Description
Jalapeño Popper Chicken is a flavorful and creamy dish combining tender seared chicken breasts with a rich, spicy sauce made from jalapeños, cream cheese, cheddar, and bacon. This recipe offers a perfect balance of heat, creaminess, and savory notes, making it a comforting yet exciting main course ideal for weeknight dinners or entertaining guests.
Ingredients
Scale
Chicken and Seasoning
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- ¾ teaspoon paprika
- 1-2 tablespoons olive oil
- 1 teaspoon hot sauce
- ½ chicken bouillon cube
- ¾ teaspoon each: oregano, mustard powder, parsley, onion powder
- ½ teaspoon garlic powder
Sauce and Topping
- 1 ½ cups chicken broth
- 2 tablespoons butter (or reserved bacon drippings)
- 3-4 jalapeños, seeded and diced
- 3 cloves garlic, minced
- 2 tablespoons flour
- 4 oz. cream cheese, softened and cut into cubes
- ½ cup sour cream
- ¾ cup shredded cheddar cheese
- 5 strips cooked bacon, roughly chopped
- 3 green onions, sliced
Instructions
- Cook the Bacon: Cook the bacon low and slow in a separate skillet until crispy on both sides. Reserve about 2 tablespoons of the drippings to use later in place of butter, and roughly chop the bacon once cooled.
- Prepare Sauce Ingredients: Combine chicken broth, hot sauce, chicken bouillon cube, oregano, mustard powder, parsley, onion powder, and garlic powder in a medium measuring cup with a spout. Set this sauce mixture aside.
- Prepare Chicken: Slice each chicken breast in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and use the textured side of a meat mallet to pound the chicken to about ½ inch thickness.
- Season Chicken: Season both sides of the chicken slices with salt, pepper, and paprika evenly.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken for 4-5 minutes per side until a golden crust forms. Remove from pan and set aside.
- Sauté Jalapeños and Garlic: Turn off the heat and allow the pan to cool slightly. Add butter or bacon drippings to the skillet and turn heat to medium. Add diced jalapeños and minced garlic, cooking for about 3 minutes with continuous stirring until softened.
- Add Flour: Sprinkle in the flour and cook for 1-2 minutes while stirring to remove the raw flour taste.
- Add Sauce Mixture: Slowly add the prepared sauce mixture in small increments, stirring constantly. Bring the sauce to a boil, then reduce the heat to low and let it simmer and cool for 1 minute.
- Incorporate Cream and Cheese: Stir in the cream cheese and sour cream until fully melted and combined. Gradually add the shredded cheddar cheese while stirring continuously until melted.
- Combine Chicken and Sauce: Return the seared chicken to the skillet and spoon the sauce over the top. Allow the chicken to warm through in the sauce for 2-3 minutes.
- Garnish and Serve: Top the finished dish with chopped crispy bacon and sliced green onions. Serve with your choice of sides like rice, black beans, coleslaw, roasted potatoes, garlic bread, tortilla chips, corn salad, or roasted vegetables.
Notes
- For more heat, leave some jalapeño seeds in or add extra hot sauce.
- Using reserved bacon drippings instead of butter adds deeper flavor.
- Pressing the chicken ensures even thickness for uniform cooking.
- This dish pairs well with simple sides to balance the spicy, creamy sauce.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
