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Jalapeño Peach Chicken

Succulent chicken thighs glazed in a sweet peach sauce with a spicy jalapeño kick. Ready in just 30 minutes for the perfect summer dinner.
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Prep Time:15 minutes
Cook Time:16 minutes
Total Time:31 minutes
Course: Dinner, Main Course
Cuisine: American (Southern-inspired)
Keyword: jalapeño peach chicken, spicy peach chicken, summer chicken dinner
Servings: 6 Servings

Ingredients

Peach Glaze:

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

Chicken & Veggies:

  • 2 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp chili powder
  • 2 tbsp olive oil
  • 1 medium jalapeño thinly sliced
  • 2 yellow peaches pitted and sliced

Instructions

  • Make the glaze: Whisk all glaze ingredients in a bowl. Set aside.
  • Season chicken: Pat thighs dry, then rub with salt, pepper, and chili powder.
  • Cook chicken: Heat oil in skillet over medium. Sear chicken 5 mins per side until 165°F. Remove and tent.
  • Sauté veggies: In same skillet, cook jalapeños 3 mins. Add peaches; cook 3 more mins.
  • Glaze it up: Pour in peach glaze, stir to coat. Return chicken, spooning sauce over top. Simmer 1-2 mins.
  • Serve: Garnish with fresh jalapeño slices.

Notes

  • Spice control: Remove jalapeño seeds for milder flavor.
  • Peach swap: Use 1 can (drained) peaches if fresh aren’t available.
  • Leftovers: Store in airtight container for 3-4 days. Freezes well!