Ingredients
Gathering the ingredients for this dish will be a breeze. Here’s what you’ll need:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 large peach, diced (or 1 cup canned peaches, drained)
- 2 jalapeños, seeded and finely chopped
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
Feel free to substitute the fresh peaches with canned ones if they’re out of season. The jalapeños bring a mild heat, but if you want a milder version, you can reduce the amount or remove them entirely. The beauty of this dish is its flexibility to suit your palate.
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for about 3-4 minutes on each side, until golden brown. My grandmother always said, “A good sear locks in the flavor,” and she was right.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced peaches and chopped jalapeños. Sauté for about 2 minutes until the peaches start to soften.
- Stir in the honey and apple cider vinegar, allowing the mixture to simmer for another 2 minutes until it thickens slightly.
- Return the chicken to the skillet, spooning the peach and jalapeño mixture over the top.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Once done, let it rest for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International