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Jalapeno Peach Chicken

A sticky, sweet, and spicy skillet chicken dinner featuring juicy seared thighs, tender fresh peaches, and vibrant jalapenos in an ultra-glossy glaze.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Summer
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Seasoning
  • 6 pieces boneless skinless chicken thighs about 1.5 to 2 lbs
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly cracked
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
Peach Jalapeno Glaze
  • 3 medium fresh peaches pitted and sliced into wedges
  • 2 medium fresh jalapenos sliced into rings
  • 3 cloves garlic minced
  • 0.25 cup chicken broth low sodium
  • 2 tbsp honey or maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 2 tbsp fresh parsley chopped for garnish

Equipment

  • Large Skillet
  • Tongs
  • Cutting board
  • Chef's Knife

Method
 

  1. Pat the chicken thighs completely dry. In a small bowl, mix salt, pepper, garlic powder, and smoked paprika. Season the chicken evenly on both sides.
  2. Heat a large skillet over medium-high heat. Add olive oil and butter. Once melted, add chicken thighs and sear for 5-6 minutes per side until golden brown and cooked through (165°F internal temp). Remove chicken to a plate.
  3. Reduce heat to medium. Add sliced jalapenos and minced garlic to the skillet. Sauté for 1-2 minutes until fragrant.
  4. Pour in the chicken broth, honey, apple cider vinegar, and soy sauce. Scrape up the browned bits from the bottom of the pan and let the sauce simmer and reduce for 2 minutes.
  5. Add the sliced peaches to the skillet. Cook for 3-4 minutes until the peaches just begin to soften and release their juices into the sauce.
  6. Return the chicken and any resting juices back to the skillet. Nestle them into the peaches and spoon the glossy sauce over the top. Simmer for 2 minutes to heat through.
  7. Garnish with fresh chopped parsley and serve immediately warm from the skillet.

Notes

If using canned peaches, ensure they are drained well. For less heat, remove the seeds and white ribs from the jalapenos before slicing.