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Peach Chipotle Salsa Chicken

Peach chipotle salsa chicken with juicy baked chicken breasts smothered in chunky peach-chipotle salsa. The oven caramelizes the salsa into a sticky, smoky-sweet finish over every piece.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Peach chipotle salsa chicken
  • 4 boneless skinless chicken breasts Trim if very thick; keep even thickness for consistent doneness.
  • 0.5 tsp salt Use for seasoning chicken and in the salsa.
  • 0.25 tsp black pepper Season chicken to taste.
  • 3 peaches Ripe peaches, peeled and diced.
  • 2 chipotle peppers in adobo Minced; include some adobo for heat and smoky flavor.
  • 1 tbsp adobo sauce From the chipotle peppers can.
  • 0.25 cup red onion Finely diced.
  • 2 tbsp lime juice Fresh preferred.
  • 2 tbsp honey For sweet balance and caramelization.
  • 0.25 cup fresh cilantro Chopped; save a bit for serving.
  • 0.5 tsp cumin Ground cumin.

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 the diced peaches, minced chipotle peppers, adobo sauce, red onion, lime juice, honey, cilantro, cumin, and salt to make a chunky salsa.
  4. Spoon the peach chipotle salsa generously over each chicken breast, making sure the top is well covered.
Bake and serve
  1. Bake at 400F for 25-30 minutes, until the chicken reaches 165F internal temperature and the salsa caramelizes on top with glossy, browned edges.
  2. Serve hot over rice with extra fresh cilantro and lime wedges for brightness.

Notes

Pro tip: Use ripe peaches (slightly soft) so the salsa thickens and caramelizes in the oven instead of staying watery. Store leftovers in the refrigerator up to 3 days in a covered container; reheat gently in the microwave or oven until hot. This recipe freezes well (up to 2 months) before serving, but salsa texture may soften after thawing. Dietary swap: For less heat, use 1 chipotle pepper in adobo (or remove seeds) while keeping the same adobo sauce and honey.