Description
If you’re looking for a flavorful, spicy, and cheesy dinner option, this Jalapeño Popper Chicken recipe is the perfect choice. With the heat of jalapeños, the smokiness of bacon, and the richness of cheddar cheese, this dish brings a pop of flavor to your dinner table. It’s easy to prepare, takes only 35 minutes, and serves up to 3 people, making it perfect for a weeknight meal. Here’s how to make it.
Ingredients
- 3–4 boneless skinless chicken breasts (about 2 lbs)
- ¼ cup mayo
- ¼ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1 teaspoon salt (or to taste)
- ½ cup shredded cheddar cheese
- 3 slices bacon, chopped or crumbled
- 2 jalapeños, seeded and diced
Instructions
- Preheat the oven to 350° F. Lightly grease a baking dish with non-stick spray.
- Place the chicken breasts in the prepared baking dish, season with salt and pepper, and set aside.
- In a small bowl, whisk together the mayo, sour cream, garlic powder, onion powder, pepper, and salt. Add the shredded cheddar cheese, crumbled bacon, and diced jalapeños. Mix until well combined.
- Spoon the jalapeño mixture evenly over the chicken breasts.
- Bake for 25 minutes, or until the chicken reaches an internal temperature of 165° F.
- Set the oven to broil for a few minutes to allow the tops of the chicken to brown slightly. Remove from the oven once it reaches a golden, crispy finish.
Notes
Serving Tips:
- Serve the Jalapeño Popper Chicken with a side of rice, quinoa, or roasted vegetables for a well-rounded meal.
- Pair it with a light salad or coleslaw to balance the richness of the cheese and bacon.
- For added flavor, drizzle a bit of ranch or blue cheese dressing on top before serving.
Storage Tips:
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or in the oven at 350° F for about 10 minutes, until heated through.
- If you’d like to freeze leftovers, wrap them tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag. It will keep for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350° F until hot.
