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22Jun, 24
Clean Food Love
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Hot Honey Peach & Jalapeno Chicken

Savor the sweet and spicy flavors of summer with this mouthwatering Hot Honey Peach & Jalapeno Chicken recipe!

Inspired by the ripe juicy peaches and crisp jalapenos of Utah’s farmer’s stands, this dish combines the sweetness of ripe peaches, the heat of jalapenos, and the savory flavor of perfectly seasoned chicken, all tied together with a homemade tangy hot honey sauce.

With its incredible balance of flavors and textures, this recipe is sure to become a staple in your kitchen throughout peach season.

So go ahead, indulge in the sweetness of summer and the spice of life with this unforgettable delight!

🍑If you’ve ever eaten a ripe-juicy peach just picked from the tree, you know they’re a real treat!

We love getting fresh peaches from any of the local farmer’s stands here in Utah throughout the late Summer months.

🔥I LOVE spicy foods so I like to add lots of jalapeños, but you can add less jalapeño to keep things on the mild side.

❓️Did you know that a majority of the heat from peppers is actually found in the seeds? So, if you remove the jalapeño seeds then you’ll tame down the heat a good bit, leaving the flavor.

🍷If you do not have wine on hand, you may substitute wine for vegetable or chicken broth.

The wine adds flavor and is used to deglaze your skillet.

All of the alcohol will cook out of your final meal, so no worries there.

Do not use “cooking wine” as most of those have a flavor much like rubbing alcohol…🫠

For best flavor and results, use a decent to nicer bottle of dry wine that one would actually drink, because this will produce the very best flavor.

🌱Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.

🔥You can make these as spicy or as mild as you like. Depending on the hot sauce you choose to use…add a bit more or less to fit YOUR personal heat preferences.

4 servings


  • 4 boneless, skinless chicken breasts
  • sea salt and ground pepper, to taste
  • 1 tsp garlic powder
  • 2 tsps dried basil
  • 2 Tbsps avocado oil or olive oil, divided
  • 1/2 cup dry white wine, or chicken broth
  • 4 very ripe peaches, pitted, and sliced
  • 2 jalapeno peppers, sliced
  • 2 Tbsps hot sauce
  • 2 Tbsps coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
  • 2 Tbsps raw honey or pure maple syrup
  • handful of freshly chopped parsley or cilantro


Preheat your oven to 375 degrees f. Rub your chicken on all sides, coating well with sea salt, pepper, basil, garlic powder, and 1 Tablespoon of the oil. Set aside.

In a small bowl, whisk together the hot sauce, coconut aminos, and honey. This creates your hot honey sauce. Set aside.

Heat remaining oil in a large oven safe skillet over medium heat.

Cook your chicken for 3-4 minutes per side, until seared and beautifully golden brown.

Add in the wine or broth to deglaze, then drizzle with your hot honey sauce. Move the chicken around and spoon sauce over the chicken.

Add in your ripe peach slices, jalapeno slices, then bake in your preheated oven for 10-12 minutes, or until the chicken is cooked through and reads 165 degrees f in the center using a meat thermometer.

Garnish with parsley or cilantro and enjoy while hot!

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