough to fit them all without crowding. Cook for 5 minutes without moving them, letting a golden crust form on the bottom.

Flip the chicken over, reduce the heat to medium-low, and cook for another 5 minutes until the chicken reaches an internal temperature of 165°F. Transfer the cooked chicken to a plate and tent it with aluminum foil to keep it warm.

Step 4: Cook the Jalapenos and Peaches

Raise the heat back up to medium and add the sliced jalapeno peppers to the same skillet. Cook them for about 3 minutes, stirring occasionally, until they start to soften and develop some golden spots.

Add the sliced fresh peaches to the skillet with the jalapenos and cook for another 3 minutes, stirring gently, until the peaches have softened but still hold their shape.

Step 5: Add the Glaze

Pour that beautiful peach glaze into the skillet with the jalapenos and peaches. Stir everything together, making sure every piece of fruit and pepper gets coated in that sticky-sweet sauce. Let it bubble for about a minute to thicken slightly.

Step 6: Finish and Serve

Return the chicken thighs to the skillet, nestling them into the peaches and glaze. Spoon some of the glaze over the top of each piece of chicken and cook for 1 to 2 minutes just to heat everything through and let those flavors meld together.

Serve immediately while everything is hot and the glaze is nice and sticky.

You Must Know

The membrane and seeds inside the jalapeno peppers are what give them most of their heat. If you want milder jalapenos, slice them in half lengthwise and use a spoon to scrape out all the seeds and that white pithy membrane before slicing. For more heat, leave everything in and even add another pepper.

Personal Secret: I always use chicken thighs instead of breasts for this recipe because thighs are so much more forgiving and flavorful.

Pro Tips & Cooking Hacks

• Make a double batch of the peach glaze and save half for drizzling over rice or mashed potatoes when you serve dinner
• Look for older jalapenos with white stress marks on the skin if you want more heat, or smooth green young ones for milder flavor
• Pat the chicken really dry before seasoning so it browns properly instead of steaming
• Use a meat thermometer to check that the thickest part reaches 165°F so you know it’s safe to eat
• Don’t overcrowd the pan when cooking chicken or it will steam instead of getting that nice golden crust

Flavor Variations & Suggestions

Swap the chicken thighs for boneless pork chops or pork tenderloin slices for a different protein that pairs beautifully with the sweet-spicy glaze. Try nectarines or apricots instead of peaches when those are in season and looking good at the market. Add a handful of fresh basil or cilantro leaves stirred in at the end for a bright, herby note that lightens everything up.

Make this with frozen peach slices if fresh aren’t available, though you don’t need to thaw them first. Just add them frozen and give them an extra minute or two of cooking time. For a smokier flavor, add a quarter teaspoon of smoked paprika to the glaze. You can also throw in some sliced red bell peppers along with the jalapenos for extra color and sweetness.

Make-Ahead Options

The peach glaze can be mixed together up to 3 days ahead and stored in an airtight container in the refrigerator. Just give it a good stir before using since the oil might separate. You can also season the raw chicken thighs with the spice mixture the night before, cover them, and keep them in the fridge until you’re ready to cook.

Leftover cooked chicken reheats beautifully and actually tastes even better the next day after the flavors have had time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or chicken broth if the glaze has thickened too much.

What to Serve With Jalapeno Peach Chicken

This saucy chicken is absolutely perfect spooned over fluffy white rice or cauliflower rice, which soaks up all that amazing glaze and makes sure nothing goes to waste. Mashed potatoes also work wonderfully, especially if you make them extra creamy and use some of that peach glaze as a topping. Quinoa or couscous are lighter options that still catch all those delicious juices.

For vegetables, keep things simple with steamed green beans, roasted broccoli, or a crisp green salad with a light vinaigrette. The freshness helps balance the rich, sticky chicken. Crusty bread for soaking up extra sauce never hurts either. During summer, grilled corn on the cob and a cucumber tomato salad make this feel like the perfect warm-weather meal.

Allergy Information

This recipe contains soy sauce, which has both wheat and soy. For gluten-free diets, swap regular soy sauce for tamari or coconut aminos, which taste almost identical but are gluten-free. The dish is naturally dairy-free and nut-free, making it safe for those common allergies.

Peach preserves are sometimes made with pectin that could contain traces of citrus, so check labels if citrus allergies are a concern. The recipe is egg-free as written. For low-sodium diets, use reduced-sodium soy sauce and cut back on the added salt.

Storage & Reheating

Store leftover jalapeno peach chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as everything sits together, making leftovers something to look forward to rather than just eating out of obligation. The peaches will soften more as they sit, which is perfectly fine.

Reheat gently in a covered skillet over medium-low heat, adding a tablespoon or two of water to loosen up the glaze if it’s gotten too thick. You can also microwave individual portions in a covered dish for 1 to 2 minutes, stirring halfway through. For the best texture, avoid reheating more than once.

Questions I Get Asked A Lot

Is this dish very spicy?

The heat level is moderate and quite manageable, especially since the sweet peaches balance out the jalapeno spice. You definitely notice a little kick, but it’s not overwhelming. Remove the seeds and membrane from the jalapenos for even less heat, or use just half a jalapeno if you’re really sensitive to spice.

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work, but watch them carefully and cook just until they reach 165°F internal temperature. They dry out much faster than thighs, so don’t overcook them. You might need to pound them to an even thickness first so they cook evenly.

What if I can’t find good fresh peaches?

Use frozen peach slices straight from the freezer, or drained canned peaches in a pinch. Frozen actually works really well and is available year-round. The texture will be a bit softer than fresh, but the flavor is still wonderful. You can even use mango or nectarines if peaches aren’t available.

Can I make this ahead and reheat it?

The chicken and glaze reheat beautifully, though the peaches and jalapenos will be softer the second time around. Store everything together in an airtight container and reheat gently on the stovetop or in the microwave. Add a splash of water or chicken broth if the glaze has thickened too much.

How do I make this less sweet?

Cut the peach preserves down to ⅓ cup instead of ½ cup, and add an extra teaspoon of vinegar to balance things out. You can also use unsweetened peach baby food or peach puree instead of preserves for fruit flavor without as much sugar.

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