Dry the chicken with paper towels. Sprinkle the garlic powder, black pepper, and salt on both sides.

Cut up peaches into thin pieces and slice the jalapeños into circles. Toss them together in a medium-sized bowl.

To the bowl with peaches and jalapeños, toss in the preserves, mustard, olive oil, apple cider vinegar, and Worcestershire. Give everything a good stir so it’s all combined.

Warm up a big skillet on medium-high. Pour in some olive oil, then lay down the chicken and let it get a nice brown color on the first side for five minutes—don’t move it yet.

Turn the chicken over and keep cooking for another four minutes until the other side gets golden too.

With the chicken still in the pan, pour your sweet and spicy mixture over everything. Let it hang out and bubble for three minutes so the flavors come together.

Gently stir chicken and sauce for a couple more minutes until every piece is covered and warmed through. Throw on some parsley if you’re feeling fancy, then eat while it’s hot.