Peach Salsa Chicken
Peach Salsa Chicken is a Mexican, American recipe categorized as dinner, main course, with 15 min of prep, 25 min of cooking, and 40 min total. It yields 4 servings.
Peach Salsa Chicken combines boneless skinless chicken breast cutlets, ripe but firm peaches, ground cumin, and garlic powder using oven roasting.
Mealtime: Dinner, Main Course
Cuisine: Mexican, American
Dietary Preferences: Gluten-Free, High-Protein
Cooking Time: Under 30 Minutes
Difficulty Level: Intermediate
Seasonal Preference: Summer BBQ, Game Day
Nutritional Information (per serving)
320
40g
10g
2g
500mg
Ingredients
- 4 boneless skinless chicken breast cutlets, about 6 oz each (680g total)
- 1 tablespoon olive oil (15mL)
- 1 teaspoon kosher salt, divided (5g)
- 1/2 teaspoon black pepper (1g)
- 1 teaspoon ground cumin (2g)
- 1/2 teaspoon garlic powder (1.5g)
- 1/2 teaspoon onion powder (1.5g)
- 1/4 teaspoon cayenne pepper (0.5g)
- 1 cup ripe but firm peaches, diced (150g)
- 1/2 cup red onion, finely diced (75g)
- 1 jalapeño, seeded and finely diced (15g)
- 1/4 cup fresh cilantro, chopped (15g)
- 1 tablespoon fresh lime juice (15mL)
Utensils
- Large bowl
- Baking dish
- Mixing spoon
- Measuring spoons
- Knife
- Cutting board
- Rubber spatula
- Meat thermometer
- Oven mitts
Step by Step Instructions
- Heat the oven to 425°F (220°C) and line a rimmed sheet pan with parchment paper.
- Rub the chicken cutlets with the olive oil, 3/4 teaspoon kosher salt, black pepper, cumin, garlic powder, onion powder, and cayenne pepper.
- Arrange the chicken in one layer and roast for 18 to 22 minutes, until the thickest cutlet reaches 165°F (74°C).
- While the chicken roasts, combine the peaches, red onion, jalapeño, cilantro, lime juice, and remaining 1/4 teaspoon kosher salt in a clean bowl.
- Rest the cooked chicken for 5 minutes so its juices settle.
- Spoon the fresh peach salsa over the Peach Salsa Chicken immediately before serving.
Variations & Serving Suggestions
- Replace fresh peaches with equal-volume thawed and drained frozen peaches.
- Replace chicken cutlets with equal-weight boneless chicken thighs and cook to 165°F (74°C).
- Replace half the jalapeño with serrano pepper for more heat.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Peach Salsa Chicken into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Peach Salsa Chicken gently in a covered skillet over low to medium-low heat with a small splash of broth or water to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
parchment paper, rimmed sheet pan, chef's knife, cutting board, mixing bowl, measuring tools, instant-read thermometer.
Bake for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Recipe FAQs & Expert Tips
Can I use frozen peaches?
Replace the fresh peaches with 1 cup thawed and well-drained frozen peaches. Dice and add them just before serving so the salsa does not become watery.
How can I make the salsa hotter?
Leave some jalapeño seeds in the salsa or replace half the jalapeño with finely chopped serrano pepper. Keep the cayenne amount unchanged on the first attempt.
Can I prepare the salsa ahead?
Dice the peaches, onion, and jalapeño up to 2 hours ahead and refrigerate them. Add the cilantro, lime juice, and final salt shortly before serving.
Can I use chicken thighs?
Replace the cutlets with about 1 1/2 pounds boneless skinless chicken thighs and roast until every piece reaches at least 165°F (74°C).