Like jalapeno poppers? Like stuffed chicken? Well, you are going to LOVE this Jalapeno Popper Chicken! Tender chicken breast stuffed with a cheesy jalapeno filling, so easy and so delicious!
Jalapeno Popper Chicken is just all kinds of delicious! Cheesy, spicy, juicy, crispy – these dreamy stuffed chicken breasts have it all! It’s a super simple meal that’s low carb, baked and packed with flavor!
Looking for more chicken recipes? Why not also try my Crispy Buffalo Chicken Salad and my Buffalo Chicken Mac and Cheese!
Why you’ll love this Jalapeno Popper Chicken
- A delicious cheesy stuffing. Made with cream cheese, cheddar and jalapeno peppers its creamy. rich with the perfect kick of spice.
- Crispy coated chicken. These juicy chicken breasts are covered in a seasoned flour mix that adds a satisfying crispiness to every bite.
- An easy chicken recipe. This stuffed chicken is a breeze to whip up, around 30 mins from pantry to table.
Ingredients
- Whole Chicken Breast
- AP Flour
- Egg
- Bread crumb
- Olive Oil Spray
- Flour Mix: Paprika, onion powder, garlic powder, black pepper and salt.
- Cheese Stuffing: Cream cheese, cheddar cheese, jalapeno peppers, green onion, black pepper, onion powder.
How to make Jalapeno Popper Chicken
- Make the stuffing: In a bowl combine the cheese stuffing ingredients. Set aside.
- Stuff the chicken: place a scoop of stuffing into sliced chicken breast, spread it out a little and then roll them up. Make sure you tuck in the sides really well so the stuffing doesn’t ooze out. Secure the bottom with a toothpicl.
- Coat the chicken: Using three separate bowls, coat the chicken in the flour mix then egg mix and finally the breadcrumbs.
- Bake: Place chicken on a baking sheet and in the oven for 20 mins or until done.
- Remove, serve and enjoy!
Recipe notes and tips
- Use a preheated oven.
- Slice the chicken breasted horizontally.
- To pound the chicken, cover in saran wrap and hit with a meat mallet or canned food.
- If you want the stuffing less spicy, remove the seeds and membranes from the jalapenos.
- Use panko instead of breadcrumbs for a crunchier texture.
- You can secure the stuffed chicken with a toothpick, to stop the filling oozing out too much.
- The best way to check the doneness of the chicken is with a meat thermometer. Stick the thermometer into the thickest part of the chicken, when it reads 160F, the chicken is done.
- Allow to rest for a few minutes before serving.
FAQ’s
What to serve with Jalapeno Popper Chicken
This chicken goes great with a whole host of sides, here’s some ideas:
- Easy Green Bean Casserole
- Parmesan Herbed Potatoes
- Easy Mashed Sweet Potatoes
- Easy Mashed Potatoes
- Best Grilled Vegetables
How spicy is this chicken?
It’s not as spicy as you may think. When jalapenos are cooked they become milder, especially if you remove the seeds and membrane. It’s really very balanced, heat wise, but you may get an extra kick of once in a while.
Can I use jarred jalapenos?
I used fresh in this recipe and they give you a lovely depth of flavor but canned or jarred work great too!
What’s the best cheese for this Jalapeno Popper Chicken?
I used cheddar but most cheese will work for this recipe. Mozzarella, pepper jack, Monterey jack, as long as it’s melty it’s good!
Other chicken recipes
- Spinach Stuffed Chicken Breast
- Thai Red Curry Chicken
- Spicy Sriracha Chicken
- Air Fryer Chicken Wing Recipe
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Jalapeño Popper Chicken
Ingredients
- 2 whole chicken breast sliced horizontally in half
- 1/4 cup all purpose flour
- 1 whole egg
- 3/4 cup original bread crumb
- Olive oil spray
Flour Mixture
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 3/4 tsp salt
Cheese Stuffing
- 4 oz. cream cheese
- 1 cup cheddar cheese shredded
- 2 whole raw jalapeño peppers seeded, petite diced
- 5 stalks green onion chopped
- 1/2 tsp black pepper
- 1 tsp onion powder
Instructions
- Preheat oven to 400 F.
- In a bowl, combine the cheese stuffing ingredients together. Set aside.
- In 3 other separate bowls, whisk the egg in one, place the bread crumb in another and the 3rd mix in the flour mixture ingredients together.
- Slice each chicken breast in half horizontally to get 2 pieces from each, 4 total.
- Place each slice of chicken between a saran wrap sheet and pound the chicken a couple of times to even it out.
- place a scoop of stuffing onto the chicken slice and spread out.
- Roll the chicken and and tuck the sides well so the cheese mixture does not ooze out much when baking. Secure the bottom with toothpick. Repeat for the remainder of the chicken pieces.
- Coat each piece with the flour mixture, then the egg mixture and then finally coat well to cover all the areas with the bread crumb.
- Place on a baking dish lined with parchment paper and spray generously with olive oil spray.
- Bake in the preheated oven for 20 minutes or until the chickens flesh temperature (not the filling inside) reaches 150 F. You can use an instant read thermometer to do that.
- Remove from the oven and let the chicken rest for a few minutes before serving.
Notes
- Use a preheated oven.
- Slice the chicken breasted horizontally.
- To pound the chicken, cover in saran wrap and hit with a meat mallet or canned food.
- If you want the stuffing less spicy, remove the seeds and membranes from the jalapenos.
- Use panko instead of breadcrumbs for a crunchier texture.
- You can secure the stuffed chicken with a toothpick, to stop the filling oozing out too much.
- The best way to check the doneness of the chicken is with a meat thermometer. Stick the thermometer into the thickest part of the chicken, when it reads 160F, the chicken is done.
- Allow to rest for a few minutes before serving.
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