Go Back

Jalapeno Peach Chicken

A delightful fusion of sweet peaches and spicy jalapeños elevates simple chicken breasts into a vibrant, mouthwatering meal perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

For the marinade
  • 4 pieces boneless, skinless chicken breasts Chicken as the main protein.
  • 1 tablespoon olive oil For the marinade, plus another for cooking.
  • to taste Salt and pepper For seasoning.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
For the sauce
  • 2 cups fresh peaches (peeled and diced) Fresh peaches are ideal.
  • 2 pieces fresh jalapeños (seeded and finely chopped) Adjust the quantity based on desired spice level.
  • 1/2 cup red onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1/4 cup honey Can substitute with maple syrup for a vegan option.
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lime juice

Method
 

Marinate the chicken
  1. Combine 1 tablespoon of olive oil with salt, pepper, garlic powder, onion powder, and smoked paprika in a large bowl.
  2. Add the chicken breasts, tossing until they are evenly coated. Cover the bowl and let it marinate in the refrigerator for 30 minutes to 2 hours.
Cook the chicken
  1. Heat a large skillet over medium-high heat and add the remaining tablespoon of olive oil.
  2. Once hot, add the marinated chicken breasts. Cook for about 6–7 minutes on each side until they’re golden brown and fully cooked.
  3. Remove the chicken from the skillet and set it aside.
Prepare the jalapeño peach sauce
  1. In the same skillet, add another tablespoon of olive oil and sauté the red onion and minced garlic until softened, roughly 2–3 minutes.
  2. Add the diced peaches and jalapeños, cooking for another 5–7 minutes until the peaches are tender.
Combine it all
  1. Stir in the honey, apple cider vinegar, soy sauce, and fresh lime juice. Season with salt and pepper, then simmer until the sauce thickens slightly.
  2. Return the cooked chicken to the skillet, allowing it to soak up the sauce for an additional 5–10 minutes.
Serve
  1. Garnish with fresh cilantro or parsley if desired. This dish pairs wonderfully with rice, quinoa, or couscous.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave. Freezing leftovers is also an option if sealed tightly.