Jalapeño popper stuffed chicken is an easy, cheesy, spicy dish everyone will love!
Holly’s Flavor-Filled Highlights
- Flavor: Jalapeño poppers and juicy chicken make a zesty flavor combination.
- Difficulty: Stuffed chicken breasts look complicated, but are super easy to make!
- Technique: Slicing chicken breasts in a ‘butterfly’ fashion is simple. Pat chicken dry and place on a flat surface sandwiched between two paper towels. Hold the top with the flat of one hand and slice horizontally with a sharp, thin bladed knife. Leave one edge connected so the breast opens (similar to butterfly wings).
- Recommended tools: A meat thermometer is the best way to determine the doneness of proteins. Chicken should read 165°F at the thickest part when done.
- Swaps: Can’t find fresh jalapeños? Swap in pickled slices from a jar.
Essential Popper Ingredients
- Chicken: Look for the same-sized boneless, skinless chicken breasts for this recipe.
- Filling: Full-fat cream cheese is the flavor base for jalapeño popper stuffed chicken. Feta can be added to the cream cheese for a tangy bite if desired. You can also try a Mexican blend, mozzarella, Monterey Jack, or other combinations of cheeses too.
- Customizable Kick: Stir in some sliced mushrooms, chopped kale, spinach, zucchini, or Brussels sprouts for a bump in nutrition. Bacon bits can be omitted entirely, or you can use finely ground cooked Italian sausage for a salty flavor complement to the creamy cheese.
How to Make Jalapeño Popper Chicken
- Make jalapeño and cream cheese filling and set aside.
- Butterfly chicken breasts and spoon cheese mixture into each piece.
- Secure stuffed chicken breasts with toothpicks, season, and sear.
- Bake. Allow to rest before slicing (full recipe below).
Serve & Store This Spicy Sensation
- Serve jalapeño popper chicken on a bed of zucchini noodles, mashed cauliflower, or on a bed of creamed spinach.
- Keep leftover jalapeño popper chicken in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave.
- To freeze, wrap cooled portions in plastic wrap and transfer to a zippered bag for up to one month. Thaw in the refrigerator before reheating or slice and serve in a cloud bread sandwich or on a bed of greens for a flavorful and filling workday lunch.
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Jalapeño Popper Chicken
Low carb jalapeño popper chicken is cheesy and savory with a bite of heat and a hint of smokey bacon.
Ingredients
- 4 boneless skinless chicken breasts about 6 ounces each
- 1 teaspoon smoked paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 tablespoon olive oil
Filling
- 3 fresh jalapeños seeded and finely diced
- 4 ounces cream cheese softened
- ¾ cup shredded cheddar cheese
- 2 tablespoons bacon bits optional
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 375°F.
- In a medium bowl, make the filling by mixing cream cheese, cheddar, diced jalapeños, bacon (if using), and garlic powder until well blended.
- Butterfly each chicken breast by slicing horizontally almost all the way through, then open it like a book. Spoon the jalapeño mixture evenly into each chicken breast and fold it closed. Secure with toothpicks.
- Season the outside of each chicken breast with smoked paprika, salt, and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear each chicken breast for 2–3 minutes per side until golden.
- Transfer skillet to the oven (or place chicken into a baking dish) and bake 15 to 20 minutes, or until chicken reaches 165°F internally.
- Remove toothpicks and serve hot.
Nutrition Information
Calories: 368kcal | Carbohydrates: 4g | Protein: 32g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 712mg | Potassium: 521mg | Fiber: 1g | Sugar: 2g | Vitamin A: 987IU | Vitamin C: 14mg | Calcium: 190mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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