Jalapeno Popper Chicken
This jalapeño popper chicken is an easy, oven-baked dinner inspired by the flavors of classic jalapeño poppers.
Ingredients
- 2 pounds chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 3 jalapeños, diced
- 1 cup cheddar cheese, shredded
- ½ cup bacon, cooked & chopped
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13 baking dish.
- Dice the jalapeños, removing the seeds and membranes for milder heat if desired. Set aside.
- In a medium bowl, beat the softened cream cheese until smooth. Add the sour cream and mix until fully combined. Fold in the diced jalapeños and shredded cheddar cheese until evenly distributed.
- Place the chicken breasts in the prepared baking dish and season evenly with garlic powder and onion powder.
- Spread the cream cheese mixture evenly over the chicken breasts, covering the tops completely. Sprinkle the chopped bacon over the cheese layer.
- Bake uncovered for 35–40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove from the oven and let rest for a few minutes before serving so the topping can set slightly.
Video
Nutrition
Notes
- Soften the cream cheese fully: Softened cream cheese blends smoothly and spreads easily over the chicken. Cold cream cheese can stay lumpy and won’t bake evenly.
- Control the heat: Removing the seeds and membranes from the jalapeños keeps the flavor mild. For more spice, leave some seeds in or add an extra jalapeño.
- Avoid overcrowding the pan: Arrange the chicken in a single layer so it bakes evenly and doesn’t steam.
- Check doneness with a thermometer: Chicken is fully cooked at 165°F. Avoid over baking to keep it juicy.
- Let it rest before serving: Resting for a few minutes allows the topping to set and keeps the chicken from releasing excess moisture.
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