Description
Jalapeño Popper Chicken Bake combines the creamy, cheesy heat of jalapeño poppers with juicy baked chicken for a weeknight-friendly dinner that’s rich, satisfying, and full of flavor. It’s low-carb, keto-friendly, and absolutely irresistible!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tsp garlic powder
- 6 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2–3 jalapeños, seeded and finely diced
- 1/4 cup cooked bacon, crumbled
- 1/4 cup green onions, sliced (optional)
- 1/2 cup shredded cheddar or pepper jack (for topping)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Season chicken breasts with salt, pepper, and garlic powder. Place them evenly in the baking dish.
- In a medium bowl, mix together the cream cheese, sour cream, shredded cheddar, mozzarella, jalapeños, bacon, and green onions until well combined.
- Spread the mixture evenly over each chicken breast, covering them fully.
- Top with additional shredded cheddar or pepper jack cheese.
- Bake for 30–35 minutes or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
- Let it rest for 5 minutes before serving. Garnish with extra jalapeño slices or green onions if desired.
Notes
- Use rotisserie or pre-cooked chicken to make a casserole version—just layer the cheese mixture over shredded chicken and bake.
- Adjust the number of jalapeños to suit your spice preference.
- To make it crispier, broil for the last 2–3 minutes.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 115mg
Keywords: jalapeno popper chicken, keto chicken bake, low carb jalapeno chicken, cheesy chicken bake, spicy chicken recipe