Jalapeño Peach Glazed Chicken (Printable)

Tender chicken with sweet-spicy jalapeño peach glaze. Ready in 40 minutes.

# What's Needed:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 tbsp olive oil

→ Jalapeño Peach Glaze

05 - 1 cup peach preserves or jam
06 - 2 tbsp honey
07 - 2 tbsp apple cider vinegar
08 - 1–2 fresh jalapeños, seeded and finely chopped
09 - 1 clove garlic, minced
10 - 1 tsp soy sauce
11 - ½ tsp smoked paprika

→ Garnish

12 - Fresh cilantro or parsley, chopped
13 - Sliced fresh jalapeños
14 - Peach slices

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Pat the chicken breasts dry and season with salt and black pepper on both sides.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes per side, until golden brown. Remove chicken and set aside.
04 - In the same skillet, reduce heat to medium and add peach preserves, honey, apple cider vinegar, chopped jalapeños, garlic, soy sauce, and smoked paprika. Stir and simmer for 2–3 minutes until the sauce thickens slightly.
05 - Return the chicken breasts to the skillet, spoon the glaze over the chicken, and transfer the skillet to the preheated oven.
06 - Bake for 15–18 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
07 - Remove from oven, let rest for 5 minutes, then garnish with fresh herbs, additional jalapeño slices, and peach slices if desired.
08 - Serve hot with your choice of sides.

# Tips for Success:

01 -
  • The peach preserves caramelize beautifully in the oven, creating those restaurant quality sticky edges everyone fights over
  • You can control the heat level exactly to your taste, making it family friendly or properly spicy
  • Everything happens in one skillet, which means less cleanup and more time enjoying dinner
02 -
  • I once skipped the searing step and the chicken came out pale with barely any flavor depth, so do not rush that initial browning
  • The glaze thickens quickly as it cools, so if it seems too thin in the pan just give it another minute on the stove
  • Using an oven safe skillet means you do not have to transfer the chicken to another dish, keeping all those flavorful pan juices
03 -
  • Marinate the chicken in half the glaze for a few hours if you have time, then use the remaining half for basting
  • Let the chicken rest at least 5 minutes before serving or those juices will run all over your cutting board instead of staying in the meat

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