Description
Juicy chicken meets summer’s perfect pair! This sweet-spicy combo will make your taste buds dance while your family begs for seconds.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 3 ripe peaches, diced (about 2 cups)
- 2–3 jalapeños, seeded and minced
- 3 tablespoons olive oil, divided
- 1 medium red onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 3 tablespoons honey or maple syrup
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Pat chicken breasts dry with paper towels and season with salt and pepper. Allow to rest at room temperature for 15 minutes.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken breasts for 5-6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
- In the same skillet, add remaining tablespoon of olive oil. Sauté onion for 3-4 minutes until translucent, then add jalapeños and garlic, cooking for another 1-2 minutes until fragrant.
- Add diced peaches and cook for 2-3 minutes until they begin to soften. Pour in apple cider vinegar, scraping up browned bits from pan.
- Stir in honey, lime juice, cumin, and smoked paprika. Reduce heat to medium-low and simmer for 5-7 minutes until sauce thickens slightly.
- Return chicken to skillet, nestling pieces into the sauce. Spoon sauce over chicken and simmer gently for 2-3 minutes to rewarm and allow flavors to meld.
- Taste sauce and adjust seasoning if needed. Serve chicken topped with generous spoonful of sauce, garnished with cilantro and lime wedges on the side.