Description
A flavorful and easy-to-make dinner featuring tender boneless skinless chicken thighs cooked in a spicy jalapeño and sweet peach skillet sauce. This dish combines the heat of jalapeños with the natural sweetness of fresh peaches and preserves for a balanced, delicious meal perfect for family dinners.
Ingredients
Peach and Jalapeno Sauce
- 2 large yellow peaches, sliced
- 2 jalapeños, sliced into circles
- ½ cup peach preserves (or apricot preserves)
- 2 tablespoons olive oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 2 teaspoons Dijon mustard
Chicken
- 2 lb boneless, skinless chicken thighs
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Prep the Peaches and Jalapeños: Slice the peaches thinly and cut the jalapeños into circles. In a medium bowl, combine the sliced peaches and jalapeños with peach preserves, olive oil, Worcestershire sauce, apple cider vinegar, and Dijon mustard. Mix well to make the sauce.
- Prepare the Chicken: Pat dry the chicken thighs with paper towels to remove excess moisture. Season evenly with sea salt, black pepper, and garlic powder on both sides.
- Cook the Chicken: Heat a 12-inch skillet over medium-high heat until hot. Add olive oil, then carefully place the seasoned chicken thighs in the skillet. Let them brown on one side for 5 minutes without moving them to get a good sear.
- Flip the Chicken: Turn the chicken thighs over and cook for an additional 4 minutes on the other side.
- Add Peach and Jalapeño Sauce to Skillet: Without removing the chicken, pour the prepared peach and jalapeño sauce into the skillet. Cook together for 3 minutes to meld the flavors, stirring gently to coat the chicken.
- Finish Cooking: Continue to cook and mix the chicken with the sauce for another 2 minutes until heated through and the sauce is well incorporated.
- Serve: Serve the skillet chicken immediately, optionally garnished with chopped fresh parsley for a burst of color and freshness.
Notes
- For less heat, remove seeds from jalapeños before slicing.
- Use apricot preserves as a substitute if peach preserves are unavailable.
- Ensure the skillet is hot before adding chicken to achieve a good sear.
- You can serve this dish over rice, quinoa, or with a side of vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
