This this peach jalapeño chicken is drool-worthy! Trust me it’s worth it. The glaze is honestly super simple all you need is peach preserves, soy sauce, dijon, Apple Cider Vinegar, and garlic.
This stuff is sweet sticky goodness with just enough spice from the jalapeños to have a little kick … Look at that amazing glaze, it is the star of this dish, so be sure to get your chicken all coated in it and AND it looks super impressive without taking too much effort.
Serve this with white rice and your family will love it!
Recipe:
1-2 LBS boneless skinless chicken breasts
Peach Glaze
½ cup (160 g) peach preserves
1 T oil (I used avocado)
1 t soy sauce
1 t apple cider vinegar
1 t Dijon mustard
Spoonful of minced garlic
kosher salt
black pepper2 yellow peaches, pitted, sliced
1 medium jalapeno pepper, thinly sliced
In a medium bowl, whisk together the glaze ingredients until everything's happy. Set aside for later.
Season the Chicken with salt.
Heat oil in a large nonstick skillet over medium heat. Once hot, add the chicken breasts. Depending on the size of the skillet, you may need to cook them in batches. Cook for 5 minutes per side, or until golden brown and cooked through (reaching an internal temperature of 165°F). Remove from the skillet and transfer to a plate. Tent with foil to keep warm.
Increase the heat to medium in the same skillet. Add the jalapeno peppers and cook for 3 minutes. Add the peaches and cook for an additional 3 minutes, or until softened.
Pour the peach glaze into the skillet with the peaches and jalapenos. Stir to coat the vegetables evenly. Add the cooked chicken back to the skillet and spoon the glaze over the top. Cook for 1-2 minutes, or until the chicken is heated through.
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