Spicy Peach Chicken
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Chicken cooked with peach juice and chunks, tossed with roasted red peppers and spiced salsa for a sweet-heat combo. Citrus notes from frozen orange concentrate brighten the thickened sauce. Fresh cilantro adds herbal brightness. Served over rice for soaking every last bit of sauce. Subtle heat from crushed red pepper can be dialed up or skipped. Uses pantry basics plus canned fruit and salsa. Some salt, pepper seasoning on chicken upfront, olive oil for browning. Simple skillet method means fast midweek meal with fruit tang and a little kick. Adapt by swapping peaches for mango or pineapple. Frozen OJ concentrate works in place of fresh juice, no squeeze needed. No bells, no whistles, just savory, subtle sweetness with confident heat.
Prep:
7 min
Cook:
16 min
Total:
23 min
Servings:
4 servings
#Chicken
#Skillet Meals
#Fruit Sauces
#Spicy
#American Cuisine
#Weeknight Dinners
Peach in savory? Yeah, it works way better than you’d expect. The first time I tried mixing peach juice with chicken, it was a eureka moment—those sugary notes offset the heat and salt in a way that just clicks. Balance is everything here. Too sweet kills it, too spicy burns out the peach. Frozen orange concentrate is a trick I picked up to inject bright acid without fresh fruit fuss. And no fresh squeezed orange? No problem. I’ve swapped peaches for pineapple when out of season—surprisingly good. Roasted red peppers add smoky depth which contrasts with the juicy peaches perfectly. The key is in timing—letting the sauce simmer just long enough to thicken, not turn into syrup. Chicken browning is non-negotiable for flavor—skip it and sauce is flat. I toss cilantro in last because herby freshness cuts through the richness like a knife. Best served over rice to soak up every sticky sweet drop. Make it your own—spice it up, swap salsas, or even swap chicken thighs for breasts with confidence.
Ingredients
- 1 15-ounce can peach slices drained, juice reserved
- 4 boneless skinless chicken breasts seasoned with sea salt and black pepper
- 2 tablespoons extra virgin olive oil
- 1 cup roasted red pepper strips
- 1/2 cup salsa (preferably medium or spicy)
- 2 tablespoons frozen orange juice concentrate
- 1/4 teaspoon crushed red pepper flakes optional
- 1/4 cup chopped fresh cilantro
- Cooked white or brown rice for serving
About the ingredients
Starting with canned peaches here because fresh ripeness varies a lot and canned juice gives reliable sweetness and liquid volume. Retain the juice—don’t toss or you lose the main flavor foundation. If cilantro isn’t your thing, try parsley or fresh basil for a different herbal note. Roasted red peppers can be swapped for jarred piquillo or fire-roasted bell peppers—fresh raw tastes bland here. Frozen orange concentrate is a pantry hero—adds citrus zip and mellows acidity unlike fresh juice which can be too bright or too tart depending on fruit quality. Salsa is the wild card; I use a thick chunky salsa for texture and a spicy punch but mild tomato sauce with chile flakes can work. Olive oil is best for its fruitiness and ability to brown chicken without smoking. Season chicken liberally—too little salt and the dish will fall flat. If low sodium, brown chicken first then add a splash of soy or tamari to boost umami without extra salt. Rice is the classic base here but soft mashed potatoes or polenta also absorb sauce like a champ.
Method
- Drain the peaches saving all the liquid for later use. Keep peaches and liquid separate.
- Sprinkle chicken breasts evenly with fine sea salt and cracked black pepper. Let rest 5 minutes to let salt start breaking down proteins for juicier meat.
- Warm olive oil in a heavy skillet over medium heat. Once shimmering but not smoking sink chicken pieces in. You want them sizzling but not burning. Cook undisturbed until a light golden crust forms—roughly 6 to 8 minutes per side, depending on thickness. Flip carefully with tongs, check edges for even browning. Chicken firm to touch but with slight spring signals done through. Remove to paper towel lined plate to drain excess oil.
- Same skillet, toss in red peppers. They release smoky sweetness warmed through in about 2 minutes. Listen for sizzling to soften and smell that roasted aroma filling the pan.
- Add reserved peach juice (not the fruit), salsa, crushed red pepper if using, and frozen orange concentrate in chunks. It’ll fizz and bubble as it melts into sauce. Lower heat just below simmer. Stir gently, scrape brown bits from pan bottom—those bits pack flavor. Let reduce 3 to 4 minutes until sauce thickens slightly and coats back of spoon. Watch for sauce pulling away from sides indicating good texture.
- Fold peaches and cilantro into sauce, stir with care so peaches keep shape and herbs stay bright. Return chicken to skillet, nestle in sauce. Give whole pan a gentle shake or toss with tongs to fully coat pieces. Let everything mingle another 2 minutes. Chicken absorbs some peach-salsa mix while peaches soak heat and soften less.
- Serve over warm fluffy rice so sauce drips over grains. Scooping is half the fun here.
