Description
Jalapeno Peach Chicken is a quick skillet dinner made with seasoned chicken thighs, fresh peaches, sliced jalapeno, and a glossy sweet-spicy peach glaze.
Ingredients
Scale
- 2 yellow peaches, pitted and sliced
- 1/2 cup peach preserves
- 1 tablespoon extra virgin olive oil, for the glaze
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1/2 teaspoon kosher salt, for the glaze
- 1/8 teaspoon black pepper, for the glaze
- 1/8 teaspoon red pepper flakes
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt, for the chicken
- 1/2 teaspoon black pepper, for the chicken
- 1/2 teaspoon chili powder
- 2 tablespoons extra virgin olive oil, for cooking
- 1 medium jalapeno pepper, thinly sliced
Instructions
- Pat the chicken thighs dry with paper towels.
- In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon chili powder.
- Season the chicken thighs evenly on both sides with the seasoning mixture.
- In a medium bowl, whisk together peach preserves, 1 tablespoon olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper, and red pepper flakes until smooth.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat.
- Add the chicken thighs in a single layer and cook for 5 minutes.
- Flip the chicken, reduce heat to medium-low, and cook for another 5 minutes, or until the internal temperature reaches 165°F.
- Transfer the chicken to a plate and tent loosely to keep warm.
- Raise the heat back to medium and add the sliced jalapeno to the same skillet.
- Cook the jalapeno for 3 minutes, stirring occasionally.
- Add the sliced peaches and cook for another 3 minutes, or until the peaches soften slightly.
- Pour the peach glaze into the skillet and stir until the peaches and jalapenos are evenly coated.
- Return the chicken to the skillet and spoon glaze over the top.
- Cook for 1 to 2 minutes, or until the chicken is hot again.
- Serve warm with extra peach glaze spooned over each piece.
Notes
- For milder heat, remove the jalapeno seeds and ribs before slicing.
- For extra spice, leave some jalapeno seeds in the slices or add a pinch more red pepper flakes.
- Use ripe but firm peaches so they soften without falling apart.
- Cook chicken in batches if needed so the thighs brown instead of steam.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with glaze
- Calories: 505
- Sugar: 24
- Sodium: 820
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 39
- Cholesterol: 185