Description
This Jalapeño Popper Chicken recipe is a creamy, cheesy, and mildly spicy skillet dish inspired by the flavors of jalapeño poppers. Tender chicken breasts are seared to perfection, then smothered in a rich sauce filled with cream cheese, sour cream, cheddar, diced jalapeños, and smoky bacon. It’s a perfect family-friendly dinner that can be served alongside rice, roasted potatoes, or fresh salad for a satisfying meal with a kick.
Ingredients
Scale
Chicken and Seasoning
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- ¾ teaspoon paprika
- 1-2 tablespoons olive oil
- ½ chicken bouillon cube
- 1½ cups chicken broth
- 1 teaspoon hot sauce
- ¾ teaspoon oregano
- ¾ teaspoon mustard powder
- ¾ teaspoon parsley
- ¾ teaspoon onion powder
- ½ teaspoon garlic powder
Jalapeño Popper Sauce
- 2 tablespoons butter (or 2 tablespoons bacon drippings)
- 3-4 jalapeños, seeded and diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 oz cream cheese, softened and cubed
- ½ cup sour cream
- ¾ cup shredded cheddar cheese
Toppings
- 5 strips cooked bacon, roughly chopped
- 3 green onions, sliced
Instructions
- Prepare the Bacon: Cook the bacon slowly in a separate skillet over low heat until crispy on both sides. Once cooked, drain on paper towels and roughly chop. Reserve 2 tablespoons of the bacon drippings to use in the recipe instead of butter if desired.
- Make the Sauce Base: In a medium measuring cup with a spout, combine the chicken broth, hot sauce, crumbled chicken bouillon cube, oregano, mustard powder, parsley, onion powder, and garlic powder. Stir well and set aside.
- Prep the Chicken: Slice each chicken breast lengthwise to make 2 to 3 thinner pieces. Place between sheets of plastic wrap, then pound with the textured side of a meat mallet until about ½ inch thick for even cooking.
- Season the Chicken: Season both sides of each chicken piece with salt, pepper, and paprika evenly.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. In batches, sear the chicken pieces for 4-5 minutes per side until a deep golden crust forms. Remove the chicken and set aside.
- Sauté Jalapeños and Garlic: Turn off the heat and let the pan cool slightly. Add the butter (or reserved bacon drippings), then set heat to medium. Add diced jalapeños and minced garlic, cooking and stirring continuously for 3 minutes to soften and release their flavors.
- Add Flour: Sprinkle the flour over the jalapeños and garlic and cook for 1 to 2 minutes while stirring to eliminate the raw flour taste.
- Add Sauce Mixture: Slowly pour the prepared broth mixture into the skillet in small splashes, stirring constantly. Bring the mixture to a boil, then reduce heat to low and let it simmer for 1 minute to thicken slightly.
- Incorporate Creamy Ingredients: Stir in the cream cheese cubes and sour cream until the sauce is smooth and creamy. Then gradually add the shredded cheddar cheese, stirring continuously until melted and incorporated.
- Finish Cooking the Chicken: Return the seared chicken to the skillet, spooning the sauce over each piece. Allow the chicken to heat through on low-medium heat for 2-3 minutes so it absorbs the flavors.
- Garnish and Serve: Top the dish with chopped crispy bacon and sliced green onions. Serve warm with your choice of sides such as rice, black beans, coleslaw, roasted potatoes, garlic bread, tortilla chips, corn salad, or roasted vegetables.
Notes
- For extra smoky flavor, use bacon drippings in place of butter when sautéing.
- Adjust the number of jalapeños based on your spice preference; leave seeds in for extra heat.
- To save time, cook bacon ahead of time or use pre-cooked bacon.
- Try pairing this dish with a fresh corn salad or garlic bread for a fuller meal.
- This recipe can be made gluten-free by using gluten-free flour as a thickener.
- Use mild cheddar or a combination of cheeses for different flavor profiles.
