1-First: mix all the peach glaze ingredients in a medium bowl and set it aside. This includes ½ cup peach preserves, 1 tablespoon extra virgin olive oil, 1 teaspoon soy sauce, 1 teaspoon apple cider vinegar, 1 teaspoon Dijon mustard, ½ teaspoon minced garlic, ½ teaspoon kosher salt, ⅛ teaspoon black pepper, and ⅛ teaspoon red pepper flakes. Next, pat the 2 pounds of boneless, skinless chicken thighs dry and season them with 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon chili powder.

2-Seasoning and Cooking the Chicken: Heat 2 tablespoons extra virgin olive oil in a large nonstick skillet over medium heat. Cook the chicken thighs for 5 minutes on each side, then reduce the heat to medium-low until they reach an internal temperature of 165°F. Once done, remove the chicken and keep it warm by tenting it with foil. For more ideas on quick meals, check out our easy cake recipes that blend sweet flavors similarly.

3-Adding the Vegetables and Glaze: Increase the skillet heat back to medium and add the thinly sliced medium jalapeno pepper, cooking for 3 minutes. Then, add the 2 yellow peaches, pitted and sliced, and cook for another 3 minutes until they soften. Pour the prepared peach glaze into the skillet with the jalapenos and peaches, stirring to coat everything evenly.

4-Finally, return the chicken to the skillet, spoon the glaze over it, and cook for 1-2 minutes to warm through. Serve immediately for the best taste. This dish provides about 412 calories per serving, with 6 servings in total, making it a great option for family meals. Nutritional highlights include vitamins from the peaches and a metabolism boost from the spices.