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Sweet ‘n’ Spicy Chicken

My husband and three children love this tender, sweet and spicy chicken. Peach preserves add just a touch of sweetness, while taco seasoning and salsa give this dish some kick. This entree can be made even zippier yet by adding more taco seasoning and using spicier salsa. —Sheri White, Higley, Arizona
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 3 tablespoons taco seasoning
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 to 2 tablespoons canola oil
  • 1-2/3 cups chunky salsa
  • 1/2 cup peach preserves
  • Hot cooked rice


  • Place taco seasoning in a large shallow dish; add chicken and turn to coat.
  • In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice.
Nutrition Facts
1 cup: 301 calories, 6g fat (1g saturated fat), 63mg cholesterol, 985mg sodium, 37g carbohydrate (27g sugars, 0 fiber), 23g protein.

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Average Rating:
  • coni795
    Sep 20, 2020

    We used pineapple salsa instead or regular and peach preserves. We both like it. It's similar to a pork recipe I have.

  • JLinnGS
    Dec 30, 2019

    It was just ok. It wouldn’t be one to make frequently.

  • pattycakepattycake
    Nov 26, 2019

    No comment left

  • patcallis
    Nov 26, 2019

    Did not like the taste at all.

  • ellimaye1
    Jul 29, 2019

    So fast and easy to throw together! I didn't have peach so I used apricot preserves instead. It was devoured by all.

  • JGa2595176
    Mar 19, 2019

    Surprisingly, a great dish! I was skeptical of the ingredient list, but it really evens out. The sweet preserves with the tangy seasonings and spicy salsa (we used medium), was a flavorful twist. Next time I'll ad some onions, peppers and some pineapple chunks. Solid recipe.

  • squeakymouse
    Mar 17, 2019

    This was amazing! I took the advise of previous reviews...tripled the recipe. I sauteed the chicken first (loved the way they browned) and removed them. I think sauteed coarsely cut onions (about the same volume, not weight, as the chicken)...and then assorted peppers (again, about the same volume). I returned the chicken to the pot (Ninja 3-in-1, stove top setting) and added the sauce. The chicken was wonderfully tender and not dry at all. Lots of sauce to serve over rice, topped with cheddar cheese, black olives and sour cream. I wish I had cilantro but did not.

  • Dellast
    Apr 17, 2018

    This recipe surprised me, sounds kind of weird but it’s really good and a fast weekday meal. I will make this often. May want to double it as hubby and I had no problem eating almost all of it.

  • sue
    Apr 14, 2018

    This recipe is very good. I made it for the 2nd time adding sliced onions while browning the chicken and reduced the taco seasoning just a little. Next time I might also add sliced green pepper when browning the chicken. Reheats well.

  • Ladycooktoo
    Aug 22, 2017

    (5 stars wouldn't come up) This is sooooo easy and quick! Fantastic!!!!