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

Jalapeno Popper Chicken Recipe |©

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 | ©

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 | ©

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 | ©

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

Jalapeno Popper Chicken Recipe

Jalapeno Popper Chicken makes the perfect meal combining a favorite jalapeno popper dip with baked chicken. A definite go-to family favorite.
4.92 from 25 votes

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Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 6 -8
Course Main Course
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 6 skinless boneless chicken breast

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 or Greek yogurt
  • 1 cup shredded 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


  • 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.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xoxo

If you enjoy this recipe, you may also like:

Spinach Artichoke Chicken Recipe

Jalapeno Popper Dip Recipe

Jalapeno Buffalo Chicken Bites Recipe

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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98 Comments Leave a comment or review

  1. 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?

    1. 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!

    1. Im going to make this tonight but will most likely use thighs or tenderloins. And then change the time accordingly. Breasts are just to big.

  2. 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!!

    1. 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!

  3. 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!

  4. 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

  5. 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. 🙂

  6. 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.

  7. 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.

  8. 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.

  9. 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!

  10. 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.

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

  12. 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.

  13. 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?

  14. YUM! I used 3 chicken breasts instead, shredded them then added some spiral pasta and cooked it up like a casserole. DELICIOUS. Will definitely be making this a staple in our house!

  15. *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!!! 🙂

  16. 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!!

    1. 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!!!

    1. 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!

  17. 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.

    1. 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

  18. 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.

  19. 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?

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