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Peach Chipotle Salsa Chicken

Peach chipotle salsa chicken is a Tex-Mex sheet pan style dinner with juicy baked chicken breasts smothered in a chunky peach–chipotle salsa. The salsa caramelizes in the oven into a sticky, smoky-sweet finish with every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts and seasoning
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt and pepper to taste
Peach chipotle salsa
  • 3 ripe peaches, peeled and diced
  • 2 chipotle peppers in adobo, minced
  • 1 tbsp adobo sauce
  • 0.25 cup red onion, finely diced
  • 2 tbsp lime juice
  • 2 tbsp honey
  • 0.25 cup fresh cilantro, chopped
  • 0.5 tsp cumin
  • 0.25 tsp salt to taste

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400F and grease a baking dish so the chicken won’t stick.
  2. Season the chicken breasts with salt and pepper, then place them in the baking dish in a single layer.
  3. Combine peaches, chipotle peppers, adobo sauce, red onion, lime juice, honey, cilantro, cumin, and salt to make a chunky peach chipotle salsa.
  4. Spoon the peach chipotle salsa generously over each chicken breast so the top is well covered.
Bake and serve
  1. Bake at 400F for 25-30 minutes until the chicken is cooked through (165F internal temperature) and the salsa is caramelized on top with a glossy, sticky look.
  2. Serve over rice with extra fresh cilantro and lime wedges.

Notes

Pro tip: use very ripe peaches so they break down slightly during baking and thicken the salsa as it caramelizes. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken (with salsa) up to 2 months for best texture. For a lower-sugar option, replace honey 1:1 with a sugar-free honey-style syrup and taste for balance.