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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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! 🙂
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.
Made this tonight and it was absolutely delicious!!!! It’s hard to quit eating it, lol
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. 🙂
This recipe was delicious!!
In regards to the mayonnaise vs. Greek yogurt, which ingredient are most people using/loving more?
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.
Two words….wow….loved every bite!!!…okay that was four words….Absolutely fantastic recipe..tasted just like a popper…I was in chicken heaven
I am going to try this and it looks very good.
Six breasts is a heck of a lot of chicken! East breast = two boobs. Did you mean three breasts? (Or six breast-halves?)
Fixed this last night along with a green salad & there were no leftovers! Everyone loved it!!!!!