Jalapeno Popper Stuffed Chicken is something I make when I want a special dinner, but I don’t want to be in the kitchen all day.
It’s great for a regular weeknight, but it’s also fancy enough for when friends come over.
This recipe mixes the spicy, cheesy taste of jalapeno poppers with juicy chicken. Everyone will love it!
Recipe Overview
This dish is like a party of flavors in your mouth. Imagine creamy, cheesy filling with a little kick from jalapenos, all inside warm, soft chicken.
It has a mix of different textures and tastes that go well together.
The best part? It’s actually pretty easy to make!
You can eat this as the main part of your meal with your favorite sides. Things like cooked vegetables, a salad, or even mashed potatoes go great with it. It goes with a lot of different foods.
Ingredients for Jalapeno Popper Stuffed Chicken
Here’s what you need to get:
- 4 chicken breasts without bones or skin (about 6-8 ounces each)
- 4 ounces of cream cheese, softened (make sure its not cold)
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of cooked bacon, chopped up
- 2 jalapenos, with the seeds taken out and chopped into small pieces
- 1/4 cup of chopped green onions
- 1 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of smoked paprika
- Salt and black pepper, as much as you like
A little tip about the cream cheese: make sure it’s soft so it’s easy to mix. You can leave it out on the counter for about 30 minutes before you start.
For the jalapenos, you can change how much you use based on how spicy you like things. If you don’t like a lot of spice, maybe just use one. If you love spicy food, add more!
You can buy bacon that’s already cooked and crumbled to save some time.
Step-by-Step Instructions
- First, turn your oven on to 375°F (190°C). Get a baking dish and lightly grease it. Then, set it to the side.
- Now, let’s get the chicken ready. Put each chicken breast between two pieces of plastic wrap. Use a meat mallet (or a rolling pin) to pound the chicken until it’s about 1/2-inch thick. This helps the chicken cook evenly and makes it easier to stuff.
- Next, sprinkle salt and pepper on both sides of the chicken breasts.
- In a medium-sized bowl, mix the softened cream cheese, cheddar cheese, bacon, chopped jalapenos, green onions, garlic powder, onion powder, and smoked paprika. Mix it all up until it’s nicely combined.
- Now for the fun part: stuffing the chicken! Lay the flattened chicken breasts on a clean counter. Divide the cream cheese mix evenly among the four chicken breasts, putting it in the middle of each one.
- Carefully fold the chicken breasts over the filling, like you’re making a small pocket. You can use toothpicks to keep the edges closed if you need to, but it’s usually not needed if you’ve made the chicken thin enough.
- Put the stuffed chicken breasts in the baking dish you prepared.
- Bake for 25-30 minutes, or until the chicken is cooked all the way through and the juices run clear when you poke it with a fork. The chicken should reach 165°F (74°C) inside. You can use a meat thermometer to be sure.
- Once it’s cooked, take the chicken out of the oven and let it sit for a few minutes before you serve it. This helps the juices stay inside, making the chicken even softer.
Variations & Tips
- For more spice, add a little bit of cayenne pepper to the cream cheese mix.
- If you don’t have cheddar cheese, you can use Monterey Jack or Colby Jack cheese.
- To make this earlier, you can put the stuffed chicken breasts together and keep them in the fridge for up to 24 hours before baking.
- You can keep leftovers in a sealed container in the fridge for up to 3 days.
- To reheat, just use the microwave or oven until it’s warm.
- Serve this with sour cream or ranch dressing for dipping. It is also delicious to put a spoonful on top.
Key Details for Jalapeno Popper Stuffed Chicken
- Prep time: 20 minutes
- Cook time: 25-30 minutes
- Total time: 45-50 minutes
- Servings: 4
- Things you’ll need: Baking dish, meat mallet (or rolling pin), medium bowl, plastic wrap
FAQ
How can I make this recipe less spicy?
To make it less spicy, take out all the seeds and the white parts from the jalapenos before chopping them. That’s where most of the heat is. You can also use fewer jalapenos or use a different pepper that’s not as spicy, like a poblano.
Can I use different types of cheese?
Yes! You can try other cheeses. Monterey Jack, Colby Jack, or even a Mexican cheese mix would be good.
What if I don’t have a meat mallet?
That’s okay! You can use a heavy rolling pin or even the bottom of a heavy pan to flatten the chicken. Just make sure to put plastic wrap around the chicken.
How do I know when the chicken is fully cooked?
The best way to know is to use a meat thermometer. The inside of the chicken should be 165°F (74°C). If you don’t have a thermometer, poke the chicken with a fork – the juices should be clear, not pink.
Can I grill the stuffed chicken instead of baking it?
Yes, you can! Turn your grill on to medium-high heat and grill the chicken for about 5-7 minutes on each side, or until it’s cooked all the way.
Can this recipe be made gluten-free?
Yes, normally this recipe doesn’t have any gluten, as long as all the separate ingredients don’t have gluten. Check the packages of things like cream cheese and bacon.
Jalapeno Popper Stuffed Chicken
Ingredients
- 4 chicken breasts without bones or skin about 6-8 ounces each
- 4 ounces of cream cheese softened
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of cooked bacon chopped up
- 2 jalapenos with the seeds taken out and chopped into small pieces
- 1/4 cup of chopped green onions
- 1 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of smoked paprika
- Salt and black pepper as much as you like
Instructions
- First, turn your oven on to 375°F (190°C). Get a baking dish and lightly grease it. Then, set it to the side.
- Now, let's get the chicken ready. Put each chicken breast between two pieces of plastic wrap. Use a meat mallet (or a rolling pin) to pound the chicken until it's about 1/2-inch thick.
- Next, sprinkle salt and pepper on both sides of the chicken breasts.
- In a medium-sized bowl, mix the softened cream cheese, cheddar cheese, bacon, chopped jalapenos, green onions, garlic powder, onion powder, and smoked paprika. Mix it all up until it's nicely combined.
- Now for the fun part: stuffing the chicken! Lay the flattened chicken breasts on a clean counter. Divide the cream cheese mix evenly among the four chicken breasts, putting it in the middle of each one.
- Carefully fold the chicken breasts over the filling, like you're making a small pocket. You can use toothpicks to keep the edges closed if you need to, but it's usually not needed if you've made the chicken thin enough.
- Put the stuffed chicken breasts in the baking dish you prepared.
- Bake for 25-30 minutes, or until the chicken is cooked all the way through and the juices run clear when you poke it with a fork. The chicken should reach 165°F (74°C) inside. You can use a meat thermometer to be sure.
- Once it's cooked, take the chicken out of the oven and let it sit for a few minutes before you serve it.