Jalapeño Peach Chicken: A Juicy Pressure Cooker Delight
A savory-sweet one skillet chicken recipe made with juicy peaches, spicy jalapeños, and a sticky glaze for the ultimate weeknight dinner delight.
Equipment
- 1 Skillet Oven-safe
- 1 Knife Sharp for slicing peaches and jalapeños
- 1 Spatula
- 1 Medium bowl For mixing glaze
Ingredients
Main ingredients
- 2 yellow peaches large, sliced thin
- 2 jalapeños sliced
- 0.5 cup peach or apricot preserves
- 2 tablespoons olive oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
Instructions
- Preheat your oven to 400 degrees Fahrenheit while you prep the glaze.
- In a small bowl, whisk together peach preserves, Worcestershire sauce, apple cider vinegar, and Dijon mustard until smooth.
- Season chicken thighs with sea salt, black pepper, and garlic powder on both sides.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until browned.
- Add sliced peaches and jalapeños around chicken in the skillet. Pour glaze evenly over the top.
- Transfer the skillet to the oven. Bake for 20–25 minutes until chicken reaches 165°F internal temperature.
- Remove skillet from oven and let rest 5 minutes before serving.
- Serve chicken with glaze and cooked peaches and jalapeños spooned over the top.
- Optional: Garnish with chopped parsley for extra color and flavor.
Notes
Use canned or frozen peaches if fresh ones are not available. Adjust jalapeño amount for your heat preference.