Description
Jalapeño Popper Chicken is a delicious dish featuring tender chicken thighs smothered in a creamy jalapeño mixture, topped with crispy bacon and cheese. Perfect for a quick weeknight dinner or a flavorful comfort meal!
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 (optional)
- 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
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 with paper towels, season both sides with 1 teaspoon salt and 1 teaspoon pepper, and place them in a single layer in the prepared baking dish.
- In a medium bowl, mix the softened cream cheese, sour cream, garlic, onion powder, and the remaining salt and pepper until smooth and creamy.
- Spread the cream cheese mixture evenly over the chicken, covering each piece completely.
- Sprinkle diced jalapeños over the top, followed by the crumbled bacon and shredded cheddar cheese.
- In a small bowl, toss the panko breadcrumbs with melted butter until evenly coated and then sprinkle over the cheese layer.
- Cover the dish tightly with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake uncovered for another 5 to 10 minutes until the chicken reaches an internal temperature of 165°F, the cheese is bubbly and melted, and the topping is golden.
- Let rest for 5 minutes before serving and top with fresh jalapeño slices if desired.
Notes
Feel free to adjust the amount of jalapeños based on your spice preference.
This dish pairs well with rice or a fresh salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 piece
- Calories: 457
- Sugar: 2g
- Sodium: 1045mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 147mg