Description

Jalapeño Popper Chicken combines tender chicken thighs with a rich cream cheese mixture, topped with crumbled bacon and a crunchy panko layer. This comforting dish is perfect for a satisfying dinner that’s both easy to prepare and full of flavor.

Ingredients

Scale

2 pounds boneless skinless chicken thighs, trimmed of excess fat
1 ½ teaspoons kosher salt, divided
1 ½ teaspoons black pepper, divided
1 package (8 ounces) cream cheese, softened
⅓ cup (77 g) sour cream
2 teaspoons garlic, minced
½ teaspoon onion powder
½ teaspoon paprika
3 medium jalapeño peppers, seeded, finely diced, plus more for garnish
6 slices thick-cut bacon, cooked crisp, crumbled
1 cup (113 g) sharp cheddar cheese, shredded
¾ cup (34 g) panko breadcrumbs
2 tablespoons unsalted butter, melted

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Instructions

Preheat the oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish with non-stick cooking spray.
Pat the chicken thighs dry and season both sides with 1 teaspoon of salt and 1 teaspoon of pepper. Arrange them in a single layer in the prepared baking dish.
In a medium bowl, combine the cream cheese, sour cream, garlic, onion powder, paprika, and remaining salt and pepper until smooth.
Spread the cream cheese mixture evenly over the chicken pieces, ensuring complete coverage.
Sprinkle the diced jalapeños over the top, followed by the crumbled bacon and shredded cheddar cheese.
In a small bowl, coat the panko breadcrumbs with melted butter and sprinkle them over the cheese layer.
Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 5 to 10 minutes until the chicken is cooked through and the topping is golden.
Allow to rest for 5 minutes before serving, garnished with fresh jalapeño slices if desired.

Notes

You can substitute chicken breast if preferred, but thighs add more flavor and juiciness.
Feel free to adjust the number of jalapeños to suit your spice tolerance.
This dish can be frozen before baking for an easy meal later.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 2 g
Sodium: 900 mg
Fat: 29 g
Saturated Fat: 12 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 125 mg