1. Preheat your oven to 375°F (190°C). While it heats, season the chicken breasts with salt and black pepper on both sides.
2. In a large ovenproof skillet, heat the olive oil over medium heat. Add the chicken breasts and sear them for about 4-5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Stir in the honey, apple cider vinegar, and thyme, letting the mixture simmer for another minute.
4. Add the sliced peaches and jalapeños to the skillet, tossing them gently to coat in the sauce. Nestle the chicken breasts back into the skillet, spooning some of the peach mixture over the top.
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and juicy. You’ll know it’s ready when the internal temperature reaches 165°F (75°C).

One of my favorite kitchen tips—if you’re ever unsure about doneness, a meat thermometer is your best friend. It saves you from the dreaded dry chicken or undercooked surprises.