Discover the perfect blend of sweet and spicy with my Jalapeno Peach Chicken recipe! Succulent chicken thighs are smothered in a homemade peach glaze with fresh jalapenos for a mouthwatering dinner. Easy to make and irresistibly delicious, this dish will become a new favorite. Try it today! If you are craving the same great flavors without the jalapenos, you have to try my Roasted Peach Chicken!

Jalapeno Peach Chicken from Overhead Still in the White Skillet.
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Customize Your Jalapeno Peach Chicken: Ingredients & Substitutions

Peach Preserves: Peach preserves serve as the base of the marinade and provide a concentrated peach flavor. They add natural sweetness and contribute to the overall fruity taste of the dish. Peach jam or jelly would be suitable substitutes if you don’t have peach preserves. The peach glaze is the same recipe used in my Jalapeno Peach Hasselback Kielbasa and Coconut Peach Chicken, too!

Peaches: I prefer fresh peaches in this recipe. However, in a pinch, you could add frozen peaches or canned peaches. But, the consistency of the peaches will be different. You will need 1 can (drained) of canned peach slices or 2 cups of frozen peach slices (no need to thaw) as the equivalent for fresh in this recipe.

Apple Cider Vinegar: Apple cider vinegar adds a tangy and slightly acidic flavor to the marinade. It helps to balance the sweetness and contributes to the overall flavor profile.

Chicken: For the most flavor, I used boneless, skinless chicken thighs in the dish. Season the thighs with salt, pepper, and chili powder. Chicken breasts would also be delicious, but the cooking time may need to be adjusted. Make sure the chicken reaches an internal temperature of 165°F.

Jalapeno Peppers: The jalapeno peppers definitely give this recipe some spiciness. I left the seeds in the pepper, which are attached to the membrane (the part that gives the peppers their kick). You could remove the membrane and seeds for a little less heat. For the most heat from the peppers, look for older peppers, or ones with white marks. The smoother, greener, and younger the pepper, the less heat it will provide.

Steps for adding chicken to pan, then sliced jalapeno, then fresh cut peaches, and then peach sauce to make Jalapeno Peach Chicken.

Is Jalapeno Peach Chicken Spicy?

Yes, jalapeno peach chicken is spicy, especially when you bite into the chicken with jalapeno pepper. If you do not want this to be spicy, you could leave out the jalapeno peppers. On the other hand, if you want it to have even more of a kick, add more jalapeno peppers (I only added one).

Close up of Jalapeno Peach Chicken in a Skillet.

How To Store Jalapeno Peach Chicken

Allow the Jalapeno Peach Chicken to cool to room temperature before storing—this should take no longer than two hours. Once cooled, transfer the chicken into an airtight container.

Refrigerator Storage The Jalapeno Peach Chicken will keep well in the refrigerator for up to 3-4 days.

Freezing for Longer Storage Place the cooled chicken in freezer-safe bags or containers. Squeeze out as much air as possible before sealing to prevent freezer burn and extend the shelf life. Label the container with the date, and you can safely freeze the chicken for up to 2-3 months.

Reheating Stored Chicken To reheat, thaw the chicken in the refrigerator overnight if it was frozen. You can reheat it in the microwave, in a skillet over medium heat, or in the oven at 350°F until it is heated through. For the best taste, add a splash of water or chicken broth when reheating to keep the chicken moist.

Jalapeno Peach Chicken from Overhead Still in the White Skillet.
4.99 from 52 votes

Jalapeno Peach Chicken

Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Jalapeno Peach Chicken is seasoned chicken thighs pan-fried and then smothered in a peach glaze with jalapeno peppers and fresh peaches. It has so much flavor and a definite kick to each bite.



  • 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
  • teaspoon black pepper
  • teaspoon red pepper flakes


  • 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 jalapeno pepper, thinly sliced


Peach Glaze

  • To a medium bowl, add the glaze ingredients. Mix until incorporated. Set aside.


