Jalapeno Popper Chicken Recipe
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Goodness gracious, y’all. This Jalapeno Popper Chicken is fabulous. And I mean FABULOUS!
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.
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, 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.
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!
Here’s my Jalapeno Popper Chicken recipe. I can’t wait to hear how you love it!
Jalapeno Popper Chicken Recipe
Ingredients
- 6 chicken breasts
For the Jalapeno Popper Topping:
- 3 slices bacon, diced
- 2 jalapenos, deveined, deseeded and diced
- 1/4 cup diced onion
- 1 8-ounce package cream cheese,, softened
- 1/2 cup mayonnaise
- 1 cup grated Cheddar cheese
- 1/2 cup shredded Parmesan cheese
- For the topping:
- 1/2 cup crushed butter crackers, 1/2 sleeve
- 1/2 cup Parmesan cheese
- 4 tablespoons butter, melted
Instructions
- Preheat oven to 425º F. Place chicken breasts in a small casserole dish and bake until juices run clear when pricked, about 45 minutes.
- 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.
- Remove chicken from oven and reduce oven heat to 350º F. Spread jalapeno popper topping on top of chicken until well-covered.
- 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.
- Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xoxo
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Recipe is 🔥
Made last week.
Making again today.
And probably next week.
I’m shredding the chicken in our crockpot today though… too hot to keep the oven on that long here in S.FL
Angela, I’m loving that you are making this recipe so often. Cooking the chicken in the slow cooker and shredding is an excellent idea! Thanks so much for letting me know how much you like this recipe!
Hi these look amazing!
I wanted to know if I can freeze them raw? and then cook them? doe sthat impact the cooking time at all?
Hi – You can mix the filling and put in airtight containers and freeze up to 3 months, then thaw and follow the recipe from there. Hope you enjoy them! Thanks!
Really good! I’ve also made it with purchased pre-cooked bacon (when I was out for breakfast at the Dutch Market) and then cooked the oinions and jalapenos in a little olive oil. It was just as great.
I’m so glad you liked it Diane! Thanks so much!
I’ve made this before, as is, and everyone loved it! Can I make this and then freeze it (cooked)? I want to make it for a friend who lost her son. I want them to be able to thaw it and reheat it easily. Not sure how the cream cheese and crackers would do.
I’m so glad you enjoy it, Diane. My family loves it too.
What a sweet gesture to make a meal for your friend. Please give her my condolences – so extremely heartbreaking to hear that.
As far as freezing this meal, it should be good for 3 months when frozen in an airtight container. Thanks so much! xo
I am on a low carb diet. Can you give me the nutritional information? I also watch calories.
Hi Marlene,
I don’t have the nutritional information on this recipe. I use online apps such as My Fitness Pal to input the recipe ingredients and serving size to get the information I need. I’m adding nutritional info to some of my recipes now, but for the others I get great info from apps such as the one I mention. Hope this helps! Enjoy the chicken! Thanks!
Does anyone know the carb count for this dish? By the way, It’s so yummy!
I’m so glad you like it! It’s a delicious dish that’s so full of flavor!
I don’t know the count, but you can put the type and amount of ingredients, along with your serving size into an calorie counter application such as My Fitness Pal or something similar and get the carb count for the serving you’ve made. Thanks!!!
How many carbs in this dish?
I have made this a bunch of times and we absolutely love it! One thing I do differently is that I use leftover chicken and just mix all the ingredients together and for the topping use either bread crumbs or crackers with the rest of the ingredients. It’s a great way to use of leftover chicken. Thanks so much for posting!!
*I used two, very large chicken breasts pounded out to an equal thickness.
*For the Jalapeño topping, I cooked the bacon (4 slices) first, by itself and drained off most of the grease and set it aside. Then I sauted the jalapeños and onion (1/2 of a large, diced) in the same skillet along with 1 TBS minced garlic (from the Sam’s Jar) and a handful of sliced green onions till tender. Then I mixed it together with the cheeses and Greek Yogurt (Oikos brand) and the cooked bacon.
*For the chicken, I sprayed an 8X8 baking dish with butter favor pam, put the chicken in and baked in the oven at 425* for 20 minutes Then I reduced the heat to 350* took the chicken out of the oven and topped with the jalapeño topping and then crumb topping.
(*For the crumb topping, I used half a sleeve of Club crackers pounded in a ziplock bag until crumbly, added the cheese and melted butter).
*Then I put the chicken back in the oven for 15-20 minutes and until the cracker are slightly browned.
*Served warm with sides of Mexican Rice (Pioneer Woman Recipe) and a can of DelMonte Mexi Corn, heated.
*This is one of the best recipes for Jalapeño popper chicken I’ve ever fixed and i t’s sooooo easy to make!! I also usually have leftover filling that I put into the freezer in a container until the next time I want to make this, the filling freezes really well!!
What an amazing recipe Robin, thanks for posting!!! 🙂