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Jalapeno Peach Chicken

A sticky, sweet, and spicy one-pan skillet dinner featuring juicy chicken thighs, fresh summer peaches, and vibrant jalapenos in an ultra-glossy glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Summer
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Searing
  • 6-8 boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • to taste salt and black pepper
Produce & Glaze
  • 3 yellow peaches pitted and sliced
  • 2 jalapenos sliced into rings
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 0.5 cup chicken broth
  • 0.25 cup honey or maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet or Cast Iron Pan
  • Cutting board
  • Chef's Knife
  • Tongs

Method
 

  1. Pat chicken thighs dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden. Remove and set aside.
  3. Reduce heat to medium. Add minced garlic and ginger to the skillet drippings, sautéing for 30 seconds until fragrant.
  4. Pour in chicken broth, honey, apple cider vinegar, and soy sauce. Scrape up browned bits from the pan.
  5. Add sliced peaches and jalapenos. Simmer for 2-3 minutes.
  6. Return chicken to the skillet. Reduce heat to medium-low and simmer for 8-10 minutes until the sauce is thick, sticky, and chicken is cooked through.
  7. Garnish with fresh parsley and serve immediately.

Notes

If the sauce isn't thickening enough, remove the chicken and let the sauce boil for a minute, or use a small cornstarch slurry.