Jalapeno Popper Baked Chicken Breasts – Juicy baked chicken breasts topped with cream cheese, jalapenos, more cheese, and bacon! An easy low-carb chicken dinner cooked to a delicious perfection. KIDS LOVE IT!
JALAPENO POPPER BAKED CHICKEN BREASTS
Jalapeno Popper Chicken is a Keto-friendly recipe that comes together in just around 35 (ish) minutes. A delicious take on our favorite bar food of Jalapeno Poppers, this chicken is full of those same creamy and textured flavors. 😍
Reminiscent of that crazy popular Baked Crack Chicken recipe, this is basically where two awesome recipes merge into one to become one very unforgettable dish. 🤟
HOW TO MAKE JALAPENO POPPER BAKED CHICKEN
In a nutshell, we are going to deconstruct our jalapeño poppers and layer all those ingredients on top of chicken breasts. Then, bake. And, that’s it. 👊
But here’s a more detailed explanation:
- Start with frying the bacon until crispy.
- Remove bacon from skillet.
- Keep bacon grease in the skillet and add the chicken breasts; cook chicken for 2 minutes per side, or just until browned.
- Transfer chicken breasts to a baking dish.
- Return skillet to heat and add the cream cheese; cook for 1 minute or until JUST creamy. NOT runny, m’kay?
- Add dollops of the cream cheese on top of each chicken breast.
- Remove the seeds from the jalapeño peppers (keep the seeds if you LOVE the heat), cut the peppers into strips, and arrange them over the cream cheese.
- Top with shredded cheese and bake.
- Remove from oven and serve.
Loaded with the flavors from your beloved appetizer, this family favorite recipe is a quick and VERY easy way to serve up chicken breasts. With all the ingredients evenly distributed, every bite is filled with a bit of crunch and a lot of creaminess.
CAN I USE CHICKEN THIGHS?
Absolutely, but you’ll have to adjust the cooking time. If using bone-in chicken thighs, those will need a bit more time in the oven. Use an Instant Read Meat Thermometer to check for doneness. Chicken is done at 165˚F.
HOW TO MAKE AHEAD JALAPENO POPPER CHICKEN
- Assemble everything inside the baking dish and cover with plastic wrap and aluminum foil; refrigerate for up to 1 day ahead.
- Remove wrap and foil; bake as directed in the recipe.
WHAT TO SERVE WITH JALAPENO POPPER CHICKEN
Never underestimate the power of a simple Asparagus Salad and/or a side of summery Tomato Soup! Either of these two are great with this chicken breasts recipe.
SUBSTITUTES
If full-fat cream cheese and shredded cheese is not your forté, this chicken recipe is just as good if you use fat-free cream cheese and fat-free shredded cheese. Been there, loved that.
Also, yes, turkey bacon works just as well. My other half is on a Keto-kick (and I’ve always been on a Low-Carb kick) so this recipe works perfectly for us, but I can completely understand for those that are afraid of all the fat in cream and cheese. Bacon, too.
MORE LOW CARB AND KETO CHICKEN BREASTS RECIPES
- Cheesy Chicken Spinach Bake
- Chicken Breasts Recipe with Creamed Spinach
- Hasselback Tuscan Baked Chicken Breasts
- Easy Baked Salsa Chicken
ENJOY!
TOOLS USED IN THIS RECIPE
Jalapeno Popper Baked Chicken Breasts
Ingredients
- 4 slices thick cut bacon, diced
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 4 (1-pound, total) boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- salt and fresh ground pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked or sweet paprika
- 6 ounces cream cheese
- 4 to 5 jalapeño peppers, seeded and cut into long strips
- 4 ounces shredded white and yellow cheddar cheese
- chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400˚F.
- Lightly grease a 9x13 baking dish with cooking spray; set aside.
- Add diced bacon to a large skillet and cook until crispy over medium-high heat.
- Remove bacon from skillet and set aside.
- Return skillet to heat and add vegetable oil to the remaining bacon grease.
- Pound chicken breasts to a 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.
- Add chicken breasts to the hot oil (you may have to cook the chicken in batches if skillet isn't big enougand cook chicken breasts for 2 minutes, or until golden brown.
- Flip the chicken breasts, add butter, and continue to cook for 2 more minutes.
- Remove chicken breasts from skillet and arrange in previously prepared baking dish. Set aside.
- Return skillet to heat and add in the cream cheese; cook for 1 minute, or until smooth and creamy.
- Add dollops of the cream cheese over the chicken breasts in the baking dish.
- Take half of the bacon and add on top of the cream cheese.
- Arrange strips of jalapeño peppers over the bacon and cream cheese.
- Top with shredded cheese.
- Bake, uncovered, for 17 to 19 minutes, or until chicken is cooked through and cheese is melted and lightly browned.
- Remove from oven and let stand 5 minutes.
- Garnish with remaining diced bacon and fresh parsley.
- Serve.
Notes
- REDUCE your FREESTYLE POINTS DOWN TO 8-points by using low fat cheddar and light cream cheese.
- Assemble everything inside the baking dish and cover with plastic wrap and aluminum foil; refrigerate for up to 1 day ahead.
Remove wrap and foil; bake as directed in the recipe.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
