This jalapeno popper chicken bake is a delicious way to shake up your dinner routine!
Inspired by a the classic appetizer of jalapeno poppers, this chicken is cheesy, creamy and a little bit spicy.
It’s made with simple ingredients and makes the perfect weeknight dinner.
Just like my 5 minute jalapeno popper dip, this chicken bake recipe has the classic flavors of your favorite appetizer but in a fun new way!
Why you’ll love this easy chicken recipe
- This recipe has all of the flavors of your favourite appetizer jalapeño poppers but for dinner!
- It’s one of my favorite easy dinner recipes because I love a spicier dish. But don’t fret, you can adjust the spice level to your liking so that the whole family will enjoy the recipe.
- This jalapeno popper chicken is a great way to shake up dinnertime with new and fun flavours.
Ingredients needed
Chicken: boneless skinless chicken breasts are used in this recipe; make sure you choose chicken breasts that are a similar size / even thickness so they cook evenly when baked.
Bacon: slices of bacon are crisped in a frying pan first and then is used to top the chicken for more flavour!
Cream cheese: softened cream cheese is mixed with seasonings and grated cheese in a mixing bowl for the creamiest jalapeno popper chicken topping.
Seasonings: garlic powder, onion powder, salt and pepper are all classic jalapeno popper seasonings.
Jalapeno: fresh jalapenos bring the spicy heat to this recipe; you can control the level of heat by using 1-2 tbsp of the diced jalapeno in the cream cheese mixture.
Cheddar cheese: a must for this recipe! I like using a mild / medium cheddar but you could even use a marble cheese or sharp cheddar cheese if desired.
Bread crumbs: I like to add panko breadcrumbs for a bit of crunch.
How to make jalapeno popper chicken
Step 1: Preheat the oven to 400F and give a casserole dish or baking sheet a spray with cooking spray of choice. Set aside.
Step 2: Cut the jalapenos: remove the stem and then cut down the middle and remove the seeds. Then, dice the jalapeno into pretty small pieces to mix with the cream cheese. Make sure to wash your hands after handling the jalapeno!
Step 3: Make the cream cheese mixture: In a small bowl, mix together cream cheese, garlic powder, onion powder, pinch of salt and pepper, 1-2 tbsp diced jalapeno (use more or less depending on how much spice you like) and 1/4 cup shredded cheddar cheese. Set aside.
Step 4: Cook the bacon: In a large skillet on medium heat cook the bacon until crisp. Once cooked, remove the bacon from the pan to a paper-towel lined plate and then chop it up into small pieces once cooled. Leave the bacon grease in the pan. (If using bacon bits or pre-cooked bacon, add 1 tbsp olive oil to the pan to cook the chicken in).
Step 5: Sear the chicken: Season the chicken breasts on both sides generously with salt and pepper. Put the pan back on medium-high heat and add the chicken breasts. Sear the chicken breasts for 3-4 minutes per side until golden brown. Remove the pan from the heat.
Step 6: Add the seared chicken breasts to the greased baking dish or sheet pan.
Step 7: Divide the cream cheese mixture between the chicken breasts, spreading on top of each. Then top each chicken breast with 1/4 cup shredded cheese and about 1 tbsp breadcrumbs and 1 tbsp of chopped bacon.
Step 8: Bake the chicken for 20-26 minutes or until the chicken is cooked through to an internal temperature of 165F and the cheese is melted. Top with fresh jalapenos if desired and then serve.
Expert tips for making this jalapeno popper chicken recipe
- When cutting jalapenos, make sure to remove the stem and then cut down the middle and remove the seeds. Then, dice the jalapeno into pretty small pieces to mix with the cream cheese. Make sure to wash your hands after handling the jalapeno!
- If you want to get ahead on prepping this dinner recipe you can shred the cheese and make the cream cheese mixture ahead of time then store in the fridge. Take out the cream cheese mixture while you’re searing the chicken so it can warm up a bit. Then, it will be more spreadable when you add it to the chicken before baking.
- Be sure to cook the chicken to an internal temperature of 165F.
- If you don’t have cream cheese, you can substitute with equal parts sour cream and greek yogurt. It won’t be quite as thick as using cream cheese but it should still do the trick!
