Jalapeño Peach Chicken

Season & sear chicken
- Pat chicken dry and season with salt, pepper, and smoked paprika.
- Heat olive oil in a skillet, sear chicken 4–5 minutes per side until golden (not fully cooked). Remove and set aside.
Make the sauce
- In the same skillet, melt butter, then sauté garlic and jalapeños until fragrant.
- Add peach slices, chicken broth, peach preserves, soy sauce, and vinegar.
- Simmer 5 minutes, stirring, until sauce thickens slightly.
Finish cooking chicken
- Return chicken to skillet, spoon sauce over, and simmer on low for 10–12 minutes until chicken is cooked through and glazed.
Serve
- Garnish with fresh cilantro or parsley.
- Serve with rice, roasted potatoes, or a crisp green salad.

For extra smoky flavor, grill the chicken first before finishing it in the peach-jalapeño sauce.
If you like it creamier, stir in 2 tbsp of cream or coconut milk at the end.
Works great with pork chops or salmon, too!

Would you like me to also give you a sheet-pan baked version of this recipe for an easier weeknight meal?