Low Carb Jalapeño Popper Chicken Recipe

I am loving this Low Carb Jalapeño Popper Chicken recipe as it perfectly blends tender, seasoned chicken with a creamy, spicy cheese medley and crispy bacon. The pickled jalapeños add a surprising kick that makes every bite a delicious adventure. This dish is a guilt-free celebration of bold flavor.

I love making this Low Carb Jalapeño Popper Chicken because it keeps my dinners exciting without sacrificing my keto lifestyle. I start with four boneless skinless chicken breasts seasoned with about a 1/2 teaspoon salt per side, freshly ground black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon smoked paprika.

When I cook this, I mix 8 oz of softened cream cheese with 1 cup shredded cheddar cheese and 1/2 cup shredded Monterey Jack cheese creating a rich sauce that loads the chicken with protein and healthy fats. Then, I toss in 1/2 cup chopped pickled jalapeños for that spicy hit and top it off with 4 slices of cooked, crumbled bacon for an extra crunch.

My family raves about this meal because it is not only flavorful, but its nutritional value really makes it a keeper for any easy low carb keto dinner night.

Why I Like this Recipe

I love how the creamy cheese filling mixed with the spicy jalapeños makes every bite super delicious. Even though it sounds fancy, it totally feels like a cozy comfort food.

I really like that its a low carb and keto friendly meal, but it doesn’t compromise on flavor at all. I can enjoy a hearty dinner without feeling guilty about it.

I adore the crispy bacon bits in the mix. They add a great crunch and a little saltiness that really makes the dish stand out.

I appreciate that the recipe is pretty simple to follow, even if it takes a few steps. Despite its flaws and my own kitchen mishaps sometimes, it never fails to impress me every time I make it.

Ingredients

• Chicken breasts are packed with protein and low in fat, making the dish satisfying and healthy.
• Cream cheese adds a rich, creamy texture while lending a mild flavor that complements the spicy kick.
• Cheddar cheese provides a sharp taste and extra calcium, melting perfectly into the dish.
• Pickled jalapeños bring a tangy sour note and vibrant spice, which livens up every bite.
• Bacon gives a savory crunch and smokey flavor although its fat makes it an indulgence.

Ingredient Quantities

• 4 boneless skinless chicken breasts
• About 1/2 teaspoon salt per side (or to taste)
• Freshly ground black pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup chopped pickled jalapeños (adjust based on how spicy you like it)
• 4 slices bacon, cooked and crumbled

How to Make this

1. Preheat your oven to 375°F and lightly grease a baking dish.

2. Carefully butterfly each of the 4 chicken breasts by cutting horizontally so you can create a pocket inside.

3. Season both sides of the chicken with about 1/2 teaspoon salt per side, freshly ground black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika.

4. In a medium bowl, mix together 8 oz of softened cream cheese, 1 cup shredded cheddar cheese, and 1/2 cup shredded Monterey Jack cheese.

5. Stir in 1/2 cup chopped pickled jalapeños and 4 slices of cooked and crumbled bacon into your cheese mixture.

6. Spoon a generous amount of the cheese mixture into each chicken breast pocket. Press gently so it stays inside.

7. Place the stuffed chicken breasts in your prepared baking dish and pop them in the oven.

8. Bake for 25 to 30 minutes, or until the chicken is cooked through and the cheese inside is all bubbly and melty.

9. If you want extra crispy bacon bits on top, broil the chicken on high for an extra 3-5 minutes at the end (just be sure to watch it closely).

10. Let it rest a few minutes before serving so all the juices settle in, then enjoy with your favorite low carb side dish.

Equipment Needed

1. Oven – Needed to preheat at 375°F for proper cooking
2. Baking dish – To place and bake the stuffed chicken breasts
3. Sharp knife – Used for butterflying the chicken breasts on a cutting board
4. Cutting board – Essential for safely slicing the chicken
5. Medium mixing bowl – For blending the soft cream cheese with the shredded cheeses and other mix-ins
6. Measuring cups and spoons – To accurately measure the cheeses, jalapeños, bacon, and seasonings
7. Spoon or spatula – Needed for stirring the cheese mixture and scooping it into the chicken pockets
8. (Optional) Broiler-safe setup – Either your baking dish if suitable or a separate pan, if you want to broil for that extra crispy finish

FAQ

• Q: Can I use chicken thighs instead of breasts?
  A: Sure you can but remember that thighs may take a bit longer to cook so keep an eye out for doneness.
• Q: Do I have to pre-cook the bacon?
  A: Yes, do cook and crumble the bacon before adding it to the mix so that its flavor pops up in the dish.
• Q: Can I adjust the spiciness?
  A: Absolutely, if you don’t like too much heat just reduce the amount of pickled jalapeños or leave out the seeds to tone it down.
• Q: Is it possible to make this ahead of time?
  A: Yup, you can make the filling in advance and store it in the fridge until you’re ready to stuff the chicken, just be sure to bring it to room temp before cooking.
• Q: What sides would go well with it?
  A: A simple side salad or steamed veggies work great to keep everything low carb and balanced.

Low Carb Jalapeño Popper Chicken Recipe Substitutions and Variations

• If you can’t find boneless skinless chicken breasts, you might use turkey cutlets or even chicken thighs (just keep in mind the cooking time might change a bit).
• If cream cheese isn’t available, try using Neufchâtel cheese or a thick Greek yogurt mixed with a little lemon zest to get that creamy texture.
• Instead of shredded cheddar, you could use pepper jack cheese for a bit more spice or stick with a sharp cheddar if that’s what you have.
• If you don’t have Monterey Jack, provolone or even mozzarella can be used as a substitute, though they might melt a little differently.
• If pickled jalapeños are hard to come by or you’re looking for something fresher, try using thinly sliced fresh jalapeños or even a few dashes of your favorite hot sauce.

Pro Tips

Here’s a rewritten version of the recipe with some extra pro tips thrown in:

1. Preheat your oven to 375°F and lightly grease your baking dish.
2. Take your 4 chicken breasts and carefully butterfly each one by cutting horizontally to make a pocket.
3. Season both sides with about 1/2 teaspoon of salt per side (or however you like), plenty of freshly ground black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika.
4. In a medium bowl, mix 8 oz softened cream cheese with 1 cup shredded cheddar cheese and 1/2 cup shredded Monterey Jack cheese.
5. Stir in 1/2 cup chopped pickled jalapeños and 4 slices of cooked, crumbled bacon.
6. Stuff each chicken breast pocket with a generous amount of this cheesy mixture. Just press it in gently so it stays inside.
7. Place the stuffed chickens in your baking dish and get them in the oven. Bake for about 25 to 30 minutes or until the chicken is fully cooked and the cheese inside is all bubbly and melty.
8. If you want extra crispy bacon bits on top, put the dish under the broiler on high for another 3 to 5 minutes. (Make sure you watch it close so it doesn’t burn!)
9. Let it rest for a few minutes so all the juices settle. Then, enjoy with your fav low carb side.

Pro Tips:
• If your cream cheese isn’t as soft as it should be, try leaving it out at room temp for a bit before mixin it with the other cheeses so everything blends better.
• When butterflying the chicken, you can use a sharp knife to make the cut really clean. A slight miscut might cause the filling to leak out a little, so be careful.
• For an extra burst of flavor, add a little extra garlic or even a sprinkle of chili powder to the seasoning.
• If you are not a fan of super spicy, lower the amount of jalapeños, but keep some for that tangy burst of flavor.