Jalapeno Peach Chicken (Print Layout)

Tender chicken breasts with a sweet-spicy peach jalapeno glaze, ready in 45 minutes.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper

→ Peach Jalapeno Sauce

05 - 2 large ripe peaches, peeled, pitted, and diced
06 - 1 fresh jalapeno, seeded and finely chopped
07 - 2 tablespoons honey
08 - 2 tablespoons apple cider vinegar
09 - 1 tablespoon gluten-free soy sauce
10 - 2 cloves garlic, minced
11 - 1 teaspoon grated fresh ginger

→ Garnish

12 - 2 tablespoons fresh cilantro or parsley, chopped
13 - ½ peach, thinly sliced

# Directions:

01 - Preheat oven to 400°F. Season chicken breasts thoroughly with salt and black pepper on both sides.
02 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 3 minutes per side until golden brown. Remove chicken from skillet and set aside on a plate.
03 - Reduce heat to medium. Add minced garlic, grated ginger, and chopped jalapeno to the same skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
04 - Add diced peaches, honey, apple cider vinegar, and soy sauce to the skillet. Cook, stirring frequently, for 4-5 minutes until peaches soften and sauce begins to thicken slightly.
05 - Return seared chicken to the skillet, spooning the peach sauce over each breast. Transfer skillet to preheated oven and bake for 15-18 minutes until chicken reaches an internal temperature of 165°F.
06 - Remove skillet from oven and let chicken rest for 2-3 minutes to retain juices. Serve topped with remaining sauce, fresh peach slices, and chopped cilantro or parsley.

# Expert Suggestions:

01 -
  • The sauce hits that perfect sweet-spicy balance that keeps people guessing what's in it
  • Everything cooks in one skillet, which means less cleanup and more flavor from those browned bits
  • It's elegant enough for dinner guests but casual enough for a random Tuesday
02 -
  • Don't skip searing the chicken first—that golden crust is what keeps the meat juicy and adds depth to the sauce
  • The sauce will continue thickening as it bakes, so don't worry if it looks a bit thin in the pan
  • Letting the chicken rest before cutting prevents all those delicious juices from running out onto the plate
03 -
  • Pat the chicken completely dry before seasoning—it'll sear much better and develop that gorgeous golden crust
  • If your peaches are underripe, add an extra teaspoon of honey to balance the tartness

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