Jalapeno popper baked chicken was very easy to make, insanely delicious recipe, and had everyone asking for more!
I am using some help from the store and I bought the cream cheese that already had the jalapenos chopped up in it.
And it wasn’t too spicy… just a little slight kick from the jalapenos.
How to make jalapeno popper baked chicken
First set a skillet over medium heat and use kitchen scissors to cut the bacon directly into the skillet in bite size pieces.
Cook 7 to 8 minutes, stirring a few times and remove when cooked and put on paper towels to drain excess grease.
While the bacon cooks, put four thin cut chicken breasts into a casserole dish.
Season with kosher salt, pepper, and any seasoning blend of choice if you desire.
We recently went to a Buc-ees for the first time on our way home from a football tournament.
And I was dying to try their Cajun seasoning.
I made sure that the cream cheese was at room temperature to make it easier to spread on the chicken.
The container is 8 ounces, you can use the whole container if preferred but I only used about four to six oz.
As you can see, some of the Cajun seasoning mixed in with the cream cheese but no worries cause we are going to cover this with even more cheesy goodness!
Next sprinkle about a cup of shredded cheese of choice, I used Mexican blend.
Cover with foil and pop it into a 375 degree oven for around 30 minutes.
Then sprinkle the bacon over top and put back in the oven uncovered for another 5 to 10 minutes.
As you can see, I have the cutest garnishing buddy around… my son sprinkled freshly chopped cilantro over top perfectly.
You could also use sliced green onions in place of the cilantro.
Jalapeno popper baked chicken is absolutely stunning for a simple weeknight dish!
If you like jalapeno popper baked chicken, you might also like these recipes…
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Jalapeno Popper Baked Chicken
Jalapeno Popper Baked Chicken is an easy, low carb chicken dish, just a few ingredients and a few minutes of prep and dinner is done!
- 6 to 8 slices bacon
- 4 thin cut chicken breasts
- kosher salt, pepper, seasoning blend of choice (optional)
- 4 to 6 ounces cream cheese with jalapenos (picture example in post above) at room temp
- 1 cup shredded cheese (I used Mexican blend)
- Optional: chopped cilantro or green onions for garnish
Set a skillet over medium heat and use kitchen scissors to cut the bacon directly into the skillet in bite size pieces. Cook 7 to 8 minutes, stirring a few times and remove when cooked and put on paper towels to drain excess grease.
Place the chicken in a casserole dish and season with kosher salt, pepper, and seasoning blend of choice if desired.
Spread the cream cheese with jalapenos over the chicken and add the shredded cheese over top.
Cover with foil and place in a 375 degree oven for 30 minutes. Remove the foil and sprinkle the cooked bacon over top and cook 5 to 10 more minutes.
Note: This cook time is for thin cut chicken, regular cut chicken will take longer.
Garnish with cilantro or green onions if desired.