Pan-Seared Chicken with Texan Peach and Jalapeño Salsa

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-seared chicken breasts topped with a sweet and spicy Texan-inspired peach and jalapeño salsa that brightens every bite. This American-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, ripe peaches, jalapeño pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
2 medium, diced ripe peaches
1 small, seeded and finely chopped jalapeño pepper
1/4 cup, finely chopped red onion
2 tbsp, chopped fresh cilantro
2 tbsp fresh lime juice
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a medium bowl, combine 2 diced ripe peaches, 1 small seeded and finely chopped jalapeño, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp fresh lime juice. Stir gently and set aside to let flavors meld.
Step 2: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
Step 4: Remove chicken from skillet and let rest for 5 minutes.
Step 5: Drizzle the remaining 1 tbsp olive oil over the chicken and top each breast with a generous scoop of the peach and jalapeño salsa before serving.