Jalapeño Popper Stuffed Chicken

This recipe brings the bold flavors of a jalapeño popper—creamy cheese, spicy peppers, and salty bacon—inside a juicy chicken breast. It's low-carb, high-protein, and perfect for a family dinner or meal prep.

Yields

Prep time: 20 minutes

Cook time: 25-30 minutes

Servings: 4

Ingredients

The Chicken

4 large boneless, skinless chicken breasts

1 tsp smoked paprika

1 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

1 tbsp olive oil

The Filling

4 oz cream cheese, softened

1/2 cup shredded sharp cheddar cheese

2 fresh jalapeños, seeded and finely diced (leave seeds for extra heat)

4 slices bacon, cooked and crumbled

1/4 tsp onion powder

Instructions

1. Prepare the Filling

In a medium bowl, combine the softened cream cheese, shredded cheddar, diced jalapeños, crumbled bacon, and onion powder. Mix until well combined.

2. Season the Chicken

In a small bowl, mix the paprika, garlic powder, salt, and pepper. Rub the mixture evenly over the outside of all four chicken breasts.

3. Create the Pocket

Using a sharp knife, cut a horizontal slit into the thickest part of each chicken breast to create a pocket. Be careful not to cut all the way through to the other side.

4. Stuff the Chicken

Spoon approximately 2 tablespoons of the cream cheese mixture into each chicken pocket. If necessary, use toothpicks to secure the edges and prevent the filling from leaking out during cooking.

5. Sear and Bake

Preheat your oven to 375°F (190°C).

Sear: Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken for 3–5 minutes per side until golden brown.

Bake: Transfer the skillet to the oven. Bake for 15–20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

6. Serve

Remove the toothpicks before serving. Let the chicken rest for 5 minutes to allow the juices to redistribute and the cheese to set slightly.