Jalapeño Peach Glazed Chicken (Printable)

Tender chicken with sweet-spicy jalapeño peach glaze, ready in 40 minutes

# What You'll Need:

→ 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 (gluten-free if needed)
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. Bake for 15–18 minutes, or until the chicken reaches an internal temperature of 165°F.
06 - Remove from oven, let rest for 5 minutes, then garnish with fresh herbs, additional jalapeño slices, and peach slices if desired. Serve hot.

# Expert Suggestions:

01 -
  • The combination of fruit sweetness and jalapeño heat creates this addictive flavor that keeps you going back for more
  • It comes together in under 45 minutes but tastes like something from a restaurant
02 -
  • Do not skip the searing step, it creates flavor that the oven cannot replicate
  • The glaze thickens fast in the oven, so do not worry if it seems thin when you first spoon it on
03 -
  • Taste your glaze before adding the chicken and adjust the heat level
  • Use an instant-read thermometer to avoid overcooking the chicken

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