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Jalapeno Peach Skillet Chicken Thighs
Seared chicken thighs finished in a sticky peach jalapeño glaze built on real fond, not cornstarch. I use fresh peaches, Worcestershire, and Dijon so the sauce stays savory instead of dessert-sweet — all in one skillet, about 40 minutes.
Servings: 4 people
people
Equipment
- 1 Skillet
- 1 knife
- 1 spatula
- 1 medium bowl
Ingredients
Peach and Jalapeno Sauce
- 2 yellow peaches, large, sliced
- 2 Jalapeños, sliced
- ½ cup peach preserves, or apricot preserves
- 2 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 2 teaspoon Dijon mustard
- 1 teaspoon Paprika
Chicken
- 2 lb boneless skinless chicken thighs
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Instructions
Peaches and Jalapeños Prep
- Cut up peaches into thin slices.Cut up jalapeños into circles. Add both to a medium size bowl and mix together with the peach sauce ingredients.
Chicken Prep
- Remove chicken from packaging and make sure they are dry. I used paper towels.
- Season chicken with salt, pepper, paprika and garlic powder.
- Heat up the large skillet (12 inches in diameter) on medium high. Once hot, add olive oil and seasoned chicken.
- Brown chicken on one side for 5 minutes without disturbing. Next, flip and cook for 4 more minutes on the other side (set a timer for that).
- Now it's time to add peach and jalapeño sauce to the skillet and mix it into the chicken for 2 minutes until thoroughly heated
- Serve with chopped parsley right away.
Nutrition Facts
Jalapeno Peach Skillet Chicken Thighs
Amount per Serving
Calories
490
% Daily Value*
Fat
17
g
26
%
Saturated Fat
3
g
19
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
215
mg
72
%
Sodium
980
mg
43
%
Potassium
727
mg
21
%
Carbohydrates
39
g
13
%
Fiber
2
g
8
%
Sugar
27
g
30
%
Protein
45
g
90
%
Vitamin A
432
IU
9
%
Vitamin C
8
mg
10
%
Calcium
40
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
-
Chicken thighs vs breasts
I use boneless skinless chicken thighs because they stay juicy while the glaze cooks down. Breasts will work, but slice them smaller and add a splash more oil so they don’t dry out. -
Fresh, frozen, or canned peaches
Fresh peaches give the best texture and flavor in summer. Out of season, frozen peaches (thawed and patted dry) beat sad, mealy “fresh” every time. Canned peaches in juice are fine for a pantry version; just reduce the peach preserves slightly so the glaze doesn’t turn overly sweet. -
Heat level
Most of the jalapeño heat lives in the seeds and pale membrane. For a gentle heat, remove them before slicing. For a proper kick, leave them in and add a pinch of red pepper flakes straight into the glaze. -
Why Worcestershire and Dijon matter
The peach preserves alone taste like dessert on chicken. Worcestershire and Dijon pull everything back into savory: they bring umami, acid, and a bit of bite so the sauce tastes like a pan sauce, not dessert topping. -
Glaze thickness
The glaze thickens as it simmers and even more once it cools. If it looks too loose, give it another minute or two on the stove. If it tightens too much while reheating, a splash of water or chicken broth brings it right back. -
Serving ideas
Great over rice, mashed potatoes, or crusty bread to catch the sauce. Add something crisp on the side — green beans, a simple salad, or roasted broccoli — to balance the sweet-heat glaze.
