Jalapeno Peach Chicken (Printable version)

Juicy chicken 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 soy sauce (use gluten-free if needed)
10 - 2 cloves garlic, minced
11 - 1 teaspoon grated fresh ginger

→ Garnish

12 - 2 tablespoons fresh cilantro or parsley, chopped
13 - ½ peach, thinly slices (optional)

# How to make it:

01 - Preheat oven to 400°F.
02 - Season chicken breasts with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken on both sides until golden, about 3 minutes per side. Remove chicken and set aside.
03 - Reduce heat to medium. In the same skillet, add garlic, ginger, and jalapeno. Sauté for 1-2 minutes until fragrant.
04 - Add diced peaches, honey, apple cider vinegar, and soy sauce. Cook, stirring, for 4-5 minutes, until peaches soften and sauce begins to thicken.
05 - Return chicken to skillet, spoon sauce over the top. Transfer skillet to the oven and bake for 15-18 minutes, until chicken is cooked through (internal temp 165°F).
06 - Remove from oven, let rest 2-3 minutes. Serve topped with extra sauce, fresh peach slices, and herbs.

# Expert tips:

01 -
  • The way the honey caramelizes with the peach juices creates this sticky, finger-licking glaze that you will want to drizzle over everything
  • Its ready in under an hour but tastes like you spent all day planning something special
02 -
  • Do not skip searing the chicken first because that browning creates layers of flavor you cannot get from oven cooking alone
  • The sauce continues thickening in the oven so do not reduce it too much on the stove or it will turn into candy
03 -
  • Use an instant-read thermometer to avoid overcooking because dry chicken ruins even the best sauce
  • If the glaze looks too thin after baking remove the chicken and boil the sauce on high for 1-2 minutes

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