Stuffed Jalapeno Popper Chicken
This Jalapeno Popper Stuffed Chicken makes chicken breast a lot more exciting. Chicken breast is stuffed with a mixture of chopped jalapeno, cream cheese, crispy bacon, cheddar cheese and baked until the cheese oozes out. There is a whole lot of flavor in there, its spicy, smokey, and cheesy with a juicy moist chicken.
The first time I tried this recipe was when I had some leftover Jalapeno popper dips from a weekend party. Stuffed Chicken breast with jalapeno popper dip and cooked in an airfryer. It was so good, juicy moist chicken, spicy and smokey from the inside out. Cut into the chicken and you will see the cheesy filling ooze out. Season chicken with a simple spice mix gives a lovely golden crust once baked.
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This is such a low-effort meal yet it tastes like a million bucks. It is deceptively simple to make and a delicious way to elevate the humble chicken breast that I serve for everyday meals, but also for special occasions.Don’t worry about overstuffing the chicken, because I do that all the time. While baking excess stuffing oozes out and forms a crispy crust around and its tastes amazing.
You know what I love about Boneless chicken breast? Because of its lean and milder taste, it can take up any flavor you season it with. I find stuffing chicken breast versatile, this fajita stuffed chicken breast is one of our favorites along with the mushroom spinach stuffed chicken.
Ingredients
- Chicken breast– Look for a large chicken breast, so that it holds enough stuffing.
- Cream cheese – At room temperature.
- Cheese – I have used cheddar cheese. But You can use a mix of cheddar and mozzarella as well.
- Garlic powder– to season the stuffing
- Jalapeno peppers– Use fresh ones.
- Bacon – cooked bacon cut into small pieces
- Seasoning – A simple spice blend of garlic powder, paprika, salt and pepper, to season the the chicken breast.
Step-by-step to make Stuffed Jalapeno popper Chicken
If you are stuffing chicken breast for the first time, then let me walk you through the steps and few tips. have included step-by-step photos that’s easy to follow.
Make the stuffing– Finely dice the jalapenos ( use kitchen gloves if your hands are sensitive). Mix cream cheese, cheddar, garlic powder, bacon and jalapeno. You can make this ahead of time and refrigerate.
Prepare the chicken breast – Butterfly the chicken breasts. Using a paring knife, cut chicken breast horizontally, try not to cut it all the way through. If the chicken breast is too thick around the top edge, use a meat mallet and pound gently to even it out. It makes it easier to stuff.
Stuff with jalapeno popper mix and seal– Stuff each breast generously with 2-3 heaping tablespoons of stuffing ( don’t worry about overstuffing). Pull together the open edges and use toothpicks to seal ( like you are stitching the edges together). If you find it difficult to use toothpicks, another easy way is it close the cavity by tying it with a kitchen twig.
Season, sear, and bake – Coat stuffed chicken breast generously with the seasoning blend mentioned in the recipe. Before baking the chicken in oven, sear them on a stove top to caramelize and form a golden crust.
Recipe Tips
- For less heat in the stuffing, remove the seeds from the jalapeno while cutting. Alternatively, you can also use any other mild chili peppers (though the flavors won’t be the same).
- If you find it difficult to seal the breast with toothpicks, tie the stuffed chicken together with a twig.
- Searing the chicken breast first caramelizes the chicken, so try not to skip the step.
- For extra flavor, sear or grill the jalapeno peppers on a greased cast iron skillet or open flame, let it cool and then chop.
- Don’t forget to remove the toothpick before serving.
Serve this Jalapeno Popper Chicken With
This is quite rich and filling on its own. So serving a light salad with a refreshing dressing like this roasted beat arugula salad, Roasted Cauliflower Salad, Italian Chopped Salad to make a balanced the meal.
Prep Ahead and Storing Leftovers
You can do the prep ahead and cook the chicken before serving. Stuff and seal chicken with toothpick. Season the chicken and store in an air tight container. When ready to serve, take out the chicken, sear in a skillet and bake it for 5-6 minutes extra or until the chicken is cooked through.( Becuase the chicken will be cold, it will take extra time to cook).
Leftovers can be stored for up to 2 days in the refrigerator. Upon storing, the stuffing might get solid, but don’t worry upon reheating it will become creamy again.
Interesting Chicken Breast Recipes to Try
Jalapeno popper chicken breast
Ingredients
- 3 large Boneless Chicken Breast
- 4 ounce Cream Cheese
- 1 cup Shredded Cheddar ref note 1
- ⅓ cup Crispy bacon
- ¾ teaspoon Garlic powder
- 2 Jalapeno peppers diced fine
- Salt and pepper to taste ref note 2
To season chicken breast
- 1 teaspoon smoked paprika
- 1 teaspoon Garlic powder
- ½ teaspoon Pepper
- ½ teaspoon Salt
Instructions
- Preheat oven to 180°C/350°F.
- Using a pairing knife, butterfly chicken by cutting horizontally halfway, creating a small cavity. Take care not to cut the chicken all the way through. If the butterflied chicken breast it too thick around the top edge, pound it gently to thin out a bit.
- Mix all the ingredients for stuffing.
- Stuff inside the chicken pockets, about 2-3 heaping tablespoons to each breast. There is nothing called overstuffing, so don't worry.
- Pull together the edges and Seal with toothpicks like you are stitching them together. If you are finding it difficult to use toothpicks, use kitchen twigs and tie the breast bringing together the open edges.( the easier way).
- Mix together the garlic powder, paprika, salt, and pepper for seasoning. Coat stuffed chicken breast generously with the seasoning on both sides.
- Heat oil in a cast iron skillet to medium-high heat. Place stuffed chicken top side down and sear for 2-3 minutes until its golden brown in colour. Carefully flip and sear for another 2 minutes. ( ref note 3).
- Transfer the skillet to the oven and bake seared chicken breast in the oven for 12-15 minutes depending on the thickness.
- Rest it for 5 minutes before serving.
Notes
- You can use a mix of mozzarella and sharp cheddar,also add some parmesan cheese to the stuffing.
- Cream cheese and cheddar already have salt in them, so add extra salt accordingly.
- Though the recipe is for 3 chicken breasts, the photos in the post shows only 2 because it was not large enough to cook all the three together.
We love making this stuffed chicken and always fight for the crispy cheese on the skillet.