Jalapeno Popper Stuffed Chicken

Closeup on the inside of a stuffed chicken breast.

5 from 4 votes

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.

Course Main Dish

Cuisine Mexican

Keyword jalapeno popper stuffed chicken, jalapeno stuffed chicken

Prep Time 20

Cook Time 30

Total Time 50

Servings 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)
kosher salt and freshly ground black 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.
8 oz. light cream cheese, 1/3 cup shredded cheddar cheese, 1/3 cup bacon pieces, 2 large jalapenos
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.2 ½ pounds boneless chicken breasts (or four large breasts)
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.
kosher salt and freshly ground black pepper, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 2 Tablespoon olive oil
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