This Peach Honey Jalapeño Chicken is a stunning summertime dish! Fresh, ripe, juicy peaches and mildly spicy jalapeños are tossed in a sweet honey & peach preserve sauce. The result is a restaurant quality dish that you can easily throw together at home after a busy day. This dish is so bright & flavorful, you’ll want to keep it on your menu all summer long.
Peach Honey Jalapeno Chicken
Ingredients
- 2 pound boneless skinless chicken thighs
- 2 teaspoon chili powder
- 1/2 cup peach preserves
- 3 cloves garlic minced
- 1 teaspoon apple cider vinegar
- 1 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- 3-4 Tablespoon honey
- Juice of 1/2 lemon
- Olive oil
- 1 stick butter
- 1/2 cup chicken broth
- 3-4 peaches peeled, pitted & sliced
- 1-2 jalapeño peppers seeded & sliced
- Salt & pepper to taste
- Fresh basil to garnish
Method
- Season chicken with chili powder, salt & pepper. Set aside.
- In a small bowl, whisk together peach preserves, garlic, apple cider vinegar, soy sauce, Dijon mustard, honey, salt, and pepper. Set aside.
- Heat a large skillet over medium-high heat. Drizzle pan with olive oil and sauté chicken until browned on both sides. Once the chicken reaches an internal temperature of 165°F, remove to a plate to rest while you make the sauce.
- Add butter to the pan. Once melted, add chicken stock to deglaze, scraping up all the yummy browned bits.
- Add jalapeños and peaches to the pan, turning to coat. Add the glaze and simmer until it starts to thicken.
- Return chicken to the pan and turn to coat. Add basil, if using.
- Serve chicken topped with sauce over rice or with your favorite side dish.
Notes
- If you’re having trouble getting the pit from your peaches, try slicing around the fruit to the pit and then just peeling the sections off!
- If you prefer white meat, you can substitute chicken or turkey breast in this recipe.
- If you’re not a fan of jalapeños, either leave them out or substitute with a more mild pepper.