Jalapeño Popper Stuffed Chicken
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Experience a flavor explosion with our Jalapeño Popper Stuffed Chicken. Tender chicken breast is generously filled with a mouthwatering blend of creamy, tangy cream cheese, sharp cheddar cheese, crispy bacon, and fiery jalapeños. This dish takes the classic jalapeño popper to the next level, leaving your taste buds wanting more.
Try our Bacon Wrapped Jalapeño Poppers next!
Jalapeño Stuffed Chicken
It’s safe to say that jalapeño peppers are my new favorite vegetable. No, I don’t eat them plain, but I DO put them in everything! From Jalapeño Cheddar Biscuits to Jalapeño Cheddar Sourdough Bread to Jalapeño Ranch Dressing to Jalapeño Popper Cheese Ball, we’ve got it all and then some.
You’re welcome! Stay tuned for many more spicy recipes coming soon! LOL
Why This Recipe Works:
- SIMPLE – I’ve updated this recipe to make it easier and guess what? It’s not only simpler to make, it’s even more delicious.
- TENDER – The key to this recipe is to use a digital thermometer and avoid overcooking it. We want tender, juicy chicken that is made even more delicious with the cheesy filling.
- LOW CARB – This spicy chicken is an easy low-carb meal.
- FULL OF FLAVOR – The spicy kick from the jalapeños adds excitement to this dish, while the cheese balances the heat and provides a rich and indulgent flavor. And can we ever do wrong by adding bacon bits to stuffed chicken breasts? NOPE.
Try our Parma Ham Wrapped Chicken or Stuffed Buffalo Chicken Breasts next!
What You’ll Need:
- Boneless Skinless Chicken Breasts – You’ll need four large chicken breasts.
- Seasonings – A combo of ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper.
- Cream Cheese – Use full-fat or light cream cheese.
- Cheddar Cheese – I recommend using a block of cheese and freshly grate it.
- Bacon – Bake several slices of bacon and then crumble them for this easy chicken recipe.
- Jalapeño – You’ll need a couple of jalapeño peppers and dice them up.
- Extra-Virgin Olive Oil
How to make Jalapeño Popper Stuffed Chicken:
Step 1
Prep. Preheat oven to 375 degrees. Spray a casserole dish with cooking spray.
Step 2
Combine filling ingredients. In a mixing bowl, combine the ingredients for the stuffed chicken – cream cheese, shredded cheddar cheese, crumbled bacon, and chopped jalapeños. Use a hand mixer to mix well.
Step 3
Prep chicken. Dry off the outside of the chicken breasts. Use a sharp knife to slice the chicken – forming a pocket for the cream cheese filling.
Step 4
Stuff chicken. Divide the cream cheese filling into four equal amounts. Stuff the filling into the chicken breasts so that it fills the cavity.
Step 5
Secure the stuffing. Use toothpicks to secure the side of the breast by “sewing” them in to keep the filling inside the breasts.
NOTE: Some of the filling may seep out of the chicken and that’s ok. Just scoop it up with the chicken and enjoy every little bit!
Step 6
Sear the chicken. Add the seasonings to sides of each chicken breast. I usually use extra salt but use as much as you like. Heat a cast iron skillet over medium-high heat and add olive oil to coat the pan.
Add two chicken breasts to the skillet and sear for a few minutes, or until golden brown. Then flip and sear on the other side until browned. You may also need to use tongs to tip the breasts on the sides.
Remove the breasts to the prepared shallow dish and repeat with the remaining two breasts.
Step 7
Bake. Drizzle a little more olive oil over the breasts and around them. Bake in the preheated oven until done, approximately 20-25 minutes.
GRILL. You can definitely cook this chicken on an outdoor grill instead of in the oven. Simply use a disposable tin pan and proceed as the recipe states. We like to use our Big Green Egg and add some smoky chips to the charcoal.
NOTE: Chicken is considered done when the internal temperature registers 165 degrees F on a digital thermometer. I normally remove the chicken when it reads 160 degrees F and allow for carry-over cooking.
Step 8
Rest. Let the chicken rest for 10-15 minutes before serving.
What to serve with Jalapeño Popper Stuffed Chicken:
Here are some delicious recipes to serve with jalapeño popper chicken. So many great flavors!
Recipe Variations:
- Instead of cream cheese, use goat cheese.
- Don’t like jalapeños? Use red bell peppers instead.
- LOVE spicy? Use more jalapeño and more seeds.
- Use any other shredded cheese (like pepper jack or havarti) instead of cheddar.
- Add green onions or any other veggie you like.
Kitchen Tools Used: (affiliate links)
- Global 7-inch Knife – My fav kitchen knife.
- Cast Iron Skillet – This is a great skillet to sear the chicken.
xoxo ~Sue
Jalapeno Popper Stuffed Chicken
Ingredients
- 8 oz. light cream cheese
- 1/3 cup bacon pieces – can use pre-cooked
- 1/3 cup shredded cheddar cheese
- 2 large jalapenos – use as many seeds as you like
- 2 Tablespoon olive oil
- 2 ½ pounds boneless chicken breasts (or four large breasts)
- salt and pepper – to taste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
Instructions
- Prep. Preheat oven to 375 degrees. Spray a casserole dish with cooking spray.
- Combine stuffing. In a mixing bowl, combine the ingredients for the stuffed chicken – cream cheese, shredded cheddar cheese, crumbled bacon, and chopped jalapenos. Use a hand mixer to combine well.
- Prep chicken. Dry off the outside of the chicken breasts. Use a sharp knife to slice the chicken – forming a pocket for the cream cheese filling.
- Stuff chicken. Divide the cream cheese filling into four equal amounts. Stuff the filling into the chicken breasts so that it fills the cavity.
- Secure the stuffing. Use toothpicks to secure the edges of the chicken – attempting to keep the filling inside.
- Sear the chicken. Add the seasonings to the chicken breasts. I usually use extra salt but use as much as you like. Heat a cast iron skillet over medium-high heat and add olive oil to coat the pan.Add two chicken breasts to the skillet and sear for a few minutes. Then flip and sear on the other side until browned. You may need to tip the breasts on the sides as well.Remove the breasts to the prepared dish and repeat with the remaining two breasts.
- Bake. Drizzle a little more olive oil over the breasts and around them. Bake in the preheated oven until done, approximately 20-25 minutes.
- Rest. Let the chicken rest for 10-15 minutes before serving. ** Remember to remove toothpicks before serving/eating!!
Another delicious recipe, Sue!
Thanks Danalea! I’m glad you enjoyed it! 🙂
This is an amazing recipe that tastes good every time! So delicious and filling!