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Jalapeno Peach Chicken

Jalapeno Peach Chicken

This recipe for Jalapeno Peach Chicken is perfect for anyone looking to elevate their chicken dinner game with minimal effort. It brings together sweet and spicy flavors for a truly unforgettable dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs or breasts
  • 1 tablespoon olive oil
  • 1 large yellow onion, thinly sliced
  • 2-3 fresh jalapeños, seeded and thinly sliced adjust to your spice preference
  • 1 cup peach preserves or peach jam
  • 1/4 cup apple cider vinegar
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey
  • 1 teaspoon minced fresh ginger
  • 2 cloves garlic, minced
  • to taste salt and freshly ground black pepper
  • Fresh cilantro, chopped, for garnish optional
  • Toasted sesame seeds, for garnish optional

Equipment

  • Large skillet or Dutch oven
  • Paper towels

Method
 

  1. Pat the chicken thighs or breasts dry with paper towels and season generously with salt and freshly ground black pepper on both sides. If using chicken breasts, you may want to pound them to an even thickness for consistent cooking.
    2 pounds boneless, skinless chicken thighs or breasts, to taste salt and freshly ground black pepper
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the chicken in a single layer. Sear for about 3-4 minutes per side, until golden brown. Don't overcrowd the pan; cook in batches if necessary. Remove the seared chicken from the skillet and set aside.
    1 tablespoon olive oil
  3. Reduce the heat to medium. Add the sliced yellow onion and jalapeños to the same skillet. Cook, stirring occasionally, for about 5-7 minutes, or until the onions are softened and lightly golden, and the jalapeños have softened.
    1 large yellow onion, thinly sliced, 2-3 fresh jalapeños, seeded and thinly sliced
  4. Add the minced garlic and fresh ginger to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.
    2 cloves garlic, minced, 1 teaspoon minced fresh ginger
  5. Pour in the peach preserves, apple cider vinegar, soy sauce, and honey. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
    1 cup peach preserves or peach jam, 1/4 cup apple cider vinegar, 2 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon honey
  6. Return the seared chicken pieces to the skillet, nestling them into the sauce. Ensure the chicken is mostly submerged.
    2 pounds boneless, skinless chicken thighs or breasts
  7. Cover the skillet and reduce the heat to low. Let the Jalapeno Peach Chicken simmer for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. The cooking time will vary slightly depending on the thickness of your chicken.
  8. If you prefer a thicker sauce, remove the chicken from the skillet and set aside. Increase the heat to medium-high and let the sauce simmer and reduce for a few minutes until it reaches your desired consistency.
  9. Return the chicken to the sauce to coat. Serve the Jalapeno Peach Chicken hot, garnished with fresh chopped cilantro and toasted sesame seeds, if desired. This dish is excellent served over rice, quinoa, or with a side of steamed vegetables.
    Fresh cilantro, chopped, for garnish, Toasted sesame seeds, for garnish

Notes

Storing and Reheating Tips: Refrigerate leftovers in an airtight container for up to 3-4 days. Freeze for up to 2-3 months. Reheat on the stovetop over medium-low heat, or in the oven at 350°F (175°C) for 15-20 minutes.