This jalapeno popper chicken is an easy, flavor-packed dinner that brings a spicy twist to weeknight chicken. Stuffed with jalapenos, crispy bacon and plenty of cheese, this Jalapeno Popper Stuffed Chicken is delicious, low carb and keto-friendly — one of the best cheesy chicken dishes you can make.
Jalapeno Popper Stuffed Chicken
Can you ever have too many easy chicken recipes? Not in this house. This gooey, savory jalapeno popper stuffed chicken quickly becomes a weeknight favorite thanks to bold flavors and a simple method.
Why This Chicken Recipe Works
This stuffed chicken checks a lot of boxes:
- Big flavor – All the classic jalapeno popper notes are here: creamy cheese, a touch of heat and salty, crispy bacon.
- Quick and simple – The filling mixes in minutes, the chicken is butterflied and stuffed, then seared and finished in the oven for a roughly 30–40 minute turnaround.
- Adjustable heat – Control the spice by adding fewer or more jalapenos depending on your taste.
- Family friendly – Leave out the jalapeno in the filling for kids or assemble their portions first, then add diced peppers to the adult portions.
- Low carb / keto-friendly – With cheese, bacon and chicken as the core, this recipe is naturally low in carbs.
Ingredients
- Jalapeno peppers – Seed and dice to control heat.
- Goat cheese – Creamy and tangy, ideal for a stuffing base.
- Cheddar (or cheddar-jack) – Shredded for meltiness and sharp flavor.
- Crispy bacon – Cooked and chopped; provides salt and crunch.
- Parmesan – Adds a savory finish.
- Seasonings – Garlic powder, onion powder and salt.
- Chicken breasts – Use thicker breasts so they can be butterflied and stuffed.
How to Make Jalapeno Popper Stuffed Chicken
Preheat and prep – Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or spray a baking dish with nonstick spray.
Dice the jalapenos – Remove stems, halve lengthwise and scrape out ribs and seeds if you want milder heat. Finely dice by hand or pulse briefly in a small food processor. Wash hands thoroughly after handling peppers.
Butterfly the chicken – Rinse and pat dry the breasts. With a sharp knife, slice horizontally through the center of each breast, stopping just before the other side so the breast opens like a book.
Make the filling – In a bowl combine goat cheese, most of the shredded cheddar, diced jalapenos and chopped bacon. Reserve a little cheddar, bacon and jalapeno for topping.
Stuff the breasts – Spoon a generous portion of the filling into the center of each butterflied breast, spread toward the edges, fold closed and secure with a skewer or toothpick.
Sear – Season both sides of each breast with salt, onion powder and garlic powder. Heat olive oil in an oven-safe skillet over medium-high and sear chicken about 2 minutes per side until golden.
Bake – Top each breast with the reserved cheddar, bacon and diced jalapeno. Transfer the skillet to the oven (or move the chicken to a baking dish) and bake 15–20 minutes or until the thickest part reaches 160°F (71°C). Let rest 5 minutes before serving.
How to Keep Stuffed Chicken Closed
Use 4″ skewers or long toothpicks to pierce where the folded edges meet; they do a much better job than short toothpicks and keep the filling from slipping out while searing and baking.
Pro Tips for Perfect Results
- Not into jalapenos? Swap in mild green, red or yellow bell peppers.
- Substitute cream cheese for goat cheese if preferred — both work well.
- A small food processor speeds up dicing the peppers and ensures even pieces.
- Allow cooked bacon to cool before adding to the filling so it remains crisp.
- Stock up on 4″ bamboo skewers—much easier to work with than short toothpicks.
Serve this hearty chicken with creamy mashed parsnips, cornbread muffins, baked mac and cheese or a tangy mixed bean salad for a balanced meal.
ENJOY!!
DID YOU MAKE THIS RECIPE?
Please leave a rating and a comment — I’d love to hear how it turned out! ⭐⭐⭐⭐⭐
Jalapeno Popper Stuffed Chicken
Heather
Ingredients
- 3 chicken breasts butterflied
- 4 oz goat cheese
- 8 oz cheddar jack cheese shredded
- 6 pieces crispy cooked bacon chopped
- 4 jalapeno peppers seeded and diced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1 tablespoon olive oil
Instructions
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Preheat and prep – Preheat oven to 375°F. Line a baking sheet with parchment or spray a baking dish with nonstick spray.
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Dice jalapeno peppers – Remove stems and seeds, then dice finely by hand or pulse in a small food processor. Wash hands after handling peppers.
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Slice the chicken – Butterfly each breast by slicing horizontally, stopping before you cut all the way through.
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Mix the filling – Combine goat cheese, most of the cheddar, diced jalapenos and bacon. Reserve some cheddar, bacon and jalapeno for topping.
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Stuff the chicken – Spread stuffing into the butterflied breast, fold closed and secure with skewers or toothpicks.
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Sear – Season with salt, garlic powder and onion powder. Sear 2 minutes per side in a hot skillet with oil.
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Bake – Top with reserved cheddar, bacon and jalapeno. Bake 15–20 minutes or until internal temperature reaches 160°F. Let rest 5 minutes before serving.
Notes
Pro Tips for Perfect Jalapeno Popper Chicken
- Swap jalapenos for mild bell peppers if you prefer no heat.
- Use cream cheese instead of goat cheese if desired.
- A small food processor speeds up dicing the peppers.
- Let bacon cool before adding to the filling to keep it crisp.
- Use 4″ bamboo skewers for easier assembly and secure stuffing.
Nutrition
Update Notes: This recipe was originally published in May 2018 and republished with updated instructions, new photos and tips in January 2024.