Jalapeño Popper Stuffed Chicken

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!

Side view of a halved stuffed chicken breast.

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.

Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

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
The labeled ingredients for the stuffed chicken.

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.

A bowl of the stuffing ingredients.

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!

Side view of stuffed breasts, secured with toothpicks.

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.

A casserole with four seared stuffed chicken breasts.

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.
A serving plate with a halved jalapeno popper chicken breast.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Closeup on the inside of a stuffed chicken breast.

Jalapeno Popper Stuffed Chicken

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.
5 from 4 votes
Print Pin Rate
Course: Main Dish
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 589kcal
Author: Sue Ringsdorf

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!!

Notes

TRY IT ON THE 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.

Nutrition

Calories: 589kcal | Carbohydrates: 6g | Protein: 70g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 231mg | Sodium: 754mg | Potassium: 1290mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 824IU | Vitamin C: 12mg | Calcium: 173mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

6 Comments

  1. Elwood Williams says:

    Since it’s only the two of us we made the decision to cut the recipe in half. All I can say is this recipe is a grand slam. For our side I chose Black Beans and added minced onions, minced jalapenos and a sprinkle of cumin.

    1. Suebee Homemaker says:

      I really love hearing this, Elwood! Thanks for your feedback!

  2. This is the best dish! It’s so good rich and full of so many flavors! My step dad loved it and is his new favorite. Thank you for the recipe.

  3. Danalea Warrick says:

    Another delicious recipe, Sue!

    1. Suebee Homemaker says:

      Thanks Danalea! I’m glad you enjoyed it! 🙂

  4. This is an amazing recipe that tastes good every time! So delicious and filling!

5 from 4 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating