Description
This Jalapeño Popper Chicken Bake is a rich, cheesy, and perfectly spicy twist on classic baked chicken. With layers of cream cheese, cheddar, jalapeños, and bacon, it’s creamy, smoky, and bursting with flavor—all baked into one easy, satisfying dish.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts (about 3–4 medium breasts)
- ½ teaspoon garlic powder
- 8 oz cream cheese, softened
- ½ pound fresh jalapeño peppers (about 5–6 peppers), seeded and chopped
- 4 oz sharp cheddar cheese, grated
- ½ cup crispy bacon, crumbled
- Salt and pepper, to taste
- Optional garnish: chopped green onions or fresh cilantro
Instructions
- Preheat and prepare.
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a drizzle of olive oil. - Prepare the chicken.
Place the chicken breasts in the prepared baking dish. Sprinkle evenly with garlic powder, salt, and pepper. If your chicken breasts are thick, slice them horizontally to make them thinner for even cooking. - Make the creamy jalapeño mixture.
In a mixing bowl, combine the softened cream cheese, chopped jalapeños, and half of the cheddar cheese. Stir until everything is well mixed. - Spread the mixture over the chicken.
Using a spatula, spread a generous layer of the cream cheese mixture over each chicken breast. - Top with bacon and cheese.
Sprinkle the crumbled bacon and the remaining cheddar cheese evenly over the top. - Bake until bubbly.
Place the dish in the oven and bake for 30–35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the topping is golden and bubbly. - Garnish and serve.
Let it rest for 5 minutes, then garnish with green onions or cilantro if desired. Serve warm.
Notes
You can easily double this recipe for meal prep—it reheats beautifully.
For a lighter version, use reduced-fat cream cheese and turkey bacon.
If you love extra spice, leave a few jalapeño seeds in!