Jalapeño Popper Chicken
Jalapeño Popper Chicken with cream cheese and mozzarella is the kind of dinner recipe your family will drool over. Easy to make and quick to cook plus who can say no to a cheese pull?
Ingredients and Substitutions
- Chicken breasts. I used skinless boneless chicken breasts but skin-on breasts can be substituted.
- Cheese : I used a combination of room temperature cream cheese, mozzarella cheese and Parmesan cheese. Other cheeses like sharp cheddar cheese, gouda, colby jack/pepper jack or gruyere will also be delicious.
- Jalapeño peppers.
- Seasonings: Garlic powder, salt, back pepper and smoked paprika.
- Olive oil.
How to make jalapeño popper chicken
- Make the filling: In a bowl, combine the room temperature cream cheese, grated mozzarella and parmesan with finely chopped jalapeños, garlic powder, salt and pepper. Mix well.
- How to stuff a chicken breast: Carefully make a slit on one side of each chicken breast. Take care not to cut all the way through, you just want to create a pocket for the stuffing. With a spoon, carefully stuff the chicken with the cream cheese mixture then close the opening and secure with toothpicks. Drizzle over the olive oil and season with paprika and salt on both sides.
- Cook the chicken: Heat a large pan over medium-high heat then add the chicken breasts. Allow to cook for 5-7 minutes per side then transfer the pan to a hot oven or alternatively transfer the chicken to a baking dish then place in the oven and allow to bake for another 5-7 minutes or until the chicken is cooked through. Remove from the oven and allow to rest for 5 minutes then serve.
Can I make this ahead?
The filling can be made up to 3-4 days in advance and kept covered in the fridge. The stuffed and seasoned chicken can also be refrigerated for a day before cooking. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
These chicken breasts will be delicious served with almost any side dish. Simple mashed potatoes or crispy potato wedges will be delicious with the chicken. If you’d prefer a vegetable side dish, my 10-minute broccolini or bacon green beans will be a great match and will make this a fantastic low carb or keto dinner.
Stuffed chicken recipes
Servings: 4
Calories: 327kcal
Ingredients
- 125 g (4oz) cream cheese room temperature
- 1 cup grated mozzarella cheese
- ¼ cup grated Parmesan
- 2 jalapeno peppers finely chopped
- ½ tsp garlic powder
- ½ tsp pepper
- salt to taste
- 4 chicken breasts
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp salt
Instructions
- Preheat the oven to 220°C/430°F.
- In a bowl, combine the room temperature cream cheese, grated mozzarella and parmesan with finely chopped jalapeños, garlic powder, salt and pepper. Mix well.
- Carefully make a slit on one side of each chicken breast. Take care not to cut all the way through, you just want to create a pocket for the stuffing.
- With a spoon, carefully stuff the chicken then close the opening and secure with toothpicks. Drizzle over the olive oil and season with paprika and salt on both sides.
- Heat a large pan over medium-high heat then add the chicken breasts.
- Allow to cook for 5-7 minutes per side then transfer the pan to a hot oven and allow to cook for another 5-7 minutes or until the chicken is cooked through.
- Remove from the oven and allow to rest for 5 minutes then serve.
Nutrition
Calories: 327kcal | Carbohydrates: 4g | Protein: 51g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 992mg | Potassium: 961mg | Fiber: 1g | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 1mg
Tried this recipe?Let us know how it was!