Jalapeno Popper Stuffed Chicken! These bacon, jalapeno and cream cheese stuffed chicken breasts are quick, easy and perfect for spicing up low carb and keto recipe routines. Despite it's simplicity, this recipe a is party for your tastebuds!
What's not to love about jalapeno poppers? Better yet, what's not to love about chicken stuffed with everything we love about jalapeno poppers? 😉 That's right! This recipe is for juicy chicken breasts stuffed with bacon, cream cheese and of course, jalapenos!
I absolutely love the flavor of jalapeno poppers. There is something about the contrasting spicy, creamy and salty flavors that make them absolutely addicting.
With this recipe for jalapeno popper stuffed chicken, you get all of the crave-worthy flavor of jalapeno poppers stuffed into juicy chicken breasts. I skipped the breading part to make this recipe gluten-free, low carb and keto -but don't worry, this chicken is so flavorful, you won't even miss it.
The secret to incorporating jalapeno popper flavor in every bite is slicing the breasts "hasselback" style. This method results in tender, perfectly cooked chicken and a hot and melted filling.
💗 Why You'll Love this Recipe
- Quick, easy and healthy dinner perfect for busy weeknights.
- Jalapeno popper stuffed chicken is a low carb and keto recipe the whole family will love.
- With one swap, you can adapt the recipe to be paleo and Whole30.
📝 Ingredients You'll Need
- Avocado Oil - to grease the baking sheet (or you can line it with parchment paper).
- Chicken Breasts (boneless, skinless) - if the breasts are more than a serving each, cut them in half before slicing hasselbeck style.
- Cream Cheese (softened) - adds the perfect amount of rich, tangy flavor to tone down the spicy hot jalapenos.
- Cooked Bacon (chopped) - for bacon-wrapped jalapeno popper flavor.
- Red Onion (minced) - enhances flavor of the cream cheese filling.
- Jalapenos (thinly sliced) - to cut back or add more heat use more or less of the seeds and spine from the jalapenos.
- Garlic Powder - adds flavor.
- Salt & Black Pepper - to taste.
📖 How to Make Jalapeno Popper Stuffed Chicken
Preheat oven to 400 degrees. Grease a baking sheet with avocado oil (or line with parchment paper). Set aside. Pat chicken dry with a paper towel and place on a cutting board. Trim away visible fat and season both sides with salt and pepper.
2️⃣ "Hasselback" chicken:
With a sharp knife, slice slits into the chicken's smooth side ½" apart along the width of the breast (horizontally) to create "pockets" for the filling. Be careful not to pierce the chicken completely through.
3️⃣ Make cream cheese filling:
In a medium bowl, add cream cheese, bacon, red onion and garlic powder. Stir well to combine.
4️⃣ Stuff chicken:
Fill each "pocket" with 1 to 2 teaspoons of cream cheese filling. Then, stuff 1 to 3 slices of jalapeno in each "pocket." Use more or less depending on your preferred heat level. Transfer stuffed chicken to the prepared baking sheet.
Bake in 400 degree preheated oven for 30 to 35 minutes or until the chicken breast is cooked through.
6️⃣ Rest and serve:
Let chicken rest for 5 minutes. Serve hot and enjoy!
Yes! Stuff the chicken according to the oven directions and then cook in a 370 degree preheated air fryer for 18 to 20 minutes or until the chicken is cooked through and the filling is melted.
👉 Recipe Tips & Variations
- It's okay if you overfill the chicken "pockets" a bit and the filling oozes out while baking.
- To cook the chicken breast to a safe temperature (165 degrees), the time will vary depending on the size of your chicken breasts.
- Use a meat thermometer to make sure the chicken is cooked through.
- Feel free to make the filling your own by adding chives, shredded cheddar cheese, hot sauce, dry ranch seasoning, etc.
- Do you LOVE cheese? 15 minutes before the chicken is finished baking, top each breast with a handful of shredded cheddar and then return to the oven to melt the cheese and finish cooking the chicken through.
- Serve jalapeno popper chicken just as jalapeno popper appetizers are served - with sour cream and ranch!
🍴What to Serve with Jalapeno Popper Stuffed Chicken
For a tasty low carb and keto dinner, serve jalapeno popper stuffed chicken with any of the following recipes:
🍎Whole30 Jalapeno Popper Stuffed Chicken
For my Whole30 friends, every ingredient in this recipe is paleo and Whole30 compliant EXCEPT the cream cheese (dairy is a no-go on Whole30). However, the Kite Hill Brand almond milk cream cheese is a FANTASTIC dairy-free alternative to cream cheese in many recipes. I'd imagine one of the Kite Hill flavors like jalapeno or chive would make this recipe even better!
NOTE: I have not personally tested this recipe with a non-dairy cream cheese alternative but if you do -please drop me a line in the comments letting me know how it turned out!
♻️ Storing & Freezing
Storing - Store leftover stuffed chicken in a shallow airtight container in the fridge for 2 to 3 days.
Freezing - is not recommended.
More Chicken Recipes
Jalapeno Popper Stuffed Chicken
- 4 Chicken Breasts boneless & skinless
- 4 oz Cream Cheese softened
- 4 slices Cooked Bacon chopped
- 2 tbsp Red Onion minced
- 2 Jalapenos thin sliced in rounds
- ½ tsp Garlic Powder
- ½ tsp Salt
- ⅛ tsp Black Pepper
- 2 tsp tbsp Avocado Oil
- Preheat oven to 400.
- Trim fat off chicken breasts and season on both sides with salt and pepper.
- Place chicken breast on cutting board and with a sharp knife, cut slits width wise into the chicken ½" apart being careful not to cut the chicken through to the other side. This will create 4-5 "pockets" for the filling.
- In a medium sized bowl, add cream cheese, bacon, red onion and garlic powder and stir until fully combined.
- In each chicken breast, fill the slits with 1-2 tsp of cream cheese filling depending on on the size of the pocket. It's ok if the filling overflows a bit.
- Take your jalapeno slices and insert them into the filling adding 1-3 slices in each pocket about half way until desired amount of jalapeno is used.
- Grease a baking pan with 2 tsp avocado oil or use a sheet of parchment paper.
- Bake on baking sheet for 30-35 minutes at 400 degrees or until chicken breast is cooked all the way through.
- Serve hot. Will keep in fridge in sealed container for up to 5 days.
- Cooking time may vary depending on size and thickness of chicken breast.
- For paleo or whole30 option, see recipe text.