Can I make Jalapeno Peach Chicken ahead of time?

Yes! Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight.

Is Jalapeno Peach Chicken very spicy?

Not overly spicy. The sweetness from the peaches balances the jalapeños nicely. For milder flavor, remove the seeds before cooking.

Can I use frozen peaches?

Absolutely. Thaw and drain them first so the sauce doesn’t get watery.

What’s the best rice for this recipe?

Jasmine rice and cilantro lime rice are especially good because they soak up the peach glaze beautifully.

Can I make this with almon?

Yes! This sweet-and-spicy glaze pairs wonderfully with salmon, cod, and even sea bass.

Jalapeno Peach Chicken: 5 Irresistible Tips

Description

Jalapeno Peach Chicken is a sweet-and-spicy skillet dinner made with juicy chicken thighs, fresh peaches, jalapeños, and a sticky peach glaze. This easy 30-minute meal delivers bold summer flavors perfect for busy weeknights or casual entertaining.

Ingredients

Scale

Peach Glaze

½ cup peach preserves
1 tablespoon extra virgin olive oil
1 teaspoon soy sauce
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon garlic, minced
½ teaspoon kosher salt
⅛ teaspoon black pepper
⅛ teaspoon red pepper flakes

Chicken

2 pounds boneless, skinless chicken thighs
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon chili powder
2 tablespoons extra virgin olive oil
1 medium jalapeño pepper, thinly sliced
2 yellow peaches, pitted and sliced

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Instructions

In a medium bowl, whisk together peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. Set aside.
Pat the chicken thighs dry with paper towels.
In a small bowl, combine kosher salt, black pepper, and chili powder. Season both sides of the chicken.
Heat olive oil in a large skillet over medium heat. Add chicken thighs and cook for 5 minutes.
Flip the chicken, reduce heat to medium-low, and cook another 5 minutes or until the chicken reaches 165°F internally. Transfer chicken to a plate and tent loosely with foil.
In the same skillet over medium heat, add sliced jalapeños and cook for 3 minutes.
Add sliced peaches and cook another 3 minutes until softened.
Pour the peach glaze into the skillet and stir until peaches and jalapeños are fully coated.
Return chicken to the skillet and spoon glaze over the top. Cook for 1–2 minutes until warmed through.
Garnish with fresh parsley if desired and serve warm.

Notes

Remove jalapeño seeds for milder heat.

Double the glaze if serving over rice.

Fresh peaches work best, but canned peaches can be used if drained well.

Chicken breasts, pork chops, or salmon also pair beautifully with the peach glaze.

A splash of lime juice right before serving brightens the flavors even more.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 412 kcal
Sugar: 15 g
Sodium: 620 mg
Fat: 24 g
Saturated Fat: 5 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 145 mg