Jalapeno Peach Chicken
Savor the taste of summer with this quick skillet dinner! Juicy chicken thighs are seared to perfection and coated in a sticky, sweet, and spicy glaze with fresh peaches and a hint of jalapeño, all ready in about 30 minutes.
Equipment
- Large nonstick skillet
- Medium bowl
- Small bowl
Ingredients
Peaches
- 2 yellow peaches, pitted, sliced
Peach Glaze
- ½ cup (160 g) 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 jalapeno pepper, thinly sliced
Instructions
Peach Glaze
- Stir the peach preserves, 1 tablespoon extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, ½ teaspoon kosher salt, ⅛ teaspoon black pepper, and ⅛ teaspoon red pepper flakes together in a medium bowl. The glaze should look smooth and glossy with the mustard fully blended in.
Chicken
- Blot the chicken thighs dry with paper towels. This helps the surface brown instead of steam once it hits the hot skillet.
- Mix 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon chili powder in a small bowl. You want the spices evenly combined so the chicken seasons consistently.
- Rub the seasoning mixture over the chicken thighs on all sides. The surface should look evenly coated, with no heavy clumps of spice.
- Heat 2 tablespoons extra virgin olive oil in a large nonstick skillet over medium heat, then add the chicken in a single layer and cook for 5 minutes. When the first side is ready, it should be golden and release from the pan easily.
- Turn the chicken, lower the heat to medium-low, and cook 5 minutes more until the thickest part reaches 165°F. The chicken should feel firm but still springy, not tight or dry.
- Move the chicken to a plate and tent it loosely to keep warm. Resting keeps the juices in the meat while you finish the skillet sauce.
- Return the skillet to medium heat and add the sliced jalapeno pepper, cooking for 3 minutes. You’ll smell the pepper bloom almost right away, and the slices should soften slightly.
- Add the sliced peaches and cook for 3 minutes more. The peaches should soften at the edges while still holding their shape.
- Pour in the peach glaze and stir to coat the jalapeños and peaches. After a short simmer, the glaze should look shiny and thick enough to coat the back of a spoon.
- Return the chicken to the skillet, spoon the glaze over the top, and warm for 1 to 2 minutes. The chicken should be heated through and lightly lacquered with sauce.
- Serve warm. Each piece should have juicy chicken, soft peaches, and a glossy sweet spicy finish.
Notes
Browning Tip: For the best golden-brown sear, pat the chicken thighs completely dry with paper towels before seasoning. Cook in a single layer, working in batches if necessary, to prevent the chicken from steaming.
Adjusting Heat: Control the spice level by managing the jalapeño. For a milder flavor with just a hint of warmth, remove all seeds and white membranes before slicing.
Thickening the Glaze: If your glaze seems too thin, let it simmer for an extra minute or two to reduce. For a quicker fix, whisk 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir the slurry into the simmering sauce until it thickens.
Storage: Store leftovers in an airtight container in the refrigerator. To reheat, gently warm the chicken and sauce in a skillet over low heat, adding a splash of water or broth to loosen the glaze if needed.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.