Jalapeno Popper Chicken Recipe

Goodness gracious, y’all. This Jalapeno Popper Chicken is fabulous. And I mean FABULOUS!


Jalapeno Popper Chicken Recipe from addapinch.com


If your family enjoys the flavors of Jalapeno Poppers or Jalapeno Popper Dip, then they will fall in love with this Jalapeno Popper Chicken recipe. Promise.

Jalapeno Popper Chicken Recipe from addapinch.com


And while my recipe includes the step to bake skinless, boneless chicken breasts, you can easily just pick up a rotisserie chicken from your grocery store deli and whip up the ingredients for the topping, mix in the chicken and bake it for about 15 minutes for the cracker topping to brown.

You’ll have this deliciousness on the table in no time flat.


Jalapeno Popper Chicken Recipe from addapinch.com


Or, if you are like me and cook a bunch of chicken at least once during the week to use in so many other recipes throughout the week, this is one of those recipes you’ll be glad you did!


Jalapeno Popper Chicken Recipe from addapinch.com


Here’s my Jalapeno Popper Chicken recipe. I can’t wait to hear how you love it!


5.0 from 8 reviews

Jalapeno Popper Chicken Recipe
Prep time
Cook time
Total time
Jalapeno Popper Chicken makes the perfect meal combining a favorite jalapeno popper dip with baked chicken. A definite go-to family favorite.
Serves: 6-8
  • 6 skinless, boneless chicken breast
  • For the jalapeno popper topping:
  • 3 slices bacon, diced
  • 2 jalapenos, deveined, deseeded and diced
  • ¼ cup diced onion
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup mayonnaise or Greek yogurt
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Parmesan cheese
  • For the topping:
  • ½ cup crushed butter crackers (1/2 sleeve)
  • ½ cup Parmesan cheese
  • 4 tablespoons butter, melted
  1. Preheat oven to 425º F. Place chicken breasts in a small casserole dish and bake until juices run clear when pricked, about 45 minutes.
  2. While chicken is baking, prepare jalapeno popper topping for chicken. Add bacon, jalapenos, and onions to a small skillet and fry until bacon is crispy and jalapenos and onions are tender. Remove from heat and add to a small mixing bowl. Add cream cheese, mayonnaise or yogurt, and cheeses to mixing bowl and cream together with bacon mixture until well-combined.
  3. Remove chicken from oven and reduce oven heat to 350º F. Spread jalapeno popper topping on top of chicken until well-covered.
  4. For the topping, mix together crushed crackers, cheese, and melted butter. Sprinkle on top of jalapeno popper topped chicken. Bake until crackers are lightly browned, about 15 minutes.
  5. Serve warm.


Robyn xoxo


If you enjoy this recipe, you may also like:

Spinach Artichoke Chicken Recipe

Jalapeno Popper Dip Recipe

Jalapeno Buffalo Chicken Bites Recipe

Chicken Tostadas Recipe


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About Robyn

A seventh generation Southern wife and mom who loves to share simple, fresh, and scrumptious recipes the whole family will enjoy.


  1. 1

    Hi Robyn. This sounds so good. Thank you and have a great Mother’s Day weekend!

  2. 2

    Um yes!!!! Love this!! Soo good!

    Happy mothers day weekend!

  3. 3

    OHMIGOSH. Robyn. My waistline will never be the same again… ;)

  4. 4

    want this right this very second!!!

  5. 5

    Oh my goodness, Robyn! I think I could eat the whole batch all by myself.

  6. 6

    I can hardly wait to try this!!! Thanks for the yummy recipe!

  7. 7

    Oh lord, YES! I don’t even like chicken that much and I’m drooling!

  8. 8

    Oh clever! Is it spicy? Because I love a spiciness and that just sounds like it will make my chicken amazing!

  9. 9

    Looks so good Robyn!
    I can’t even take it!
    My sister has been dying for me to make the Jalepeno Dip she makes.
    Looks delish!
    And your pictures are incredible!

  10. 10

    Oh my, I need to make this like NOW, really I just realized how hungry I am, but I wasn’t before I got here! XOXO love this!

  11. 11

    Whoa this is a must have, love these flavors!!

