Jalapeño Popper Chicken
Low carb jalapeño popper chicken is cheesy and savory with a bite of heat and a hint of smokey bacon.
Servings: 4
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
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