Ingredients
- 2 yellow peaches, pitted and sliced
- 1/2 cup peach preserves (or apricot jam)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1–2 tablespoons lime juice
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 teaspoon red pepper flakes (optional)
- 1 1/2 pounds boneless, skinless chicken thighs
- Salt and black pepper, to taste
- 1/3 teaspoon red chili flakes (optional)
- 2 tablespoons extra virgin olive oil
- Splash of balsamic vinegar or chicken broth (for deglazing)
- 1 medium jalapeño pepper, thinly sliced (optional)
Instructions
- In a bowl, whisk together peach preserves, olive oil, soy sauce, lime juice, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes. Set aside.
- Pat chicken thighs dry and season with salt, pepper, and chili flakes if using. Heat olive oil in a large skillet over medium heat.
- Cook chicken for about 5 minutes per side until golden and internal temperature reaches 165°F. Remove and keep warm.
- Increase heat slightly, add balsamic vinegar or chicken broth, and scrape up browned bits. Let most of the liquid evaporate.
- Add sliced jalapeño and cook for 2 minutes. Stir in peach slices and cook for another 2 minutes until softened and caramelized.
- Pour in the peach glaze, stirring to coat the peaches and jalapeños. Return chicken to the skillet, spoon glaze over the top, and cook for 1–2 minutes until heated through and glossy. Serve immediately.
Notes
- Swap peach preserves with apricot jam if needed.
- Use chicken breasts instead of thighs, adjusting cooking time.
- Omit jalapeños or remove seeds for a milder flavor.
- Store leftovers in the fridge for up to 3 days; glaze thickens but stays flavorful.
- Reheat gently to maintain texture and moisture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 18g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg
