Jalapeno Popper Chicken Recipe

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

 

Jalapeno Popper Chicken Recipe |©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 | ©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 | ©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 | ©addapinch.com

 

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

 

5.0 from 13 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.
Author:
Serves: 6-8
Ingredients
  • 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
Instructions
  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.

 

Enjoy!
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

 

DISCUSS

  1. 9

    says

    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!

  2. 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 :+)

  3. 15

    daduk says

    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.

  4. 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…

      =D

  5. 18

    Syd says

    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

  6. 19

    Anne K says

    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.

  7. 20

    Missy says

    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!

  8. 22

    Cathy says

    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!

  9. 23

    Lisa says

    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!

  10. 25

    Kimber H says

    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!

  11. 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.

  12. 27

    says

    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.

  13. 29

    Annie says

    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.

  14. 31

    Lavette says

    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.

  15. 32

    mary nichols says

    I love your recipes. I have not tried any yet. a friend sent this to me on facebook. I’ve got to have them handy so I can cook a good meal!

  16. 33

    Kathryn Mercer says

    Fixed this last night along with a green salad & there were no leftovers! Everyone loved it!!!!!

  17. 34

    Joan says

    Six breasts is a heck of a lot of chicken! East breast = two boobs. Did you mean three breasts? (Or six breast-halves?)

  18. 36

    Nick Neuman says

    Two words….wow….loved every bite!!!…okay that was four words….Absolutely fantastic recipe..tasted just like a popper…I was in chicken heaven

  19. 37

    Belinda says

    I really want to try this but have a question about the size pan. Does this recipe as stated make ‘a small casserole dish’? If so, would you say to double the recipe if I needed to make a 9 x 13 size pan of it? I’m thinking of taking it to a function next week & need to take a 9 x 13 size casserole dish to it. Also, have you ever tried the recipe using any of the flavored cream cheeses? I never even knew they existed until I made an enchillada recipe a few weeks ago and it called for a specific flavored blend of cream cheese – & I loved it. It gave that little extra zing to the dish. Thanks so much for the recipe! I’m anxious to try it.

  20. 40

    Tammy says

    Thank you for this wonderful recipe! We had it for supper tonight. As we are working on going grain free, I made this without the crackers. (We used baby bell peppers on the side for sweetness and crunch.)

    As I was serving children as well and I had used most of my bacon this morning and the rest of what I had was frozen, I tweaked the recipe just a tad:

    1) I used jarred bacon bits. (4 Tbs)
    2) I used two small skillets. I put about 2 Tbs of bacon grease in each skillet. I put the onions in one and peppers in the other.
    3) I mixed all the ingredients except the peppers, then topped the chicken. I only put the peppers on the pieces the adults would eat.

    Everyone thought it was delicious! They look forward to having it again. :-)

    The only suggestion I received was from my husband. The chicken breasts were rather big this time. He suggested that if that is the case in the future that I split them, put all the yummy goodness inside the breasts, then wrap the breasts in bacon and bake. “You have to have something to keep all the yummy goodness inside,” he said. :-)

  21. 42

    Melodee says

    Where can I find the nutrition facts for this recipe? Looks amazing and I can’t wait to try it… but I have to have the nutrition info! :)

    • 43

      says

      Hi Melodee, I recommend using a tool dedicated to calculating the nutritional value of a given recipe. For instance, I use Calorie Count and recommend it. You can enter the recipe and any adjustments you plan to make to the actual recipe when you prepare it.

  22. 44

    says

    I’m drooling right now! We just bought a massive amount of jalapenos and I was looking for something to do with them and stumbled upon this mouth watering goodness :) I can’t wait try it. I was wondering if you have ever left off the bacon though or maybe used crumbled ‘real’ bacon bits (I’m trying to avoid the grocery store today!)

  23. 45

    Elisha Enoksen says

    Looks awesome! I’m making this tonight, but would love if you all would chime in to let me know if you used the mayo or the Greek yogurt. Also, when you say butter crackers, do you mean something like Ritz crackers or is there something called “butter crackers”?

  24. 47

    Brandy Isham says

    We made this for dinner last night. I can’t measure, so I ended up using a whole cup of yogurt instead of just 1/2 (oopsie). It was still really good. I think we will add more peppers next time. We completely cleaned them out, so there was no heat. We’ll keep some of the seeds and veins next time plus we really love the pepper taste. (I’m thinking 6 peppers with a bit of the spice left in). It was AMAZING

  25. 48

    Jane Perkins says

    I have made this twice and my husband goes NUTS over it!! The second time I went a little easier on the crumbs and I liked it better. Great recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: