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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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!
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.
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.
Oh yes, I think bread crumbs would be excellent!
great recipe. Love it. I didn’t cook the chicken the whole hour.
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.
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.
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!
Tried this for the first time this evening…. Wow 🙂 this kicked butt, excellent recipe…
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!
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!