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Jalapeño Peach Chicken

Jalapeño peach chicken is a skillet chicken dinner with pan-seared golden chicken breasts and a glossy sweet-and-spicy peach jalapeño glaze. Fresh peaches and jalapeño rounds simmer until the sauce turns thick and shiny, then coats the chicken for juicy, flavorful bites.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
Jalapeño Peach Glaze
  • 1 cup peaches fresh or frozen, sliced
  • 2 jalapeños thinly sliced (seeds in for heat)
  • 3 clove garlic minced
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 0.5 cup chicken broth
  • 1 tsp fresh thyme

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the boneless skinless chicken breasts with salt and black pepper. Heat olive oil in a cast iron skillet over medium-high heat and sear for 5–6 minutes per side until golden, then set the chicken aside.
Make the jalapeño peach glaze
  1. In the same skillet, add minced garlic and thinly sliced jalapeños and cook for 1 minute. Stir to keep the aromatics moving so they don’t brown too quickly.
  2. Add the sliced peaches, honey, soy sauce, apple cider vinegar, and chicken broth to the skillet. Stir well, then simmer the glaze for 5–6 minutes, stirring occasionally, until the peaches soften and the sauce thickens.
Coat and serve
  1. Return the seared chicken breasts to the skillet and spoon the jalapeño peach glaze over the top. Cook for 2 more minutes to coat the chicken through.
  2. Sprinkle fresh thyme over the chicken and serve with the pan sauce spooned over the top. Let it sit for 1 minute so the glaze clings more evenly before serving.

Notes

For extra glossy sauce, stir the glaze while simmering and scrape up any browned bits from the skillet—those add flavor to the syrupy peach finish. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet with a splash of broth until warm. Freezing is not recommended because the peaches can soften further when thawed. For a lower-sugar option, use a reduced-sugar honey substitute in the glaze (keep the rest the same) to maintain the thick, sticky texture.