Jalapeno Peach Chicken Breasts (Printer-Friendly)
Juicy chicken breasts with sweet-spicy peach jalapeno glaze, ready in under an hour.
# What You’ll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1 tsp salt
04 - 1/2 tsp black pepper
→ Peach Jalapeno Sauce
05 - 2 large ripe peaches, peeled, pitted, and diced
06 - 1 fresh jalapeno, seeded and finely chopped
07 - 2 tbsp honey
08 - 2 tbsp apple cider vinegar
09 - 1 tbsp soy sauce
10 - 2 cloves garlic, minced
11 - 1 tsp fresh ginger, grated
→ Garnish
12 - 2 tbsp fresh cilantro or parsley, chopped
13 - 1/2 peach, thinly sliced
# How To Make It:
01 - Preheat oven to 400°F. Season chicken breasts with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken on both sides until golden, about 3 minutes per side. Remove chicken and set aside.
02 - Reduce heat to medium. In the same skillet, add garlic, ginger, and jalapeno. Sauté for 1-2 minutes until fragrant.
03 - Add diced peaches, honey, apple cider vinegar, and soy sauce. Cook, stirring, for 4–5 minutes, until peaches soften and sauce begins to thicken.
04 - Return chicken to skillet, spoon sauce over the top. Transfer skillet to the oven and bake for 15–18 minutes, until chicken is cooked through (internal temp 165°F).
05 - Remove from oven, let rest 2–3 minutes. Serve topped with extra sauce, fresh peach slices, and herbs.
# Helpful Hints:
01 -
- The sauce hits that perfect sweet heat balance that makes everyone lean in and ask whats in it
- Everything happens in one skillet which means less cleanup and more flavor
02 -
- Dont skip the searing step because that brown fond from the pan becomes the backbone of your sauce flavor
- The sauce will continue thickening as it rests so dont worry if it looks a bit loose right out of the oven
03 -
- Use a meat thermometer instead of guessing doneness because nobody wants dry chicken
- If your peaches are underripe, add an extra minute of cooking time and a splash more honey