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Pan Grilled Chicken with Peach Salsa
Isabella

Pan Grilled Chicken with Peach Salsa

Pan Grilled Chicken with Peach Salsa is a quick, healthy, and flavorful dish where smoky chicken meets sweet peaches. Fresh herbs, zesty lime, and a hint of spice bring summer to your plate in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Peach Salsa
  • 3 ripe yellow peaches, diced firm, not mushy
  • 0.5 red onion, finely chopped
  • 1 jalapeño, finely chopped seeds removed for less heat
  • 0.25 cup fresh cilantro, roughly chopped
  • 1 lime, juiced
For the Chicken
  • 4 boneless, skinless chicken breasts or thighs if preferred
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tbsp oil for brushing grill pan

Method
 

  1. Dice the peaches into small cubes and place in a bowl. Add chopped red onion, jalapeño, and cilantro. Squeeze lime juice over the mixture and gently stir. Set aside to let flavors blend.
  2. Gently pound chicken breasts to even thickness. Pat dry and season both sides with salt, smoked paprika, cumin, chili powder, and optional garlic powder or chipotle powder.
  3. Heat a cast-iron grill pan over medium-high for 5 minutes. Lightly brush with oil to prevent sticking.
  4. Place chicken in the pan and cook 4–6 minutes per side. Avoid moving in the first few minutes to create grill marks. Use a thermometer to ensure internal temperature reaches 165°F (74°C).
  5. Transfer cooked chicken to a plate and let rest 5–10 minutes. Slice and serve topped generously with peach salsa.

Notes

For extra flavor, try chipotle powder in the rub or add avocado to the salsa. Store chicken and salsa separately to preserve texture. Chicken freezes well; salsa does not.