- You can make this recipe dairy free too! Substitute the cream cheese and shredded cheddar cheese for dairy-free versions and the recipe should still taste just as good
Common Questions
How spicy will this recipe be?
This recipe will definitely have some heat to it! Do remember that the jalapenos will decrease slightly in spice level as they’re baked. However, I recommend adding 1 tbsp of diced jalapeno to the cream cheese mixture and tasting it first. Then adjust the heat by adding 1 tbsp more diced jalapeno if you want to increase the spice level further.
Can I skip cooking the bacon?
If you have crispy bacon on hand already like bacon bits, sear the chicken in 1 tbsp of olive oil instead and then follow the rest of the recipe using the crispy bacon on hand for the chicken topping.
Will chicken thighs work in this recipe?
This recipe has only been tested with chicken breasts; however, if you choose to try using boneless chicken thighs, they may cook quicker so keep an eye on the cook time and start checking to see if the chicken thighs are done after about 18 minutes.
best served with
- Delicious served with a favourite grain like rice and an easy green salad.
- Side dishes like these three (carrots, brussels sprouts and potatoes!)
- This would also be tasty with mashed potatoes!
how to store leftovers
Store leftovers in an airtight container in the refridgerator for 3-4 days. To reheat add the chicken to a baking sheet and preheat the oven to 400F. Reheat for 10-15 minutes or just just warmed through. I recommend cutting the chicken breasts in half or in thirds as they will reheat more quickly.
more chicken recipes to love from the blog
Easy Healthy Baked Lemon Chicken
One Pan Baked Chicken with Tomatoes & Oregano
Easy Sheet Pan Roasted Chicken with Vegetables
The Best-Ever Baked Jalapeno Popper Chicken Recipe
Ingredients
- 4 slices of bacon
- 4 boneless skinless chicken breasts
- salt and pepper
- 1/2 cup softened cream cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1-2 tbsp diced fresh jalapeno
- 1/4 cup shredded cheddar cheese
- pinch salt and pepper
- 1 cup shredded cheddar cheese
- 4 tbsp breadcrumbs
- extra fresh slices of jalapeno for garnish
Instructions
- Preheat the oven to 400F and give a casserole dish or baking sheet a spray with cooking spray of choice. Set aside.
- Cut the jalapenos: remove the stem and then cut down the middle and remove the seeds. Then, dice the jalapeno into pretty small pieces to mix with the cream cheese. Make sure to wash your hands after handling the jalapeno!
- Make the cream cheese mixture: In a small bowl, mix together cream cheese, garlic powder, onion powder, pinch of salt and pepper, 1-2 tbsp diced jalapeno (use more or less depending on how much spice you like) and 1/4 cup shredded cheddar cheese. Set aside.
- Cook the bacon: In a large skillet on medium heat cook the bacon until crisp. Once cooked, remove the bacon from the pan to a paper-towel lined plate and then chop it up into small pieces once cooled. Leave the bacon grease in the pan. (If using bacon bits or pre-cooked bacon, add 1 tbsp olive oil to the pan to cook the chicken in).
- Sear the chicken: Season the chicken breasts on both sides generously with salt and pepper. Put the pan back on medium-high heat and add the chicken breasts. Sear the chicken breasts for 3-4 minutes per side until golden brown. Remove the pan from the heat.
- Add the seared chicken breasts to the greased baking dish or sheet pan.
- Divide the cream cheese mixture between the chicken breasts, spreading on top of each. Then top each chicken breast with 1/4 cup shredded cheese each and about 1 tbsp breadcrumbs and 1 tbsp of chopped bacon.
- Bake the chicken for 20-26 minutes or until the chicken is cooked through to an internal temperature of 165F and the cheese is melted. Top with fresh jalapenos if desired and then serve.
Notes
- If you want to get ahead on prepping this dinner recipe you can shred the cheese and make the cream cheese mixture ahead of time then store in the fridge. Take out the cream cheese mixture while you're searing the chicken so it can warm up a bit. Then, it will be more spreadable when you add it to the chicken before baking.
- Be sure to cook the chicken to an internal temperature of 165F.
- If you don't have cream cheese, you can substitute with equal parts sour cream and greek yogurt. It won't be quite as thick as using cream cheese but it should still do the trick!
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