Jalapeno Popper Stuffed Chicken

Jalapeno Popper Stuffed Chicken is an incredibly flavorful meal. Tender, juicy chicken with cheesy jalapeno popper filling is sure to be a favorite for dinner or game day.

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What Makes Jalapeno Pepper Stuffed the Perfect Chicken To Enjoy When Watching the Game 

There must be dozens of recipes for Jalapeno Poppers, but they all have one tiny problem. They are all on the small side. Even if you eat a few, you will never feel full.

That is a good thing when you just want a snack, but not when you are craving something to satisfy your hunger. This unique recipe reimagines classic jalapeno popper appetizers and turns them into a stuffed chicken entree that you will love. 

Why This Is the Recipe You Must Try For Stuffed Chicken Breasts 

Although this is a relatively easy recipe to make, it tastes wonderful and is something a little special you can feel good about serving your guests.

It is also a great meal to cook on a weekday because as long as you prep the cream cheese mixture and chicken in advance, you can have a homemade dinner on the table in less than 30 minutes. 

Ingredients For Jalapeno Popper Stuffed Chicken Breast

To prepare this recipe, you'll need:

• Chicken breasts, boneless and skinless
• Cream cheese
• Jalapeno peppers 
• Cheddar cheese, shredded
• Worcestershire sauce 
• Vegetable oil

Feel free to substitute jalapeno-flavored cream cheese for plain cream cheese if you want extra heat. 

How To Make Stuffed Jalapeno Popper Chicken

To remove the skin from the peppers using a gas stove or grill:

1. Turn on the gas burner or grill.
2. Place the peppers directly on the burner or grate and char well. Use a pair of metal tongs to rotate the peppers until the skin is evenly blistered. 
3. Put the charred peppers in a plastic bag or in a bowl covered with plastic wrap to steam for a few minutes to loosen the skin.
4. After they are cool enough to handle, put on food-safe gloves and peel the skin off. 

If you don't have a gas stove or grill, you can blister the peppers in the oven instead::

1. Move an oven rack to the highest position. 
2. Turn the oven setting to BROIL.
3. Place the peppers directly on the oven rack and broil until they are charred. Use tongs to rotate the peppers to allow them to blister evenly.
4. Remove the skins as above. 

To prepare the cream cheese filling: 

1. Put on food-safe gloves and use a spoon to scrape out the seeds and remove the ribs from the skinless jalapeno peppers.
2. Dice the peppers into small pieces.
3. In a small mixing bowl, combine the cream cheese, shredded cheddar cheese, and Worcestershire sauce.

4. Add diced peppers and stir them into the cheese mixture.

5. Cover with plastic and stick in the fridge until needed. 

To prepare the chicken:

1. Lay a piece of plastic wrap on the counter. Place a boneless chicken breast on top and cover it with more plastic wrap.
2. Use the flat side of a meat tenderizer to gently pound the meat into an even thickness of about half an inch.
3. Repeat with all the remaining chicken breasts. 

4. Heat a large skillet over medium-high heat and add vegetable oil. If you are using a grill with a lid, you can cook the chicken directly on the grate.
5. Cook the chicken for four minutes on each side. The chicken will not be cooked through at this stage.
6. Preheat the oven to 350°F, or prepare a medium-high grill.
7. Cut a slit on one side of the par-cooked chicken breast. Do not cut all the way through.
8. Spread some cream cheese mixture inside the slit. Be careful not to use too much to prevent it from leaking out in the oven. If you want, you can thread a wooden toothpick through the chicken to close the slit.
9. Put the stuffed chicken in a baking dish and cook for 12 minutes or until the chicken's internal temp reaches 165°F.
10. Remove the chicken and rest on a wire rack before serving warm. 

Substitutions and Variations

• If you don't like jalapenos, you can substitute your favorite peppers. Poblano, Hatch, and Anaheim peppers are particularly good substitutes. 
• Try adding some bacon bits to the cream cheese mixture for a smoky and salty flavor component to the dish. 
• Turn the chicken into a fantastic chicken burger by serving it on a toasted brioche bun with avocados, crisp bacon, and slices of juicy tomatoes.

