Jalapeño Peach Glazed Chicken

Why You’ll Love This Recipe

I love this recipe because it’s bursting with bold flavors yet incredibly simple to make. The glaze is the star—sweet, spicy, and tangy—all wrapped around tender, juicy chicken. It’s oven-baked for minimal mess, and I can have everything prepped and ready in about 30 minutes. The fresh peach and jalapeño combo makes it perfect for summer or anytime I want something with a little kick.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts

• Salt and black pepper, to taste

• 1 tablespoon olive oil

• 1 cup peach preserves or jam

• 1–2 jalapeños, finely chopped (seeds removed for less heat)

• 1 tablespoon apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 teaspoon garlic powder

• 1 tablespoon soy sauce

• Fresh thyme or parsley, for garnish

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish or line it with parchment paper.

2. I season the chicken breasts on both sides with salt and pepper.

3. In a small saucepan over medium heat, I whisk together peach preserves, jalapeños, apple cider vinegar, Dijon mustard, garlic powder, and soy sauce. I simmer this mixture for about 4–5 minutes until slightly thickened.

4. I heat olive oil in a skillet over medium-high heat and sear the chicken for 2–3 minutes per side until golden brown.

5. I transfer the seared chicken to the prepared baking dish and pour the glaze evenly over the top.

6. I bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

7. I spoon some of the extra glaze from the pan over the chicken before serving and garnish with fresh thyme or parsley.

Servings and timing

This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I use chicken thighs instead of breasts for extra juiciness. For a smokier version, I grill the chicken instead of baking it and brush the glaze on during the final minutes. If I want to cut the sweetness, I mix in a splash of lemon juice. I’ve also tried it with apricot preserves or mango chutney when peaches aren’t in season.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken in a baking dish, cover it with foil, and warm it in the oven at 325°F until heated through. The glaze can be reheated on the stove with a splash of water if it thickens too much.

FAQs

Can I use fresh peaches instead of preserves?

Yes, I cook down chopped fresh peaches with a bit of sugar until soft, then blend or mash before adding to the glaze.

How spicy is this dish?

It’s moderately spicy. I adjust the heat by using one or two jalapeños and removing the seeds for less spice.

Can I make the glaze ahead of time?

Yes, I often prep the glaze a day in advance and store it in the fridge. I reheat it gently before using.

What’s the best way to serve this chicken?

I love serving it with rice, couscous, or roasted vegetables to soak up the extra glaze. A side salad works well too.

Is this dish gluten-free?

Yes, if I use a gluten-free soy sauce or tamari, the entire recipe is naturally gluten-free.

Conclusion

Jalapeño Peach Glazed Chicken is one of those dishes I make when I want a sweet and spicy meal that feels a little special but takes hardly any effort. The glaze adds incredible flavor to simple chicken breasts, and the whole meal comes together in under 40 minutes. Whether it’s summer grilling season or a cozy weeknight at home, this recipe is always a winner.