  12. 12

    I read the title of this post out loud and my husband flipped out.He cannot wait to try it. I’m afraid I am going to have to talk him out of adding habaneros, though.

  13. 13

    Yum! My husband will love this :) I can’t wait to try this recipe!

  14. 14
    mysweetiepiepie vintage says:

    This sounds soooo yummy, my husband will love it!

    I’ve pinned it here so I can try it next week

    Thanks :+)

  15. 15

    This recipe was fabulous. I thought this dish would have a little bit more spice to it but it didn’t. Don’t know if you need more jalapenos or maybe leave the seeds in. Other than that, the taste was awesome and and smelled delicious while cooking. Thanks for the recipe.

  16. 16
    Catsmom says:

    Just wondering, do you really bake the chicken breasts for an hour total? It seems like they would be very dry after all that time in the oven. Most recipes for baked chicken breasts are for 35-40 minutes.

    • 17
      Rockpaperscissors says:

      I agree with Catsmom…Maybe you could quickly pan-fry the chicken breasts on both sides to get a bit of browning, then remove from pan while still undercooked, add the jalapeno mix, and THEN put in the oven for browning?

      Guess it depends on how big your breasts are. Er, I mean how big the chicken breasts are…


  17. 18

    Wow, I made these tonight – I had family visiting. THEY (and I) LOVED it. So delicious and easy to make, will make again! Thank you

  18. 19

    Absolutely delicious. I live in Poland and can’t find fresh jalapenos so I used the jarred ones… it still tasted fantastic. I left the seeds and it added the perfect amount of spice.

  19. 20

    This was fantastic! We left the seeds in the jalepenos and did not devein them so they kept their heat. I did not have enough crackers for the topping and used some bread crumbs. I also did not have shredded Parmesan cheese so used grated instead (half the amount though). My husband and I both loved it. We will definitely be making this again!

  20. 21
    Anne Marie says:

    Hi! This looks amazing! Do you know if it freezes well?

  21. 22

    Made this for supper tonight and WOW!!! My husband and I both loved it! I didn’t have any butter crackers so used saltines instead and it was still really tasty. Thank you for a great recipe. This will be on my repeat list!

  22. 23

    This is one of the best (and least healthiest) recipes I have made in a long time. Very tasty. The bacon really puts it over the edge! Thanks for this creation!

  23. 24

    Tried this for the first time this evening…. Wow :) this kicked butt, excellent recipe…

  24. 25

    I’ve made the topping as a dip and everyone loves it. I had been thinking about using it to make stuffed chicken breasts but topping a chicken breast would be so much easier. Awesome!

  25. 26
    Melinda Moorehouse says:

    I made this with rotisserie chicken since I had some leftover. I added a poblano pepper to it also and used sour cream instead of yogurt or mayo.

  26. 27

    OMG! If you’re looking for a new exciting chicken recipe, look no further! We were fresh out of bacon so we skipped that. But it was still tastebud blowing tasty! Cooking the chicken before topping it and crisping up the crumb topping… GENIUS! Thus is def a keeper in our house. Thank you for sharing. And I mean that, you don’t even know.

  27. 28

    great recipe. Love it. I didn’t cook the chicken the whole hour.

  28. 29

    Any idea if I could use breadcrumbs instead of crumbled crackers for the topping? My mother-in-law just gave us an enormous, Costco-sized bag of breadcrumbs that I’m trying to use up. I am so excited to try! Like Renee, I read the title and my husband went into a fit of excitement.

  29. 31

    I loved this recipe the moment I saw it, and my boyfriend asked me to make it again less than a week after the first time! Thanks so much!

    The second time around I cooked the chicken differently prior to topping. I put a little salt and pepper on the chicken breasts and put them in a pan with olive oil over medium-high heat – one minute on the first side, flip, cover, and turn heat to low for 10 minutes. After the 10 minutes, turn the heat off, keep them covered for another 10 minutes (No Peeking). The result: beautifully moist chicken breasts ready to get their jalapeno popper on!

    I also added more jalapenos, but that’s because my boyfriend and I are spice nuts! I also make less chicken breasts than the recipe calls for, since there are only two of us, but I use the extra cream cheese spread the next day on bread or crackers, or on my morning bagel! Truly an awesome recipe.

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