Ingredients
Scale
Peaches
- 2 yellow peaches, pitted, sliced
Peach Glaze
- ½ cup (160 g) peach preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 2 tablespoons extra virgin olive oil
- 1 medium jalapeño pepper, thinly sliced
Instructions
- In a medium bowl, mix together all the peach glaze ingredients until well combined. Set aside.
- Pat chicken thighs dry with paper towels. In a small bowl, mix salt, black pepper, and chili powder, then rub evenly over the chicken.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5 minutes per side, or until golden brown and cooked through (165°F internal temperature). Transfer chicken to a plate and tent with foil.
- In the same skillet, add sliced jalapeños and sauté for 3 minutes. Add the sliced peaches and cook for another 3 minutes, until softened.
- Pour the prepared peach glaze into the skillet, stirring to coat the peaches and jalapeños evenly. Simmer for 2–3 minutes until slightly thickened.
- Return chicken to the skillet and spoon the glaze over the top. Simmer for 1–2 minutes until heated through.
- Serve warm with extra glaze drizzled over the top.
Notes
- Adjust spice level by using more or fewer jalapeño slices.
- Substitute apricot or pineapple preserves for a fun twist.
- Pairs wonderfully with rice, mashed potatoes, or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: American