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4.7 from 11 reviews

Jalapeño Popper Chicken is a flavorful and creamy skillet dish featuring tender chicken breasts smothered in a spicy jalapeño cheese sauce, topped with crispy bacon and green onions. Perfectly balanced with a hint of heat and savory richness, this recipe offers a delicious twist on classic jalapeño poppers for a satisfying main course.

Ingredients

Sauce

  • 1 ½ cups chicken broth
  • 1 teaspoon hot sauce
  • ½ chicken bouillon cube
  • ¾ teaspoon oregano
  • ¾ teaspoon mustard powder
  • ¾ teaspoon parsley
  • ¾ teaspoon onion powder
  • ½ teaspoon garlic powder

Chicken and Other

  • 2 large boneless skinless chicken breasts
  • Salt, to taste
  • Pepper, to taste
  • ¾ teaspoon paprika
  • 1-2 tablespoons olive oil
  • 2 tablespoons butter or bacon drippings
  • 3-4 jalapeños, seeded and diced
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 4 oz cream cheese, softened and cut into cubes
  • ½ cup sour cream
  • ¾ cup shredded cheddar cheese

Toppings

  • 5 strips cooked bacon, roughly chopped
  • 3 green onions, sliced

Instructions

  1. Prepare Bacon and Ingredients: Cook the bacon strips low and slow in a separate skillet until crispy on each side. Reserve 2 tablespoons of drippings for the recipe if desired. Roughly chop the cooked bacon once cooled. Combine all sauce ingredients in a medium measuring cup and set aside. Measure out remaining ingredients before starting.
  2. Prepare Chicken: Slice each chicken breast in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and lightly pound with the textured side of a meat mallet until about ½ inch thick. Season both sides with salt, pepper, and paprika.
  3. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken slices in batches for 4-5 minutes per side until a golden crust forms. Remove chicken from skillet and set aside.
  4. Sauté Jalapeños and Garlic: Turn off the heat and let the pan cool slightly. Add butter or reserved bacon drippings, then set heat to medium. Add diced jalapeños and minced garlic, cooking while stirring continuously for 3 minutes.
  5. Make Roux: Sprinkle the flour over the jalapeños and garlic, cooking for 1-2 minutes until the raw flour smell disappears, stirring frequently to avoid lumps.
  6. Add Sauce: Gradually add the prepared sauce mixture from step 1 in small splashes, stirring constantly. Bring the mixture to a boil, then reduce heat to low and let the sauce simmer and cool for 1 minute.
  7. Add Cream Cheese and Sour Cream: Stir in the cream cheese and sour cream, continuing to stir until all is melted and fully combined.
  8. Add Cheddar Cheese: Sprinkle in the shredded cheddar cheese and stir continuously until melted and sauce is smooth and creamy.
  9. Combine Chicken and Sauce: Return the seared chicken to the skillet, spoon the sauce over the chicken, and let it heat through for 2-3 minutes on low heat, ensuring the chicken is fully coated and heated.
  10. Garnish and Serve: Top the jalapeño popper chicken with the chopped crispy bacon and sliced green onions. Serve warm with your choice of sides such as rice, black beans, coleslaw, roasted potatoes, garlic bread, tortilla chips, corn salad, or roasted vegetables.

Notes

  • Shred cheese from a block for the best taste and meltability. Suggested cheeses include Cracker Barrel Sharp Yellow Cheddar, Cheddar Jack, Pepper Jack, or Monterey Jack.
  • To reduce the spice level, remove the entire white membrane and seeds from the jalapeños as that's where most of the heat is concentrated.
  • Jalapeño Popper Chicken pairs well with corn salad, rice, black beans, coleslaw, tortilla chips, guacamole, salsa, roasted potatoes, potato wedges, roasted vegetables, and garlic bread.
  • Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months. Reheat gradually to prevent the sauce from breaking.

Nutrition

Find it online: https://mcloo.com/spicy-jalapeno-popper-chicken-recipe/