Jalapeno Peach Chicken

Jalapeno Peach Chicken is the ultimate sweet-and-spicy weeknight dinner that’ll have your family asking for seconds! This easy skillet recipe combines juicy chicken thighs with a sticky peach glaze and fresh jalapenos for the perfect balance of fruity sweetness and kick.

Whether you’re firing up dinner on a busy Tuesday or looking for something special enough for weekend guests, this dish delivers restaurant-quality flavor in just 35 minutes. I fell in love with this recipe during peach season and now make it year-round—the combination of caramelized peaches and spicy peppers creates an addictive sweet-heat that keeps everyone coming back to the table.

Why You’ll Love This Recipe

• Ready in just 35 minutes from start to finish
• Perfect balance of sweet peach and spicy jalapeno
• One-skillet recipe for easy cleanup
• Naturally gluten-free and dairy-free
• Juicy chicken thighs that stay tender and flavorful

Equipment Needed

• Large skillet with lid
• Tongs
• Small mixing bowl
• Meat thermometer
• Cutting board and knife

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Ingredients You’ll Need

• 6 boneless, skinless chicken thighs
• Salt and pepper to taste
• 1 tsp chili powder
• 2 tbsp olive oil
• ½ cup peach preserves
• 2 tbsp apple cider vinegar
• 2 fresh peaches, sliced (can use frozen or canned in a pinch)
• 1 jalapeno pepper, sliced

Ingredient Notes

Chicken Thighs: More flavorful and harder to dry out than chicken breasts. If using breasts, reduce cooking time by 3-5 minutes and check temperature carefully.

Peach Preserves: The base of the glaze that adds concentrated peach flavor and sweetness. Apricot or mango preserves work as substitutes.

Fresh Peaches: Best when in season, but frozen (unthawed) or canned (drained) peaches work year-round. One 15oz can equals about 2 fresh peaches.

Jalapeno: Leaving the seeds in adds heat. For milder flavor, remove seeds and membrane. For more heat, add a second pepper or use serrano.

Step-by-Step Instructions

Step 1: Season the Chicken

Pat the chicken thighs completely dry with paper towels—this ensures good browning. Season both sides generously with salt, pepper, and chili powder. Let sit for 5 minutes while you prep other ingredients.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook without moving for 5-6 minutes until deeply golden brown. Flip and cook another 5-6 minutes. The chicken doesn’t need to be fully cooked yet—it’ll finish in the sauce.

Step 3: Make the Peach Glaze

While chicken cooks, mix the peach preserves with apple cider vinegar in a small bowl. The vinegar balances the sweetness and adds tang.

Step 4: Add Peaches and Peppers

Reduce heat to medium. Add the sliced peaches and jalapeno to the skillet, nestling them around the chicken. They’ll soften and caramelize in the pan.

Step 5: Glaze and Simmer

Pour the peach glaze over everything in the skillet. Cover with a lid and simmer for 10 minutes, or until chicken reaches an internal temperature of 165°F. The sauce will thicken and become sticky.

Step 6: Serve

Transfer chicken to serving plates and spoon the peaches, jalapenos, and pan sauce over the top.

Pro Tips & Cooking Hacks

• Pat chicken dry before seasoning for the best sear
• Don’t move chicken while searing—let it develop a golden crust
• Use a meat thermometer to check for 165°F—the only way to know it’s done
• For less heat, remove jalapeno seeds and membrane before slicing
• For more heat, add a second jalapeno or use serrano peppers

Tips & Variations

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water to loosen the sauce.

Meal Prep: This reheats beautifully! Make it ahead and portion into containers with rice or vegetables for easy lunches.

Spice Level: Control the heat by adjusting the amount of jalapeno or removing the seeds entirely. For zero heat, skip the jalapeno and use bell peppers instead.

Serving Suggestions

Serve this saucy chicken over fluffy white rice, cauliflower rice for low-carb, or quinoa for extra protein. The sauce is too good to waste! Pair with simple steamed green beans, roasted broccoli, or a crisp side salad to balance the sweetness.

Common Mistakes

• Not patting chicken dry—results in poor browning
• Moving chicken too much while searing—prevents golden crust
• Overcooking—check temp at 165°F and remove immediately
• Skipping the vinegar—it balances the sweetness perfectly

What to Serve With Jalapeno Peach Chicken

This chicken pairs beautifully with cilantro-lime rice, roasted sweet potatoes, or grilled corn on the cob for a summer-inspired meal. For a lighter option, serve it over mixed greens as a warm chicken salad. Don’t forget fresh lime wedges on the side—a squeeze of lime juice really brightens all the flavors.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes! Reduce cooking time by 3-5 minutes total. Check internal temperature at 165°F to avoid overcooking—breasts dry out faster than thighs.

How spicy is this dish?

Moderately spicy with one jalapeno including seeds. For mild, remove seeds. For spicy, add more peppers or use serranos.

Can I make this on the grill?

Absolutely! Grill chicken over medium heat, brushing with glaze. Grill peach slices separately. Warm remaining glaze to serve.

What if I don’t have fresh peaches?

Use frozen peaches (don’t thaw) or canned peaches (drained). 1 15oz can equals about 2 fresh peaches.

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