Name: Jalapeno Peach Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 yellow peaches, pitted and sliced; 1 tablespoon olive oil; 1 jalapeno pepper, finely chopped (seeds removed for less heat); 2 tablespoons honey; 2 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 1 teaspoon garlic powder; 1 teaspoon ground ginger; Salt and pepper to taste; Fresh cilantro for garnish (optional)

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If you’re looking for a dish that perfectly blends sweet and spicy flavors, Jalapeno Peach Chicken is a must-try! This delicious recipe combines the freshness of ripe peaches with the heat of jalapenos, creating a glaze that takes the chicken to a whole new level. It’s a quick, easy, and flavorful meal that will become a regular in your dinner rotation.

Ingredients

4 boneless, skinless chicken breasts

2 yellow peaches, pitted and sliced

1 tablespoon olive oil

1 jalapeno pepper, finely chopped (seeds removed for less heat)

2 tablespoons honey

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon ground ginger

Salt and pepper to taste

Fresh cilantro for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat the olive oil in a large skillet over medium-high heat.

Season the chicken breasts with salt, pepper, and garlic powder. Add them to the skillet and cook for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.

While the chicken is cooking, prepare the peach glaze. In a small saucepan over medium heat, combine the sliced peaches, jalapeno, honey, apple cider vinegar, Dijon mustard, and ground ginger. Cook for about 5-7 minutes, mashing the peaches with a spoon to release their juices and create a thick sauce. Stir occasionally.

Once the glaze has thickened, remove it from heat and set it aside.

Once the chicken is fully cooked, pour the peach glaze over the chicken breasts and let it simmer for an additional 2 minutes to allow the flavors to meld.

Garnish with fresh cilantro (if desired) and serve immediately.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Servings: 4 servings

Variations

If you’re looking to mix things up a bit, here are a few variations to try:

Add more heat: If you like things spicy, leave the seeds in the jalapeno or even add a second jalapeno for an extra kick.

Use other fruits: While peaches work wonderfully in this recipe, feel free to experiment with other fruits like nectarines or plums for a slightly different flavor.

Grill the chicken: For a smoky flavor, you can grill the chicken instead of pan-frying it. The peach glaze will still complement the grilled chicken beautifully.

Vegan version: Swap the chicken for grilled tofu or tempeh for a plant-based alternative. The peach glaze will still pack a punch with its sweet and spicy notes.

Storage/Reheating

Storage: I usually store any leftovers in an airtight container in the refrigerator. It keeps well for up to 3 days.

Reheating: To reheat, I recommend gently warming the chicken in a skillet over medium heat with a splash of water or broth to prevent it from drying out. You can also microwave it, but I find that reheating on the stove helps maintain the texture and flavor better.

FAQs

How can I make the glaze thicker?

If you’d like your glaze to be thicker, simply continue cooking it for a couple more minutes, allowing the juices to reduce further. You can also mash the peaches a bit more to create a denser texture.

Can I make this dish ahead of time?

You can prepare the peach glaze ahead of time and store it in the fridge for up to 2 days. Just reheat it when you’re ready to serve, and cook the chicken fresh for the best texture.

Can I substitute the honey with something else?

Yes, you can substitute honey with maple syrup or agave nectar for a different kind of sweetness. However, keep in mind that the flavor will vary slightly depending on your choice.

Is this recipe spicy?

It has a mild heat thanks to the jalapeno, but it’s not overwhelming. If you’re sensitive to spice, you can remove the seeds from the jalapeno or even skip it altogether for a milder version.

Can I serve this with sides?

This dish pairs well with a variety of sides. I love serving it with roasted vegetables, a simple salad, or a bed of rice to soak up the extra peach glaze. You can also add a side of mashed potatoes for a hearty meal.

Conclusion

Jalapeno Peach Chicken is a fantastic dish that combines sweet, spicy, and savory flavors in a way that will satisfy all of your taste buds. It’s easy to make, full of fresh ingredients, and packed with flavor. Whether you’re cooking for yourself or feeding a crowd, this recipe is sure to impress. Give it a try the next time you’re craving something quick, delicious, and a little bit different!

Recipe:

Jalapeno Peach Chicken

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Print Recipe

Jalapeno Peach Chicken combines the sweetness of ripe peaches with the spicy kick of jalapenos for a mouthwatering dish. Quick and easy to make, this flavorful recipe features tender chicken breasts topped with a tangy peach glaze. Perfect for weeknight dinners or impressing guests, this dish is the perfect balance of sweet and spicy!

Total Time: 25 minutes
Yield: 4 servings

Instructions

Heat olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt, pepper, and garlic powder. Cook the chicken for 6-7 minutes per side, until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C).
In a small saucepan, combine sliced peaches, jalapeno, honey, apple cider vinegar, Dijon mustard, and ground ginger. Cook for 5-7 minutes, mashing the peaches to create a thick sauce.
Once the glaze has thickened, remove it from heat and set aside.
After the chicken is fully cooked, pour the peach glaze over the chicken breasts. Let it simmer for 2 more minutes to meld the flavors.
Garnish with fresh cilantro, if desired, and serve immediately.