Jalapeño Peach Chicken

There’s just something magical about the way sweet fruit and spicy peppers come together, isn’t there? Especially when they’re paired with something savory and satisfying—like juicy, golden-brown chicken. This Jalapeño Peach Chicken recipe is one of those dishes that looks and tastes impressive, but secretly, it comes together in just 30 minutes. Yup, weeknight dinner level easy.

The inspiration for this dish came to me one summer evening when I had some leftover peach preserves in the fridge and a lonely jalapeño sitting in the produce drawer. I wasn’t quite sure what I was going to do with them—but then I thought, “Why not turn these into a sauce?” A few tweaks later, this sweet and spicy glaze was born, and it’s been on regular rotation in my kitchen ever since.

This recipe is perfect for those nights when you want something a little different but don’t want to spend hours at the stove. It’s flavorful, fresh, and just the right balance of sweet, spicy, and savory. Whether you’re serving it with fluffy rice, quinoa, or even roasted sweet potatoes, it’s guaranteed to be a hit.

Let’s dive right in and get started with the first part of the recipe. Trust me—once that peach-jalapeño aroma starts filling your kitchen, you’ll be hooked.

Ingredients You’ll Need

For the chicken:

• 2 boneless, skinless chicken breasts

• Salt and black pepper to taste

• 1 tbsp olive oil

For the jalapeño peach sauce:

• 1 tbsp butter

• 1 jalapeño, finely chopped (seeds removed for less heat)

• 1 garlic clove, minced

• 1 cup peach preserves or jam

• 1 tbsp Dijon mustard

• 1 tbsp apple cider vinegar

• 1 tsp soy sauce

• ¼ tsp red pepper flakes (optional)

STEP 1: Season and Sear the Chicken

Start by seasoning your chicken breasts generously with salt and pepper on both sides. This simple step really builds the foundation of flavor.

Next, heat your olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook them for about 6 to 7 minutes per side. You’re looking for that nice golden sear on the outside while making sure the inside is cooked through. The chicken should reach an internal temperature of 165°F to be safe to eat.

Once done, transfer the chicken to a plate and set it aside. You’ll be bringing it back into the skillet in a few minutes, but for now, let it rest while you prepare the sauce.

STEP 2: Build That Sweet & Spicy Sauce

In the same skillet, reduce the heat slightly and add 1 tablespoon of butter. As it melts, toss in your chopped jalapeño and let it sauté for 1 to 2 minutes, just until it starts to soften. If you want a milder sauce, make sure to remove the seeds and ribs from the jalapeño. Want it hotter? Leave some of those seeds in for an extra kick.

Once the jalapeño is fragrant, stir in the minced garlic and let that cook for another 30 seconds or so. Be careful not to burn the garlic—it can go from golden to bitter pretty quickly.

Now comes the good stuff:
Add your peach preserves, Dijon mustard, apple cider vinegar, soy sauce, and, if you like a little extra heat, a pinch of red pepper flakes. Stir it all together until well combined.

Let the sauce simmer for about 3 to 5 minutes. It should thicken slightly and become a beautiful, glossy glaze. The smell at this point is unreal—sweet peaches with a savory, tangy background and just a touch of heat from the jalapeño and mustard. This is where the magic happens.

Now that we’ve got that sweet and spicy peach sauce simmering and your chicken is resting off to the side, it’s time to bring everything together into one delicious dish. This next part is where the flavor really comes alive—the chicken soaks up all that glossy, sticky goodness, and trust me, you’re going to want to spoon every last drop of sauce onto your plate.

Let’s finish strong.

STEP 3: Glaze the Chicken and Let It Simmer

Once your sauce has thickened and everything is well combined, it’s time to return the cooked chicken breasts back into the skillet.

Nestle the chicken into the sauce, turning it a few times so each piece is well coated. Use a spoon or spatula to help spread the sauce over the top if needed. Then, let the chicken simmer in the sauce for another 2 to 3 minutes, just enough for the flavors to meld and the glaze to stick.

This quick simmering step does two important things:

• It warms the chicken back up after resting.

• It allows the meat to soak up the flavor of the glaze, making every bite juicy and packed with that sweet-heat punch.

Once it’s all bubbling and the chicken is glazed and glossy, you’re ready to serve.

STEP 4: Serve It Up Hot and Saucy

Transfer the chicken to your serving plates and don’t forget to spoon that extra sauce over the top. It’s way too good to leave behind in the pan.

This dish is super versatile when it comes to sides. Some of our favorite pairings include:

• Fluffy white rice or jasmine rice – it soaks up that sauce beautifully.

• Roasted vegetables like zucchini, carrots, or Brussels sprouts.

• Quinoa or couscous for a lighter, protein-packed option.

• Garlic mashed potatoes if you’re in the mood for something comforting.

If you’re entertaining, you can also slice the chicken and fan it out on a platter with extra sauce drizzled across the top for presentation. It’s pretty enough to impress guests but easy enough to whip up on a weeknight.

Helpful Tips for Perfect Jalapeño Peach Chicken

Whether it’s your first time making this or your fifth, here are a few helpful tips to keep in mind:

• Go Fresh with Peaches: If you have ripe, juicy peaches on hand, you can absolutely use fresh diced peaches instead of jam. Just cook them down with a touch of sugar and water before adding the other sauce ingredients. It’ll give the dish a chunkier texture and a fresher flavor.

• Adjust the Heat: Everyone’s spice tolerance is different. If you’re cooking for kids or spice-sensitive guests, skip the red pepper flakes and remove all the seeds from your jalapeño. If you love heat, keep the seeds and maybe even toss in a second jalapeño.

• Try it with Different Proteins: Don’t feel like chicken breast tonight? This recipe also works beautifully with boneless chicken thighs, grilled chicken, pork chops, or even as a glaze for baked tofu or salmon.

• Double the Sauce: Love saucy dishes? You can easily double the sauce portion of the recipe to make sure you have plenty to pour over your sides.

• Meal Prep Friendly: This chicken holds up well for leftovers and reheats beautifully. Store it in an airtight container in the fridge for up to 3 days, and reheat gently in the microwave or on the stovetop.