Description
Jalapeño Popper Chicken is a flavorful, creamy skillet dish inspired by the classic jalapeño popper appetizer. Tender seared chicken breasts are smothered in a spicy, cheesy sauce made from jalapeños, cream cheese, cheddar, and crispy bacon, resulting in a rich and satisfying meal perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Sauce and Seasonings
- 1 ½ cups chicken broth
- 1 teaspoon hot sauce
- ½ chicken bouillon cube
- ¾ teaspoon oregano
- ¾ teaspoon mustard powder
- ¾ teaspoon parsley
- ¾ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- ¾ teaspoon paprika
Chicken
- 2 large boneless skinless chicken breasts
Cooking Fats and Veggies
- 1-2 tablespoons olive oil
- 2 tablespoons butter (or bacon drippings)
- 3-4 jalapeños, seeded and diced
- 3 cloves garlic, minced
Thickener and Dairy
- 2 tablespoons 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 until crispy on both sides. Reserve 2 tablespoons of the bacon drippings if desired to use instead of butter in the recipe. Allow the bacon to cool, then roughly chop it for topping.
- Mix the sauce ingredients: In a medium measuring cup with a spout, combine chicken broth, hot sauce, chicken bouillon cube, oregano, mustard powder, parsley, onion powder, and garlic powder. Set this sauce mixture aside.
- Prepare the chicken: Slice each chicken breast in half lengthwise to create 2-3 thinner slices. Cover the chicken with plastic wrap and gently pound with a meat mallet on the textured side until about ½ inch thick.
- Season the chicken: Season both sides of the chicken slices with salt, pepper, and paprika evenly.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Working in batches if necessary, sear the chicken for 4-5 minutes per side until a golden crust forms. Remove and set aside.
- Sauté jalapeños and garlic: Turn off the heat, allowing the pan to cool slightly. Add butter (or reserved bacon drippings) and set the heat back to medium. Add diced jalapeños and minced garlic; cook for about 3 minutes, stirring continuously to soften and combine flavors.
- Make the roux: Sprinkle in the flour and cook for 1-2 minutes, stirring constantly until the raw flour smell dissipates and the mixture thickens slightly.
- Add sauce gradually: Slowly pour the saved sauce mixture from step 2 in small splashes while stirring continuously. Bring the sauce to a boil, then reduce heat to low and allow it to simmer gently for 1 minute to thicken slightly.
- Incorporate dairy: Stir in the cubed cream cheese and sour cream. Continue stirring until the cream cheese has melted and the sauce is smooth. Then sprinkle in the shredded cheddar cheese, stirring until fully melted and incorporated.
- Combine chicken and sauce: Return the seared chicken to the skillet, spooning plenty of sauce over each piece. Allow the chicken to heat through in the sauce for 2-3 minutes on low heat to meld flavors.
- Garnish and serve: Top the dish with the chopped crispy bacon and sliced green onions for extra texture and flavor. This dish pairs beautifully with sides like rice, black beans, coleslaw, roasted potatoes, garlic bread, tortilla chips, corn salad, or roasted vegetables.
Notes
- For a milder dish, omit the jalapeño seeds to reduce heat.
- Using bacon drippings instead of butter adds extra smoky flavor.
- Chicken breasts can be substituted with thighs if preferred, but adjust cooking times accordingly.
- Ensure the cream cheese is softened for easier melting and smoother sauce texture.
- This recipe reheats well and tastes great the next day as leftovers.
- Adjust hot sauce amount to your heat preference for a spicier or milder sauce.
