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
If you enjoy this recipe, you may also like:
*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!!! 🙂
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!
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?
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.
Oh my goodness, this was so yummy! This recipe is a keeper!
I just have to say…I have made this A FEW times and I LOVE IT!!!!!!!!!!!!!!!!!! My husband cannot get enough!
What do you serve with this? Was thinking rice but any other suggestions? Sounds delish!
Hi Christine,
We love it with rice or potatoes and especially with roasted vegetables. Yum!
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.
What great ideas, Brooke! Love it!
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!
Sounds delicious!
Does anyone know how many calories are in this dish?