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
- 8 ounces 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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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?
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!
Do you think this would be ok to make lo carb and subsitute crushed pork rinds instead of crackers?
I think that sounds like a fabulous idea! Let me know how it turns out for you!!!
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.
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
How do I love this? Let me count the ways….Jalapenos, chicken, cheese, more cheese, yumminess. Well done!
This sounds fantastic!!! Will have to half it since there are only two of us. Can’t wait to try it!!
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!
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
has anyone tried freezing?
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”?