Equipment You Will Need 

You can prepare Jalapeno Popper Stuffed Chicken Breasts in the kitchen or outside on the grill. You'll need a gas stove and an oven with a broiler or a grill with a lid.

What To Serve With Stuffed Jalapeno Pepper Chicken 

Grilled corn, a Loaded Twice-baked Potato, and Roasted Brussel Sprouts With Bacon all make great sides. 

How to Refrigerate and How Long Does It Last

You can keep stuffed jalapeno popper chicken in the fridge for up to three days in an airtight container. Cool the chicken before storing it to prevent condensation.

You can prepare the filling up to two days in advance and keep it on its own in an airtight container in the fridge. 

What's the Best Way to Reheat Keto Stuffed Jalapeno Popper Chicken

You can reheat the chicken in the oven or on a grill with a lid: 

1. Preheat the oven to 350°F, or prepare a medium-high grill.
2. Allow the chicken to come up to room temperature.
3. Spray a piece of aluminum foil with oil. Place the chicken on the foil, sprinkle some water or chicken stock on top, and wrap the chicken loosely. 
4. Place the foil-wrapped chicken on a baking tray and cook for eight minutes. Flip and heat for six to seven more minutes until hot.

Print Recipe

Jalapeno Popper Stuffed Chicken

Jalapeno Popper Stuffed Chicken is a tasty meal of baked chicken breast with cheesy jalapeno popper filling.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: American

Keyword: Jalapeno Popper Stuffed Chicken

Servings: 4

Calories: 279kcal

Ingredients

• 2 fresh jalapeños
• 1 pound boneless skinless chicken breasts (about 4)
• Salt
• Ground black pepper
• 2 teaspoon vegetable or olive oil
• 8 ounces cream cheese softened
• ⅓ cup cheddar cheese
• 1 teaspoon Worcestershire sauce

Instructions

• Char the exterior of the jalapeno peppers on a gas grill or under the broiler:
• If you have a gas grill on your stove, blister the jalapeños by placing them onto the burner’s grate. Rotate the peppers every minute or so until they are blackened.
• If you do not have a gas grill, place your oven on broil, and move the wire rack to the position closest to the heating element. Place the peppers on a sheet pan and let them brown, rotating them every minute or so until they have charred on all sides.
• When the peppers have blackened, place them in a small plastic bag or other container for a few minutes. This will steam the peppers slightly and make the skin easier to remove.
• Place each chicken breast between two sheets of plastic wrap and gently pound them with a meat mallet until they are ½ inch thick. Season with salt and pepper.
• Place two teaspoons of oil into a skillet over medium-high heat. Brown the chicken breasts for 4 to 5 minutes on each side, and then transfer them to a plate. The chicken will not be done yet.
• Preheat the oven to 350°F.
• Place the cream cheese, cheddar cheese, and Worcestershire sauce in a bowl and stir to combine.
• Remove the charred jalapenos from the plastic container and remove the outer skin of the peppers. Slice the peppers in half, and use a spoon to remove the seeds and pith. Discard the skin, seeds, and pith of the pepper. Finely dice the flesh of the pepper, and stir it into the cream cheese.
• Cut a horizontal slit into each chicken breast. Push open the chicken breast and stuff it with the cream cheese mixture. Be careful not to overstuff the chicken. Discard any leftover cream cheese mixture.
• Place the chicken into a 9x13-inch baking dish and bake for 12 to 14 minutes, or until the chicken’s temperature has reached 165°F.
• Remove the chicken from oven, and let it rest for 5 minutes before serving.

Nutrition

Calories: 279kcal | Carbohydrates: 6g | Protein: 44g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 556mg | Potassium: 529mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 163IU | Vitamin C: 10mg | Calcium: 222mg | Iron: 1mg