Preheat your oven to 375°F (190°C) and season the chicken breasts with salt and black pepper on both sides.

Heat an oven-safe skillet over medium-high heat with olive oil and sear the chicken breasts for about 3-4 minutes on each side until golden-brown.

In the same skillet, add diced jalapenos and peaches, cooking for 2-3 minutes until jalapenos soften.

Whisk together honey, apple cider vinegar, water, and cornstarch in a bowl, then pour over the sautéed jalapenos and peaches.

Let the glaze simmer over low heat for 2-3 minutes until it thickens slightly.

Return the seared chicken to the skillet, spooning some sauce over it, and bake in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Once baked, allow the dish to rest for a few minutes before serving hot with extra sauce spooned over the top.