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!

 

4.9 from 21 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

 

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Comments

  1. 81

    Renee says

    It just says “small casserole dish” but it calls for 6 chicken breasts…? Seems like a 9×13″ would be called for.

    Can anyone tell me what size pan they used?

  2. 82

    says

    This recipe is amazing! I’ve made it 5 times already! After the first time, I instead cut up the chicken like in the comments, added cooked chicken to the mixture, & baked like a casserole. I also only cooked the boneless skinless chicken @ 350 for 30min.

  3. 84

    LORI BREWER says

    I just have to say…I have made this A FEW times and I LOVE IT!!!!!!!!!!!!!!!!!! My husband cannot get enough!

  4. 85

    Christine says

    What do you serve with this? Was thinking rice but any other suggestions? Sounds delish!

  5. 87

    Brooke says

    I love this recipe! I always use panko bread crumbs instead of crackers. I also added taco seasoning to the bread crumbs to add extra spice.

  6. 89

    Bethany says

    We made a few tweaks, but really enjoyed this recipe. I made it once as directed, and then the 2nd time, I pounded the chicken a little thinner so all pieces were even. I baked for 20 min at 425 degrees. I cooked the bacon until crisp in the pan, the let it out to cool. I sauteed the jalapenos (with a few seeds for additional heat), onions, and 1 tsp of minced garlic in the pan. I also used panko bread crumbs in lieu of crackers. Thanks so much for sharing!

  7. 92

    Brenda says

    I made this Sunday. Took the advise of others and cooked the bacon a bit before I added the pepper and onion. One by one, as everyone took their first bite, I knew it was a winner. I can’t tell you how delicious this is. I will absolutely be making this again.

  8. 94

    Bonnie says

    Great recipe! My family really enjoyed it! For the amount of topping, one could use 8 chicken breasts instead of 6. The chicken cooked in 30-35 minutes at the instructed temperature. Next time I will fry the bacon alone for a few minutes then add the onions and jalapeños as I found the onions and jalapeños were done before the bacon was crispy. I also used panko bread crumbs in place of the crackers. Also light cream cheese works well in place of regular cream cheese. For a bit more zip, I think I will add one more jalapeño pepper next time.

  9. 95

    Amanda says

    I’d reduce cooking time for chicken to about 25 minutes, you can also cut the chicken up and mix it with cheese mixture before spooning it into the baking dish.

  10. 96

    Felisha says

    I made this last night, it was amazing! I chopped the chicken up and mixed it in the cheese mixture and then put it in the baking dish and topped it with the crackers. My husband is a huge fan of this recipe. :)

  11. 97

    Dawn says

    Can you tell me approximately how many ounces to use for the chicken. Costco sales their rotisserie chicken already cut up. So, I’d like to make this casserole style using their chicken.
    Thank you

    • 98

      Angela says

      I used the bagged Costco rotisserie chicken. It came out excellent. I used the entire bag (42 oz) You should try it!

  12. 100

    Nancy says

    I think this would be great in the slow cooker-put in the chicken and the toppings up to the crackers and let it sit, when you get home from work, put in a casserole dish, add topping and bake or broil til they are browned? Just think it would make a great come home to dish!

  13. 101

    Sandy Stephens says

    This looks and sounds so good! I think I would shred the chicken somewhat though that way I can get it all over the chicken and it be in every bite!! I just made about 300 jalapeno poppers for my freezer! My jalapenos are still producing and I am trying to find other ways to fix them…. this will be added to my KEEPER list!!

    • 102

      Stacy Slaby says

      something we like to do with all our jalepenos is canning them using a bread and butter pickle recipe. Just swap out the cucumbers for fresh sliced jalepenos…it is amazing! Sweet & spicy pickled jalepenos go great in chili, burgers, pizza, you name it!

  14. 106

    Sabrina says

    It is possible to shred the chicken once cooked then top with mixture and bake? Just think it would make for a good meal instead of big chicken breasts. If not shred the chicken, then maybe cut the chicken into chunks and bake it up that way first. Any one tried that?

    • 107

      Karen says

      Yep! We did that this weekend with a chopped up rotisserie chicken. I mixed all the ingredients with the chicken, and baked it for about 25-30 minutes. It took longer for the cream cheese to melt at 350, so I ended up turning the heat up to 400 after 15 min, and covering with foil so the topping didn’t burn. Also use panko bread crumbs instead of crackers. It was amazing!

  15. 110

    Tina L. Pittman says

    This sounds delicious and I can’t wait to try it. I’ll probably add more peppers to mine since we really like spicy food. Thanks so much for the recipe.

  16. 111

    Paula Givens says

    Right up our alley. Sounds soooooooogood.For real. I’m ready to cook this for my sweet HubbaRd. Believe me he’ll love it. Have a nice day

  17. 114

    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!

  18. 115

    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

  19. 117

    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”?

  20. 118

    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!)

  21. 119

    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! :)

    • 120

      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. 121

    Tammy Faulkner says

    Made this tonight and it was absolutely delicious!!!! It’s hard to quit eating it, lol

  23. 122

    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. :-)

  24. 124

    Tara says

    In regards to the mayonnaise vs. Greek yogurt, which ingredient are most people using/loving more?

  25. 125

    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.

  26. 126

    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

  27. 128

    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?)

  28. 129

    Kathryn Mercer says

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

  29. 130

    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!

  30. 131

    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.

  31. 132

    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.

  32. 135

    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.

  33. 136

    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.

  34. 137

    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!

  35. 139

    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!

  36. 140

    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!

  37. 142

    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!

  38. 143

    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.

  39. 144

    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

  40. 145

    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.

    • 146

      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

  41. 147

    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.

  42. 148

    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 :+)

  43. 153

    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!

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