Go Back
Jalapeno Peach Chicken Recipe
Ash Tyrrell

Jalapeno Peach Chicken Recipe

I made this Jalapeno Peach Chicken on a whim one weeknight, and now it's one of my favorite easy dinner ideas. The first time I tried it, I wasn’t sure how the peaches and jalapenos would work together, but the flavor blew me away!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts – I recommend using fresh over frozen for the best texture.
  • 2 ripe peaches diced – Soft, juicy peaches bring out the natural sweetness in the sauce.
  • 2 fresh jalapenos sliced – I kept the seeds in for heat, but you can adjust for your spice level.
  • ½ cup peach preserves – This adds richness and helps the sauce thicken naturally.
  • 1 tablespoon olive oil – Used for searing the chicken.
  • 1 teaspoon apple cider vinegar – Gives the sauce a mild tang and balance.
  • 1 teaspoon soy sauce – Adds umami depth without overpowering the fruit.
  • ½ teaspoon garlic powder – Infuses the chicken with bold flavor.
  • ½ teaspoon onion powder – Adds savory notes that round out the sweetness.
  • ½ teaspoon smoked paprika – Gives the chicken a warm smoky undertone.
  • ¼ teaspoon chili powder – Just a touch for deeper heat.
  • Salt and pepper to taste – Always season to bring everything to life.
  • Fresh cilantro optional – For garnish; adds freshness and color.

Method
 

  1. I started by patting the chicken dry and coating it with garlic powder, onion powder, paprika, chili powder, salt, and pepper. I let it sit in the fridge for 30 minutes. That short rest lets the spices soak in and gives you a juicier, more flavorful bite.
  2. Next, I heated olive oil in my skillet over medium heat. Once it was hot, I laid the chicken in and let each side cook for about 6–7 minutes until golden and fully cooked through. You want the inside to hit 165°F. Once it was done, I took the chicken out and set it aside to rest.
  3. Using the same skillet (don’t clean it—those browned bits add flavor!), I tossed in the jalapenos and diced peaches. I added the peach preserves, vinegar, soy sauce, and stirred everything together. I let it simmer for 5–7 minutes until it thickened and looked glossy.
  4. Once the sauce was ready, I put the chicken back into the pan, nestled it into the glaze, and spooned the mixture over the top. I let it simmer for another 5 minutes, letting all those flavors meld together. The aroma at this point was incredible!
  5. I sprinkled fresh cilantro on top and plated the chicken over a bed of rice. The sauce coated the chicken beautifully, and the pop of green made it look even more appetizing.

Notes

  • Use fresh peaches when in season – They give the sauce a natural, juicy sweetness you can’t beat.
  • Don’t skip the rest time after cooking – Resting the chicken keeps it juicy.
  • Remove jalapeno seeds if you’re not a fan of heat, or add red pepper flakes if you love spice like I do.
  • Deglaze the pan with a splash of broth or water if the sauce thickens too quickly.
  • Double the sauce if you want extra for drizzling over rice or veggies.