- Optional tweak—swap salsa for chipotle tomato sauce for smoky depth, or swap peaches for pineapple if peach season’s out. Forget OJ concentrate? Squeeze real orange juice but cut slightly with water to mimic intensity.
- If sauce feels thin, add a teaspoon of cornstarch slurry before simmering, but I prefer letting it reduce naturally to keep brightness. Overcooking chicken? Use thinnest parts or butterfly thicker breasts for even cooking. Don't crowd pan or chicken steams, loses crust.
- Ready when sauce smelled sweet with warm spice and chicken is springy-firm but juicy inside. It should slide off the bone easily if using bone-in, though this is boneless.
- Tips: Pat chicken dry before seasoning so it browns better. Use a heavy-bottomed skillet to help reduce sauce. Leftovers reheat well, sauce thickens but fresh cilantro brightens after reheating.
Cooking tips
Peach juice is the magic liquid here—don’t confuse it with peach syrup or heavy canned syrup which will make sauce overly sticky. The key technique: brown chicken well. Dry the meat before seasoning—moisture steams it instead of browning. Medium heat is critical: too high scorches outside, too low turns chicken pale and ends up chewy. Listen for a persistent sizzle but no smoke. When peaches go in, be gentle—overstirring breaks them into mush ruining texture contrast. The sauce simmers until you see edges thicken and color deepen—don’t rush this or it’ll stay watery. If you see sauce boiling rapidly it’s over—bring it down to a low simmer. Adding cilantro last preserves its bright, fresh flavor and prevents wilting and bitterness. Toss chicken carefully so the sauce clings without breaking fruit. If you can spare it, test one piece for doneness before removing from heat; look for juice running clear, firm but bouncy flesh. Skimp on seasoning? Splash a final drizzle of vinegar or lime juice if sauce tastes flat, acid brightens late-stage dishes beautifully. I always serve it kind of rustic, no fuss plating, letting sauce pool generously over rice. Cooking times vary depending on chicken thickness and pan heat—trust the cues not the clock.
Chef's notes
- 💡 Pat chicken dry first. Moisture ruins browning. Season heavily with salt and cracked pepper then rest 5 to 10 minutes. Salt starts breaking proteins, keeps meat juicy. Use medium heat, hear sizzle, no smoke. Flip carefully when crust forms. Chicken springy, firm but not hard means done. Paper towel drain excess oil to avoid greasy finish.
- 💡 Peach juice is different than syrup—don’t confuse or sauce will get gluey. Add juice early with salsa and orange concentrate. Watch for bubbling fizz sound. Melt orange concentrate slowly, lower heat below simmer. Scrape brown bits from pan bottom often, these bits are flavor bombs. Sauce thickens in about 3 to 4 minutes, coats back of spoon, starts pulling away from sides.
- 💡 Use fresh chopped cilantro at end to brighten sauce. Fold in peaches gently so they keep shape, no mush. Return chicken to pan nestling in sauce, shake or toss to coat evenly. Let mingle 2 min more so chicken soaks some sauce but fruit stays intact. Cilantro wilts fast if added too early, loses brightness, turns bitter. Timing matters here.
- 💡 If sauce too thin add cornstarch slurry teaspoon at low simmer step. But better to reduce naturally to preserve fresh acidity. Frozen orange concentrate tricks make citrus bright without fresh juice fuss. If fresh unavailable, squeeze orange mixed with little water to mimic intensity, avoid overpowering acid.
- 💡 Swap roasted red peppers for jarred piquillo or fire-roasted bell peppers. Fresh raw lacks smoky aroma needed here. Salsa can be thick chunky or mild tomato with chile flakes, adjust heat. Peaches swapped for pineapple or mango changes sweetness and acidity—adjust crushed red pepper accordingly. Don’t crowd pan or chicken won’t brown, steams instead leading to dull texture.
Common questions
How do I know chicken is cooked through?
Press with finger, springy firm. Juice runs clear if poked. Cut one piece if unsure. Avoid gray or raw pink color. Thickness varies cooking time. Flip when golden crust forms, no sticking. Paper towel drain helps finish crispiness.
What if I don’t have frozen orange concentrate?
Use fresh orange juice mixed with some water to tone down brightness. Don’t add pure fresh juice, sauce gets too sharp. You can also try lime juice but flavor shifts. Keep citrus subtle to balance sweet and heat better.
Sauce too watery, what now?
Turn heat up slightly to reduce faster but watch carefully—too hot burns. Add small corner teaspoon cornstarch slurry before simmering helps thicken. Stir constantly after adding slurry. If over-thickened, thin with reserved peach juice or water.
Can leftovers be stored?
Refrigerate covered, use within 3 days. Sauce thickens more after chilling. Reheat gently to loosen sauce, add splash fresh water or broth. Fresh cilantro added after reheating brings some brightness back. Freezing not recommended—peach texture worsens after thaw.
