Jalapeño Popper Chicken
This Jalapeño Popper Chicken has seasoned chicken smothered in a creamy Jalapeño Popper sauce with bacon and green onions. It's an easy skillet recipe and a fun dinner idea!
Servings: 4 people
Calories: 467kcal
Ingredients
Sauce
- 1 ½ cups chicken broth
- 1 teaspoon hot sauce
- ½ chicken bouillon cube
- ¾ teaspoon EACH: oregano, mustard powder, parsley, onion powder
- ½ teaspoon garlic powder
Chicken/Other
- 2 large boneless skinless chicken breasts
- Salt/pepper to taste
- ¾ teaspoon paprika
- 1-2 tablespoons olive oil
- 2 tablespoons butter or bacon drippings
- 3-4 Jalapenos seeded and diced
- 3 cloves garlic minced
- 2 tablespoons flour
- 4 oz. cream cheese softened & cut into cubes
- ½ cup sour cream
- ¾ cup shredded cheddar cheese
Toppings:
- 5 strips cooked bacon roughly chopped
- 3 green onions sliced
Instructions
- Pro Tip: Cook the bacon low and slow in a separate skillet until crispy on each side while you measure out the ingredients/prepare the dish. Consider reserving 2 tbsp. drippings to use instead of butter in the recipe. Roughly chopped once cooled.
- Combine the sauce ingredients in a medium measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
- Season each side of the chicken with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
- Turn the heat off and let the pan cool. Add the butter and set the heat to medium. Add the diced jalapenos and garlic and cook for 3 minutes, stirring continuously.
- Add the flour and cook for 1-2 minutes, until the raw flour smell is gone.
- Add the sauce mixture from step 2 in small splashes, stirring continuously. Bring to a boil, then reduce heat to low and let the sauce cool for 1 minute.
- Stir in the cream cheese and the sour cream. Once melted and combined, sprinkle in the cheddar cheese, stirring continuously.
- Add the chicken back and spoon the sauce on top. Allow it to heat through for 2-3 minutes.
- Top with chopped bacon and green onions. Serving options include rice, black beans, coleslaw, roasted potatoes, garlic bread, tortilla chips, corn salad, and roasted vegetables.
Notes
Pro Tips:
Storage:
Nutritional information is an estimate and is per serving. This recipe makes 4 servings.
- Shred the cheese from a block to ensure is tastes and melts the best. I use Cracker Barrel Sharp Yellow Cheese. Cheddar Jack, Pepper Jack, and Monterey Jack are other great varieties to use.
- Spice Level: This sauce has a kick to it but I wouldn't call it overly spicy. To decrease the spice, be sure to remove the entire white membrane from the jalapeno (that's where the heat is), as well as the seeds
- Serving Suggestions: Jalapeno Popper Chicken pairs well with with Corn Salad, Rice, Black Beans, Coleslaw, Tortilla Chips, Guacamole, Salsa, Roasted Potatoes, Potato Wedges, Roasted Vegetables, Garlic Bread.
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well, just be sure to reheat gradually to keep the sauce from breaking.
Nutritional information is an estimate and is per serving. This recipe makes 4 servings.
Nutrition
Calories: 467kcal | Carbohydrates: 10g | Protein: 24g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 130mg | Sodium: 991mg | Potassium: 446mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1359IU | Vitamin C: 17mg | Calcium: 230mg | Iron: 1mg