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5.0 from 30 votes

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 people
Calories: 467 kcal
Course: Main Course
Cuisine: American

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 jalapeños 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

    Cup of Yum
  1. 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.
  2. Combine the sauce ingredients in a medium measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
  3. 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.
  4. Season each side of the chicken with salt, pepper, and paprika.
  5. 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.
  6. 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.
  7. Add the flour and cook for 1-2 minutes, until the raw flour smell is gone.
  8. 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.
  9. Stir in the cream cheese and the sour cream. Once melted and combined, sprinkle in the cheddar cheese, stirring continuously.
  10. Add the chicken back and spoon the sauce on top. Allow it to heat through for 2-3 minutes.
  11. 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.
  • 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.

Nutrition Information

Calories 467kcal (23%) Carbohydrates 10g (3%) Protein 24g (48%) Fat 37g (57%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.3g Cholesterol 130mg (43%) Sodium 991mg (41%) Potassium 446mg (13%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 1359IU (27%) Vitamin C 17mg (19%) Calcium 230mg (23%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 467

% Daily Value*

Calories 467kcal 23%
Carbohydrates 10g 3%
Protein 24g 48%
Fat 37g 57%
Saturated Fat 18g 90%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 0.3g 15%
Cholesterol 130mg 43%
Sodium 991mg 41%
Potassium 446mg 9%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 1359IU 27%
Vitamin C 17mg 19%
Calcium 230mg 23%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.