Jalapeno Popper Chicken has tender chicken layered with creamy, flavorful cream cheese, fresh jalapenos, melted cheddar cheese, then topped with crispy bacon. This delicious recipe is gluten-free, low carb, and keto-friendly!
The ketogenic diet has been trending in the US recently. It consists of high-fat, low-carb eating that is supposed to put your body into a fasted state called ketosis. Though its currently trending, it was introduced by modern physicians as a treatment for epilepsy in the 1920s. My mother-in-law has been doing keto for a while now and really likes it. It is awesome when you can find a plan you like and really stick to it. That is the inspiration behind this dish.
Plus, who doesn’t love a good chicken dish? This recipe for jalapeno popper chicken is amazing with chicken breast, jalapenos, melty cheese, and crispy bacon!
Ingredients
How to Make Jalapeno Popper Chicken
- Cook the bacon. Cook the bacon on a foil-lined cookie sheet until crispy. Let drain on a paper towel-lined plate. Crumble once cooled.
- Mix cream cheese. Mix cream cheese, garlic, paprika, salt, and pepper. I like to use less fat cream cheese because it is more spreadable.
- Layer. Place chicken in a baking dish then spread the cream cheese over top. Top with jalapenos then shredded cheese.
- Bake. Bake 40-45 minutes until cooked completely through. Sprinkle crumbled bacon over top the last 10 minutes of cooking. Let cool slightly before serving.
Storing Jalapeno Popper Chicken Casserole
Store in an airtight container in the refrigerator for 4-5 days. The leftovers are really good!
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More Chicken Recipes
Jalapeno Popper Chicken
Equipment
- cookie sheet
- aluminum foil
- 13 by 9 pan
- small bowl
Ingredients
- 5 slices bacon
- 8 ounces reduced fat cream cheese room temperature
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp pepper
- 2-2½ pounds chicken tenderloins or breasts
- 6 fresh jalapenos stem removed, deseeded, and sliced in ½ lengthwise
- 1½ cups sharp cheddar cheese shredded
Instructions
- Preheat oven to 375°F.Line a cookie sheet with foil.Place bacon on the lined cookie sheet. Cook until crispy (15-20 minutes). Place on a paper towel-lined plate to remove excess grease. Crumble bacon once cooled.
- Meanwhile, spray the baking dish with nonstick cooking spray. In a small bowl, mix cream cheese, garlic, paprika, salt, and pepper until well combined.
- Place chicken in the baking dish in a single layer.Spread cream cheese evenly over chicken. Place jalapenos on top of the cream cheese, then sprinkle cheese over the top.
- Bake 40-45 minutes or until cooked through with no pink and the internal temperature is 165°F. Top with crumbled bacon the last 10 minutes of cooking. Let cool slightly before serving.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
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