Irresistible Jalapeño Peach Chicken

As seen in Satisfying Entrées for Every Table.

Start by browning chicken thighs in your pan. Right after, add in those bright jalapeños and chunks of peach. Toss in apple cider vinegar, peach jelly or preserves, Dijon, and a dash of Worcestershire sauce for a sauce that pops. Let it all hang out in the pan so the flavors blend together—and you’re basically done. Scatter on some chopped parsley, then scoop it up with rice or potatoes, or just dive in with a cool salad. It’s a breezy dinner with just the right mix of sweet and heat.

Barbara Chef
Created By Sasha
Last updated on Wed, 16 Jul 2025 15:16:02 GMT
Skillet with chicken, jalapeños, and peach slices. Save Pin
Skillet with chicken, jalapeños, and peach slices. | foodthingle.com

With chicken thighs, sweet peaches, and a hit of jalapeno, this laidback dinner feels classy but takes barely any effort even on hectic nights. Everyone dives in and you never know if your next bite is going to be sweet or spicy—depends on how it all blends together.

This all started when I spotted juicy peaches at the store and had chicken thighs ready in the fridge. Now, it’s my quick fix whenever I want something comforting but with a twist of tang.

Mouthwatering Ingredients

  • Apple cider vinegar: gives each bite some zing and keeps it from turning too sweet
  • Worcestershire sauce: that deep, can't-put-your-finger-on-it savory taste
  • Dijon mustard: sharp and a bit tangy, it perks up the whole dish
  • Jalapenos fresh and firm: go for bright green ones, take out seeds if you want less kick
  • Peach preserves or apricot preserves: makes the sauce sticky sweet and really peachy
  • Garlic powder: rich flavor that blends into everything easily
  • Black pepper: crack it fresh for more punch
  • Sea salt: sprinkle on to season every bite
  • Yellow peaches large: ripe and a little soft deliver the most flavor
  • Olive oil: for a golden crust and to boost the sauce’s flavor—extra virgin’s best if you’ve got it
  • Boneless skinless chicken thighs: these stay juicy, and really work in this dish

Simple Steps

Prep Peaches & Jalapenos:
Slice peaches thin so they cook evenly. Ring up jalapenos, going seed-free for less spice or leaving them in for a fiery blast. Throw both into a bowl with peach or apricot preserves, olive oil, Worcestershire, Dijon, and cider vinegar. Stir it up so everything’s coated—this is your flavor starter.
Brown the Chicken:
Pat chicken dry with paper towels for lots of crisp on the outside. Dust on garlic powder, salt, and pepper—press it in so flavors stick. Heat up a skillet with olive oil on medium-high. Pop the chicken in smooth side down and don’t mess with it for five minutes. Flip and cook about four more minutes till both sides get that lovely brown.
Simmer That Sauce:
Keep chicken in the skillet. Pour in your peach-jalapeno concoction. Turn heat down a touch and let it bubble for a few minutes, stirring so chicken gets drenched. Let it thicken up another minute or two so peaches soften and sauce turns shiny. Drizzle sauce over all the chicken at the end for full flavor.
Serve It Up:
Scoop everything out while still steamy hot. Want a fresh finish? Toss on chopped parsley right before you dig in.
Chicken hanging with peppers and onions. Save Pin
Chicken hanging with peppers and onions. | foodthingle.com

The way the peach sharpness melds with mustard is something I just crave. My kid always snaps up more sauce before anyone else—pretty much a family joke that the pan’s empty before it’s washed.

Stays Tasty

Slide any leftover chicken into a container, toss on a lid, and stash it in the fridge for up to three days. Want to warm it up? Drop it in a skillet over medium-low. That keeps the sauce yummy and chicken moist. You can freeze it too—just defrost before reheating.

Mix Things Up

No peaches? Go with nectarines or use canned (drain ‘em first). Apricot or mango jam swaps in for peach preserves without a hitch. Only got chicken breasts? That’s fine, just check they don’t turn dry.

What Goes Great With It

Pile that saucy chicken on steaming rice or nutty quinoa so it soaks everything up. Chilly nights? Roasted potatoes or a wedge of cornbread totally fit. Prefer lighter? It’s awesome with a crunchy green salad too.

Plate stacked with chicken and peppers close up. Save Pin
Plate stacked with chicken and peppers close up. | foodthingle.com

Fun Fact

Down South, blending fruit into main dishes is a tradition and peaches are a favorite. Tossing them with chile heat, like jalapenos, is a classic way to get juicy sweetness and a spicy bite in every forkful.

Common Recipe Questions

→ How spicy will this be?

All the kick comes from the jalapeños. Want it milder? Remove those seeds and the pale bits inside. Leave them for a real punch of heat.

→ Can I use another fruit instead of peach?

For sure! Grab nectarines or apricots if peaches aren’t around. You can swap in a matching jam, too.

→ Is it okay to make this ahead?

Yep! Reheat gently so the meat stays tender and the flavors are still spot on.

→ What are some tasty sides?

Creamy mashed potatoes, steamy rice, or even couscous work great. Or go with a crisp salad if you want something lighter.

→ Can I use chicken breasts instead of thighs?

Boneless, skinless breasts will work, just remember they might be a little drier than juicy thighs.

Jalapeño Peach Thighs

Hot jalapeños and sweet peaches fire up golden chicken thighs in one skillet for a fast, juicy meal.

Preparation Time
10 Minutes
Cooking Time
30 Minutes
Overall Time
40 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Simple

Regional Style: American

Output: 4 Number of Servings

Special Diets: No Gluten, Lacks Dairy

What You'll Need

→ Peach Jalapeño Combo

01 2 jalapeños, sliced into rings
02 1/2 cup apricot or peach preserves
03 2 tablespoons olive oil
04 2 teaspoons Dijon mustard
05 2 big yellow peaches, chopped up
06 1 teaspoon Worcestershire sauce
07 1 teaspoon apple cider vinegar

→ Chicken

08 2 lbs boneless skinless chicken thighs
09 1 teaspoon sea salt
10 1 teaspoon garlic powder
11 1 teaspoon black pepper

Steps to Follow

Step 01

Stir the chicken with the sauce for another minute or two so everyone's covered and the flavors are hanging out together. It’s awesome with a little fresh parsley on top. Eat it while it’s warm.

Step 02

Pour that sweet and spicy mix right over your chicken. Keep cooking so it starts bubbling for about three minutes and grabs all those flavors.

Step 03

Go ahead and flip your chicken now. Let that side cook for another four minutes or so till it gets a nice golden look.

Step 04

Get your big skillet hot over medium-high. Splash in a little olive oil. Add the chicken and wait five minutes without moving it, letting it get a good sear.

Step 05

Add the Dijon, preserves, Worcestershire, olive oil, and vinegar to your bowl of peaches and jalapeños. Stir pretty well until it’s all blended together.

Step 06

Chop up your peaches and slice the jalapeños into rings. Throw both into a bowl and toss them so they're all mixed.

Step 07

Pat chicken dry first. Then dust both sides evenly with garlic powder, salt, and black pepper.

Additional Tips

  1. Extra-ripe peaches make things even juicier. Want it hotter or more kid-friendly? It’s easy—just adjust those jalapeños the way you like.

Essential Tools

  • Big skillet (12-inch)
  • Medium-sized bowl
  • Sharp kitchen knife
  • Spatula

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Contains mustard

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 490
  • Fat Content: 17 g
  • Carbohydrates: 39 g
  • Protein: 45 g