Description

This Jalapeño Popper Chicken is the perfect blend of savory flavors, featuring creamy cheese, spicy jalapeños, and crunchy bacon. It’s an easy, comforting dish ideal for a satisfying meal any night of the week.

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

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Instructions

Preheat oven to 375°F (190°C) and prepare a 9×13-inch baking dish with non-stick spray.
Dry the chicken thighs with paper towels and season with 1 teaspoon salt and 1 teaspoon pepper. Arrange in the baking dish in a single layer.
Combine the softened cream cheese, sour cream, garlic, onion powder, paprika, and the remaining salt and pepper in a bowl. Mix until smooth and creamy.
Spread the cream cheese mixture evenly over the chicken, ensuring complete coverage.
Sprinkle the diced jalapeños, crumbled bacon, and shredded cheddar cheese over the cream cheese layer.
Toss panko breadcrumbs with melted butter in a small bowl until coated and sprinkle on top.
Cover the dish with foil and bake for 30 minutes. Then, remove the foil and continue baking for an additional 5 to 10 minutes until the chicken hits 165°F and the topping is golden.
Allow to rest for 5 minutes before serving. Optionally, garnish with fresh jalapeño slices.

Notes

For a spicier kick, leave some seeds in the jalapeños.
This dish pairs well with rice or a side salad for a complete meal.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 465
Sugar: 1g
Sodium: 806mg
Fat: 30g
Saturated Fat: 13g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 33g
Cholesterol: 146mg