This Jalapeño Popper Stuffed Chicken Recipe is made with well seasoned chicken breasts, stuffed with a mixture of smoky bacon, sharp cheddar, cream cheese, and jalapeños. It is a quick and easy low carb meal, that comes together in about 30 minutes.
Ingredients in Jalapeño Popper Stuffed Chicken
Ingredient Notes
How to make Jalapeño Popper Chicken
Step By Step Instructions
STEP 1: Preheat the oven to 400°F. In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper. To create a pocket, slice each chicken breast in half lengthwise but don’t cut all the way through. Open the chicken breasts and season generously on both sides.
STEP 3: Heat the oil in a large, oven safe skillet over medium to medium-high heat. Sear the chicken on both sides until they are a nice golden brown, about 3 to 4 minutes each side. (The chicken will not be fully cooked at this stage). Remove the chicken breasts from the pan and set aside.
STEP 4: In a separate mixing bowl, combine the cream cheese, white cheddar, bacon and jalapeños. Mix until all ingredients are well incorporated.
STEP 5: Once the chicken has cooled enough to handle, stuff the chicken breasts. Divide the cheese and bacon mixture evenly among the 4 chicken breasts. If necessary, secure the stuffed chicken breasts with toothpicks to hold them closed.
STEP 6: Bake for 15 to 20 minutes or until the chicken has reached an internal temperature of 165°F. Garnish with green onions and additional bacon crumbles, if desired.
Recipe Tips and Variations
Frequently Asked Questions
This has a good kick to it with the jalapeños. You can tone it down by removing the ribs and the seeds from the peppers. For a less spicy version, you can also use diced green chilis or pepperoncinis instead.
Yes, canned jalapeños will work great in this stuffed jalapeño popper chicken recipe.
Chicken is fully cooked when it reaches an internal temperature of 165°F.
What to Serve with Keto Jalapeño Popper Chicken
- Top this jalapeño popper stuffed chicken with some Instant Pot Queso Dip
- Serve it alongside these Cheesy Spinach Stuffed Peppers
- Pile it on top of this Cilantro Lime Cauliflower Rice
- Serve it with this Prosciutto, Peach and Melon Salad
- Enjoy it with a side of Cucumber Dill Broccoli Slaw
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Jalapeno Popper Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Jalapeño Popper Stuffed Chicken Recipe is made with well seasoned chicken breasts, stuffed with a mixture of smoky bacon, sharp cheddar, cream cheese, and jalapeños. It is a quick and easy low carb meal, that comes together in about 30 minutes.
Ingredients
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 4 chicken breasts, trimmed
- 1 tablespoon olive oil
- 4 ounces cream cheese, softened
- 8 slices of bacon, cooked crisp and chopped
- 1 cup of shredded sharp white cheddar cheese
- 3 jalapeños, seeded and finely chopped
Instructions
- Preheat the oven to 400°F.
- In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper.
- To create a pocket, slice each chicken breast in half lengthwise but don’t cut all the way through.
- Open the chicken breasts and season generously on both sides.
- Heat the oil in a large, oven safe skillet over medium to medium-high heat. Sear the chicken on both sides until they are a nice golden brown, about 3 to 4 minutes each side. (The chicken will not be fully cooked at this stage). Remove the chicken breasts from the pan and set aside.
- In a separate mixing bowl, combine the cream cheese, white cheddar, bacon and jalapeños. Mix until all ingredients are well incorporated.
- Once the chicken has cooled enough to handle, stuff the chicken breasts. Divide the cheese and bacon mixture evenly among the 4 chicken breasts. If necessary, secure the stuffed chicken breasts with toothpicks to hold them closed.
- Bake for 15 to 20 minutes or until the chicken has reached an internal temperature of 165°F.
- Garnish with green onions and additional bacon crumbles, if desired.
Notes
- Net carbs per serving: 2g
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Reheating: You can reheat the leftovers in the microwave or the oven.
- Make Ahead: If you want to make this ahead of time, you can skip the step of pan-searing the chicken breasts and just stuff the raw chicken breasts and then bake the whole dish when you are ready. You will need to increase the bake time to 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 430
- Fat: 27g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 38g
Paula Prescott says
My whole family really loved this. We had none leftover. Next time I think I will make a double batch so I can also have it for lunch the next day.
Heila says
Easy to make and delicious. Thank you. Going to make it tonight.
Cortney says
SO good! This is going on my fav list. The flavor is incredible
Penny Howard says
I made this tonight, and I knew we would love it. I love all of Kyndra's recipes! She is so creative, and her recipes are simple and delicious. Thanks so much for all you do and share!
Cara D says
My husband, teenage daughters and I thoroughly enjoyed this recipe! The flavors were great! Even better is that it is a really easy and quick meal to prepare! Definitely give it a try!
Luci says
This was so delicious my family had it twice in one week!
Adrina says
I feel like I could eat this every single day. Seriously. Every. Single. Day. I made this originally because I was scrolling facebook at like 3am and thought it looked mouthwatering. When I woke up I went to the grocery store got the ingredients and then made it with a really good salad on the side for 7 people. Every single person LOVED IT!! Rave reviews even from my very picky mother in law. Thank you so much! Made exactly as you suggested. Needed no changes at all!
Kyndra Holley says
So happy your whole family enjoyed it. Thanks so much for taking the time to come back and leave a review. I really appreciate it.
Anuki Dissanayake says
Can you actually quadrupled the amount of the ingredients for this recipe instead of going double or triple with it?
Stephanie Sprigler says
I asked a question a while back - after searing & stuffing - are these supposed to go in the oven covered or not?
Kyndra Holley says
Uncovered