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Jalapeño Peach Chicken

Jalapeño Peach Chicken is a skillet dinner with deeply golden seared chicken thighs glazed in a glossy sweet-spicy jalapeño peach sauce. Caramelized peaches add summer flavor while fresh chile heat keeps every bite lively.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
For the Jalapeño Peach Glaze
  • 2 ripe peaches pitted and sliced into wedges
  • 2 jalapeños 1 finely diced (seeds removed for less heat, keep for more), 1 thinly sliced for garnish
  • 2 clove garlic minced
  • 0.33 cup peach preserves or jam
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp butter
  • 0.1 tsp salt pinch
For the Topping
  • 2 tbsp fresh basil or cilantro chopped
  • 1 extra jalapeño extra sliced jalapeño

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Pat the chicken thighs dry, then season all over with salt, black pepper, and smoked paprika.
  2. Heat olive oil in a skillet over medium-high heat and sear the chicken for 5–6 minutes per side until deeply golden, reaching 165°F in the center.
  3. Transfer the chicken to a plate and rest while you caramelize the peaches.
Caramelize the peaches
  1. In the same skillet, melt the butter over medium heat.
  2. Add peach wedges cut-side down and sear for 2 minutes per side until lightly caramelized at the edges.
Build the jalapeño peach glaze
  1. Push the peaches to one side, then add the diced jalapeño and minced garlic to the empty side.
  2. Cook for 30 seconds until fragrant, then stir in peach preserves, apple cider vinegar, and honey.
  3. Simmer for 3–4 minutes until glossy and slightly thickened.
Glaze the chicken
  1. Return the chicken to the skillet and spoon the peach-jalapeño glaze over the top.
  2. Simmer for 2–3 minutes until the chicken is coated and glossy.
Finish and serve
  1. Top with chopped fresh basil or cilantro and extra sliced jalapeño.
  2. Serve warm with the caramelized peaches spooned alongside.

Notes

Pro tip: use slightly firm, ripe peaches so they hold their shape when seared, and adjust jalapeño seeds to control heat level. Refrigerate in an airtight container up to 3 days; reheat gently in a skillet over low heat to keep the glaze glossy. Freezing is not recommended because fruit glaze texture can change. For a lower-sugar swap, use peach preserves/jam labeled reduced sugar (heat level still stays from the jalapeños).