Preheat your oven to 375°F (190°C).
Season chicken breasts generously with salt and black pepper on both sides.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Add chicken breasts to the hot skillet and sear for 3-4 minutes per side until golden brown. Remove chicken and set aside on a plate.
In the same skillet, add diced jalapeños and peaches. Cook for 2-3 minutes, stirring occasionally, until peaches begin to soften.
In a small bowl, whisk together honey, apple cider vinegar, water, and cornstarch until smooth with no lumps.
Pour the honey mixture over the jalapeños and peaches in the skillet. Stir well and bring to a gentle simmer until the sauce thickens slightly.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon some glaze over the tops of each piece.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken reaches an internal temperature of 165°F.
Remove from oven and let rest for 3-5 minutes before serving. Spoon extra sauce over the chicken and enjoy hot.
