Jalapeno Popper Chicken

4.75 from 12 votes

This Jalapeno Popper Chicken features juicy, perfectly cooked chicken breasts smothered by a melty trio of cheeses speckled with bits of thick-cut bacon and diced jalapenos. It's a crowd-pleasing chicken dinner that's also gluten-free, low-carb, and even keto-approved!

Prep Time30

Cook Time25

Total Time55

Course: Dinner, Main Course

Cuisine: American

Keyword: Jalapeno Popper Chicken

Servings:

Calories: 601kcal

Author: Kelly Anthony

Ingredients

4 chicken breasts
1 tablespoon canola or avocado oil
1 ¼ teaspoon Kosher salt
1 teaspoon black pepper
¾ teaspoon garlic powder
½ teaspoon onion powder
4 slices thick-cut bacon, diced
6 jalapenos, seeded and diced
1 (8-ounce) block of cream cheese, softened
¾ cup freshly grated Monterey Jack cheese, separated
½ cup freshly grated Mild Cheddar Cheese, separated
1 large egg, slightly beaten

Instructions

Preheat the oven to 375°F and have ready a 9x13" baking dish.
Place the chicken breasts in a ziptop bag (or sandwich in between two sheets of wax paper) and pound them out one at a time using a rolling pin or mallet. Begin at the thick end, and continue until the chicken is of even thickness, about a ½" thick.
Pat the chicken dry with paper towels and transfer a work surface. Drizzle the chicken with the oil and season evenly with salt, pepper, garlic powder, and onion powder. Rub all over to adhere. Set aside.
Place a skillet over medium-high heat and bring to temperature. Add the bacon and cook for about 6-8 minutes, stirring often. Transfer the bacon to a paper towel-lined plate.
Add the chicken to the skillet (taking care not to overcrowd the pan and cooking in batches as needed) and sear for 3 minutes on one, then flip, and cook 2 minutes more. Transfer the chicken to the casserole dish and set aside.
Add the diced jalapeños to the pan and sauté for 3 minutes, stirring often.
Transfer the softened jalapenos, along with the bacon to a medium-sized mixing bowl. Add the cream cheese, ½ cup of Monterey Jack cheese, ¼ cup of Cheddar, and the egg. Use a handheld mixer at medium-high speed (or a whisk) to mix the ingredients.
Divide the mixture (about 2 large dollops) evenly over the tops of the chicken breasts. Top with the remaining ¼ cup of Monterey Jack and ¼ cup of Cheddar. Bake for 25 minutes, or until the chicken is completely cooked through. Serve and enjoy!

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