Chipotle Peach Chicken

I know it’s getting late in peach season (or perhaps even over for those in the US East coast), but I couldn’t let the Summer officially end without sharing one of my favorite peach recipes: Chipotle Peach Chicken.

True be told, I’m not a big fan of peaches. I can eat them, but you will very rarely see me eating a fresh peach. I know lots of you *LOVE*LOVE* them, but, me? eh…not so much. But when I came across a version of this recipe in a Summer 2009 issue of a Weight Watcher recipe book — and it mentioned combining chipotle peppers with peaches — I was intrigued. I figured I could handle the peaches, so I gave it a try.

So glad I did!

While it is a bit spicy, my entire family loved it, even our youngest. Even me. The chipotle peppers and peaches are combined with other ingredients to make an sauce that is packed full of flavor. While I use this sauce with boneless, skinless chicken breast, you can actually use it on any piece of chicken (change your cooking method as necessary), for brushing on chicken on the grill, or as a dipping sauce for chicken tenders. Believe me, if you want a sauce that is sweet, but spicy, and not lacking in taste, this is it.

Here is the recipe – which I usually double for my family of 5.

Chipotle Peach Chicken
Adapted by from a recipe in Weight Watchers Five Ingredient 15 Minute Recipes Special Magazine (Summer 2009)

1 1/2 pounds of chicken breasts (boneless, skinless – about 4)
1/2 teaspoon salt, divided
1/2 teaspoon black pepper
2 tablespoons olive oil
2 medium peaches
2 tablespoons honey
1 chipotle chile in adobo sauce


1. Peel peaches and remove pits. Slice into quarters. Place peaches, honey, chile, and 1/4 teaspoon salt in food processor. Puree until smooth.

2. Season both sides of chicken breasts with remaining 1/4 teaspoon salt and the pepper. Heat olive oil in a large skillet over medium-high heat and add chicken to the skillet. Cook for about 7 minutes, then turn and cook the other side for about 7 minutes. (see note below)

3. Reduce skillet heat to low-medium. Pour sauce over the chicken in the skillet. Turn chicken breasts over again so that both sides have been coated in sauce. Continue to simmer another 3-5 minutes in sauce, spooning sauce over chicken occasionally. Serve, spooning some extra sauce from skillet over chicken when it is plated. (I kinda went overboard in my addition of sauce in the photo above…lol)

NOTE: Since chicken breast size can vary greatly, be sure to use an instant-read thermometer to determine doneness of your chicken. It should be approximately 165 degrees F when ready.


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