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–+ servings
Jalapeno Peach Chicken

Sweet & Spicy Jalapeno Peach Chicken: A Summer Delight

Enjoy the vibrant flavors of Jalapeno Peach Chicken, a perfect one-pan dinner that couples sweetness and spice for a delightful summer meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Glaze
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 cup peach preserves can substitute with apricot jam
  • to taste kosher salt
  • to taste black pepper
  • to taste red chili flakes optional
  • 4 medium yellow peaches fresh or canned
For the Chicken
  • 1 pound boneless, skinless chicken thighs
  • 1 medium jalapeno pepper adjust amount based on spice preference

Equipment

  • Mixing bowl
  • large skillet
  • wooden spoon

Method
 

Preparation
  1. In a mixing bowl, combine peach preserves, olive oil, soy sauce, lime juice, Dijon mustard, and minced garlic. Season with salt, pepper, and red chili flakes. Whisk until smooth.
  2. Pat chicken thighs dry and season with salt, pepper, and chili flakes. Heat a skillet over medium-high heat, add olive oil, and sear chicken for 5 minutes per side until golden brown.
  3. Deglaze the pan with balsamic vinegar, scraping the bottom to release browned bits.
  4. Sauté sliced jalapeno in the skillet for 2 minutes, then add sliced peaches and cook until caramelized, about 3-4 minutes.
  5. Stir in the peach glaze, return chicken to skillet, and let warm through for 1-2 minutes.
  6. Serve the Jalapeno Peach Chicken warm, garnished with fresh herbs or nuts if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 15gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 8mg

Notes

Let chicken thighs rest at room temperature for even cooking. Avoid overcrowding the pan when searing for best results. Adjust jalapeno for spice preference. Store leftovers in an airtight container up to 3 days in the fridge.

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