Peach & Jalapeño Glazed Chicken

Recipe By: @cybelewells

🍑 Fun Fact: Peaches bring more than sweetness here. Their acidity and juices help build the skillet sauce as they soften.

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For the chicken and glaze
2 large boneless, skinless chicken breasts, sliced lengthwise into 4 thin cutlets
Kosher salt, to taste
Freshly ground black pepper, to taste
Olive oil, for the skillet
2 ripe peaches, sliced
1–2 jalapeños, sliced
3 garlic cloves, minced
2 tbsp honey
2 tbsp soy sauce, plus more to taste
1 heaping tbsp Dijon mustard
1/2 cup chicken broth
2 tbsp water
1 heaping tsp cornstarch

For serving
Cooked rice
Fresh cilantro
Lime wedges

1️⃣ **Season the chicken.**
Pat the chicken cutlets dry, then season both sides with salt and black pepper.

2️⃣ **Build the golden crust.**
Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 3 minutes per side, until golden. Transfer it to a plate.

3️⃣ **Soften the peaches.**
Add the sliced peaches, jalapeños, and garlic to the same skillet. Cook for 3–5 minutes, stirring occasionally, until the peaches begin to soften.

4️⃣ **Start the glaze.**
Stir in the honey, soy sauce, Dijon mustard, and chicken broth. Bring the mixture to a gentle simmer.

5️⃣ **Thicken the sauce.**
Whisk the water and cornstarch together in a small bowl until smooth. Pour the slurry into the skillet and stir until the sauce becomes glossy and lightly thickened. Taste and add more soy sauce as needed.

6️⃣ **Finish the chicken.**
Return the chicken and any accumulated juices to the skillet. Spoon the peach-jalapeño glaze over the cutlets and simmer for another 2–3 minutes, or until the chicken reaches 165°F in the center.

7️⃣ **Plate and finish.**
Serve the chicken and sauce over cooked rice. Finish with fresh cilantro and lime wedges.

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