New a fun dinner idea? This delicious jalapeño popper stuffed chicken dinner combines the spicy kick of jalapeños with the richness of cream cheese and the savory taste of crispy bacon, creating a dish that's satisfying and delicious. Perfect for a weeknight dinner or a special occasion, this recipe will quickly become a favorite in your house!
I've been all about easy dinners lately. Air fryer grilled cheese, Instant Pot curry, and sheet pan chicken dinners are my go-to meals because they require just a bit of prep time for chopping and measuring, then you set it to cook and walk away—no need to babysit the stove.
This jalapeño popper stuffed chicken is a perfect example of an easy dinner. I prep it, whip up a quick salad, and everything comes together effortlessly.
The chicken is incredibly tasty, with creamy cream cheese, a hint of spice from the jalapeños, sharp cheddar, and salty bacon.
I like to serve it with a side salad or some roasted broccoli and carrots. With a main dish this good, you don't need much else.
For a quick sauce, I fry some minced garlic, add the extra filling that bakes out of the chicken, and stir in some cream.
If you love the idea of stuffed chicken, try this lasagna stuffed chicken parmesan next.
Ingredients
See the recipe card for exact amounts.
- chicken: you'll need 2 large boneless skinless chicken breasts or 4 small chicken breasts for 4 servings. You can also serve 2 people with one large stuffed chicken breast if you're serving more sides.
- jalapeños: for a little added spice.
- bacon: for wrapping around the outside of the chicken. You'll need about 2 slices per chicken breast.
- cheese: a mix of cream cheese and cheddar for texture and flavor.
How to Make Jalapeño Popper Stuffed Chicken
Start by prepping your chicken breasts.
Butterfly the chicken - slice the chicken lengthwise so that it opens up like a book. Be very careful.
- Step 1: Press the chicken down on a cutting board. Run a sharp knife through it without cutting all the way through.
- Step 2: Open it up and stuff it.
Cover the chicken with plastic and use a meat mallet or something heavy to pound the chicken breast so you even out the thickness of each piece. The chicken will cook more evenly if you do this.
In a separate bowl, mix together the softened cream cheese, chopped jalapeños and the cheddar cheese.
If you'd rather, you can chop the bacon and fry it and then add it to the filling, instead of wrapping the chicken with it. I do this sometimes because the bacon isn't always crispy on the outside after baking and I don't like soft bacon.
Divide the filling in half and top each chicken breast with it. (Or four for small chicken breasts).
Close each chicken breast and then wrap it with bacon. Heat a frying pan over medium high and cook the chicken breasts on each side for a few minutes to crisp up the bacon.
Place the chicken on a parchment or silicone lined baking sheet and bake at 375°F (190°C) for 25 minutes or until your chicken is cooked through.
Chicken is cooked when it reaches an internal temperature of 165°F (74°C).
To make an optional sauce for on top of the chicken:
- Fry some minced garlic and an onion if you have it.
- Once the chicken is done, add the extra filling that bakes out of the chicken into the skillet with the garlic.
- Stir to heat and add a few splashes of cream.
- Whisk into a sauce and serve over top of the chicken.
Tips for making stuffed chicken
- Use a meat thermometer to check for doneness. Chicken is cooked when it reaches an internal temperature of 165°F (74°C).
- Use a sharp knife to minimize slipping and cutting accidents and always be careful when using knives in the kitchen.
What to serve with jalapeño stuffed chicken
Because I find this dish so filling, I like to keep things simple and serve it with a simple side salad. Try a spinach and arugula salad, or skip the chicken and make the rest of this chicken and kale salad.
For something more filling, pair the chicken with simple pasta like lemon pepper pasta or brown butter pasta with walnuts.
Storage
Store leftovers in the fridge in an airtight container for about 4 days.
FAQ
The spice level depends on the jalapeños used. Removing the seeds and membranes will reduce the heat. You can also use milder peppers like poblano if you prefer less spice.
Absolutely! While sharp cheddar pairs well with the flavors, you can substitute with Monterey Jack, mozzarella, or even a pepper jack cheese for extra kick.
Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C). This ensures the chicken is fully cooked and safe to eat.
Recipe
Jalapeño Popper Stuffed Chicken
Ingredients
- 4 small boneless skinless chicken breasts or 2 large
- 8 slices bacon
- 3 jalapeños diced
- 4 oz cream cheese softened
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 375℉ (190℃).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Butterfly: To butterfly each chicken breast, slice them in half lengthwise, almost all the way through. Do this by pressing down on the chicken breast with one hand and carefully sliding your knife through. Don't cut all the way through, so you can open the chicken breast like a book. Flatten the thicker parts by pounding with a meat mallet or rolling pin.
- Mix the cream cheese, cheddar cheese, and diced jalapeno in a bowl. (You could add cooked chopped bacon here instead of wrapping it around, if you choose, and skip pan frying below.)
- Stuff: Divide the filling in half and spread each half on one side of the open chicken breast and then close them again so that they are stuffed.
- Wrap: Wrap each stuffed chicken breast in bacon, about 2 pieces per breast.
- Fry: Heat a frying pan over medium heat. Fry each chicken breast for 4-5 minutes per side, or until the bacon is crispy.
- Bake: Bake chicken for 25 minutes or until cooked all the way through.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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