Description
This Jalapeno Peach Chicken Recipe offers a delightful contrast of flavors, where the sweetness of ripe peaches melds beautifully with the spicy kick of jalapenos. The chicken is tender and juicy, enveloped in a creamy sauce that tantalizes the taste buds with every bite.
Ingredients
- Chicken: 4 boneless, skinless chicken breasts
- Peaches: 2 ripe peaches, diced
- Jalapenos: 2 medium jalapenos, finely chopped (seeds removed for less heat)
- Onion: 1 medium onion, diced
- Garlic: 3 cloves, minced
- Heavy Cream: 1 cup
- Chicken Broth: 1/2 cup
- Olive Oil: 2 tablespoons
- Salt: 1 teaspoon
- Pepper: 1/2 teaspoon
- Fresh Cilantro: for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
- Remove the chicken from the skillet and set aside.
- In the same skillet, add diced onion and jalapenos. Sauté for 3-4 minutes until softened.
- Add minced garlic and diced peaches, cooking for an additional 2 minutes.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and return the chicken to the skillet. Simmer for 5 minutes until the sauce thickens slightly.
- Garnish with fresh cilantro before serving.
Notes
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- To freeze, store in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
- For a lighter version, substitute heavy cream with coconut milk or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 8 grams
- Sodium: 600 milligrams
- Fat: 25 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 2 grams
- Protein: 35 grams
- Cholesterol: 120 milligrams
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