  • Pat chicken dry.
  • In a small bowl, combine salt, black pepper, and chili powder.
  • Apply the seasoning mixture to the chicken.
  • To a large nonstick skillet over medium heat, add oil. Once hot, add chicken thighs. (Depending on the size of the skillet, you may have to work in batches.) Cook chicken for 5 minutes. Then, flip over the chicken, reduce heat to medium-low, and cook for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from heat. Transfer the chicken to a plate. Tent to keep warm.
  • To the same skillet and raising the heat back up to medium, add jalapeno peppers. Cook for 3 minutes. Then, add the peaches in with the jalapenos. Cook for an additional 3 minutes, or until the peaches have softened.
  • Pour peach glaze into the skillet with the peaches and jalapenos. Stir to make sure every jalapeno and peach is evenly coated in the peach glaze.
  • Add chicken back to the skillet. Spoon glaze over the top of the chicken and cook for 1-2 minutes, or until the chicken is hot again.
  • Serve warm.


Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


Wow! I love this recipe so much! Spicy and sweet is one of my favorite combinations and this dish pulls it off spectacularly. You could easily omit or reduce the jalapenos if you don't like much spice. The chicken was tender, the peaches juicy, with a little heat from the jalapenos, so good! I will DEFINITELY make this at home!


YUM! Each bite of the chicken had plenty of peach glaze with a kick from the jalapeno pepper. Yes, it is on the spicier side, but that was somewhat balanced by the sweet glaze. The flavors all just worked so well together.


This chicken looks and tastes great! The jalapeños give it a great flavor and just the right amount of heat. The peaches are also cooked perfectly and the sweetness makes such a nice balance!


This dish is too delicious. The flavor combinations are incredible! It's sweet, salty and spicy! With that tiny kick from the jalapeos, the sweet peaches help balance things out. I'm glad that I was introduced to peaches with chicken! I would totally make this for guests.


Come on! This has the right balance of sweet and spicy and I can't stop eating it. It's an easy preparation, yet is stunning to look at and delicious to eat.

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Reader Comments

  1. 5 stars
    This meal is delicious, even my husband who doesn’t like chicken or spice enjoyed it! Will definitely be making this dish again!!

  2. 5 stars
    OMGosh Amanda, you knocked this one out of the park! So delicious and easy. This is definitely going into the rotation. My husband said it’s top five!😁

  3. 5 stars
    Just the right amount of heat from the jalapeño along with the sweetness of the peaches made this an extremely tasty meal. Will definitely be putting this on our favorites list.

  4. 5 stars
    I found this recipe since we have fresh peaches and grew our own jalapeños.
    I used marmalade instead of peach preserves. I pounded the chicken in a freezer bag until they were more evenly for more surface area and even cooking time. Seasoned them right in the bag, then let them marinate while I worked up the glaze. Then I sliced the peached peeling the skin off and thin sliced the jalapeños removing some seeds to avoid overpowering the spiciness.
    The dish came together easily, smelled amazing and the flavors were fantastic!
    A definite keeper recipe for spring when peaches and produce are fresh and available locally.

  5. 5 stars
    I made this last night, spur of the moment, after seeing it in your FB feed. I didn’t have any jalapeños, so I substituted a tablespoon of red chili paste. I am Diabetic, and can’t have peaches, so I added broccoli florets and used sugar-free peach jam instead, some grated ginger and five spice. Oh, my word, was it good! This will be my go-to glaze for chicken (and salmon) from now on! That little bit of chili powder on the chicken brings afds so much depth and flavor!

  6. 5 stars
    Peach preserves were not available, pepper jelly was substituted. Used fresh peaches and followed the recipe as written. This was eye-pleasing as well as extremely tasty. Would definitely make again!

  7. 5 stars
    Amazing Recipe!!! We did this meal for meal planning and I could not get enough of it. Usually I get tired of eating the same thing after three days but this was as delicious every day!

  8. 5 stars
    Spectacular dish and leftovers are a bonus! Used bone in thighs with skin, doubled the glaze, marinade and warmed it up the next night as a spinach salad dressing. Wonderful recipe. Thank you.

4.99 from 52 votes (18 ratings without comment)

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