Our Jalapeno Popper Stuffed Chicken is an easy weeknight chicken recipe that our whole family loves. Wrapped in bacon, stuffed with a mildly spicy cream cheese mixture, and baked to juicy perfection.
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Look, I’m getting sick of boring chicken.
I’m calling for a change.
No more overcooked, dry, bland chicken breasts.
We’re making jalapeno popper chicken breasts wrapped in bacon. Because we want flavor. And we want juicy chicken. And we definitely don’t want to hear the family say, “Chicken? Again?” in that tone that every home cook knows and dreads.
You’re going to love this one because it’s naturally low carb (no funky ingredients for the family to be suspicious of) and easy enough for a weeknight.
The bacon makes it feel a little indulgent and the cream cheese filling is so simple but packs in so much flavor while ensuring your chicken doesn’t get dry.
3 Reasons You’ll Love This Recipe
It’s way easier than it looks. The hardest part is cutting a pocket in the chicken breast, and even that takes about 30 seconds. The rest is just mixing, stuffing, and wrapping.
Classic flavor combo. Creamy cheese meets spicy jalapeños, all wrapped in crispy bacon. It’s comfort food that happens to be low carb.
No dry chicken here. The cream cheese filling keeps everything incredibly moist, and the bacon doesn’t hurt either. Use a meat thermometer to ensure it’s perfectly cooked.
I love using this meat thermometer for making sure the meat is fully cooked! Easy for beginners & absolutely worth the low cost. Just stick it in the thickest part of the meat to check for doneness. This thermometer is also magnetic so it’s easy to store right on the side of the fridge or oven for easy access! Get it on Amazon.
Swaps & Tips
For the jalapeños: Love spice? Use freshly minced jalapenos. Like it more mild? A jar of pickled/tamed jalapenos will give you flavor without a ton of heat.
Cheese swaps: The cheddar can easily be swapped for monterey jack if you want milder flavor, or pepper jack if you want more heat. Freshly shredded cheese will melt best, but pre-shredded will work in a pinch.
Bacon tips: Thin cut bacon is going to cook the most evenly. You can even crisp it up more under the broiler.
Make-ahead magic: You can stuff the chicken breasts and wrap them in bacon up to a day ahead. Just cover and refrigerate, then add an extra 5-ish minutes to the baking time since they’ll be cold from the fridge.
Storage
Fridge life: Keeps for 4-5 days covered – reheats beautifully in the microwave without getting weird or drying out.
Freezer situation: Honestly haven’t tried freezing these because they disappear too fast in our house, but cream cheese fillings can get a little watery when thawed.
Reheating: Microwave works great for leftovers, or you can reheat in a 350-degree air fryer for about 5 minutes if you want to re-crisp the bacon.
Serving Suggestions
Because this bacon wrapped chicken is full of goodness (cream cheese, mayo, and cheddar – three of my favorites), I like to keep things a little bit lighter for sides.
Try my keto coleslaw or a simple green salad topped with our green goddess dressing. Add some steamed veggies for a complete dinner.
And if you just can’t get enough spice, try my jalapeno popper stuffed peppers too!
More Low Carb Chicken Recipes:
Jalapeno Popper Stuffed Chicken
Ingredients
- 4 boneless, skinless chicken breasts about 5-6 ounces each
- 1 tablespoon avocado or olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt divided
- 4 ounces cream cheese softened
- ¼ cup shredded cheddar
- ¼ cup minced jalapeno see notes
- 2 tablespoons mayonnaise
- 1 clove garlic minced
- 4 slices bacon
Instructions
- Preheat oven to 375 degrees.
- Use a sharp knife to cut a deep pocket into the side of each chicken breast. Set aside.
- Drizzle olive oil over the chicken breasts and sprinkle with paprika, garlic powder, onion powder, and 1/2 teaspoon of salt on each side. Rub the spices into the chicken to coat.
- Add the cream cheese, cheddar, jalapeno, mayonnaise, garlic, and remaining 1/2 teaspoon salt to a small bowl and stir well to combine.
- Spoon the mixture into the chicken breasts, stuffing it deep into the pocket you created.
- Cut each slice of bacon in half and lay 2 pieces over each chicken breast.
- Bake for 25-30 minutes or until the chicken is cooked through.
- If you’d like to crisp the bacon even more, place the dish under a broiler set to high for 1-2 minutes. Keep a close eye while it's under the broiler.
Carrie says
What size dish and do you cover with foil while baking?
Karly Campbell says
I used a 9×13 and did not cover when baking.
Shiela says
This recipe completely destroyed a nine year tradition!!! We have made stuffed chicken several time but there is one stuffed chicken breast wrapped in bacon that we could only get from the local grocer. Although we have tried to make it a couple times, it never quite measured up. Well….tonight my husband said this recipe has completely replaced the one that we purchase from the store. He said we would probably never buy them again!!! What??? It was delicious!!! We both enjoyed every bite! I did add a little more garlic powder and jalapeno because we like a kick. 🙂
Karly Campbell says
Oh wow! What a compliment! So glad you guys enjoyed this one!
Melody Johnson says
I made this tonight for dinner. I have gestational diabetes and finding something that I actually want to eat is hard. My kids devoured it and I now have a new favorite!!!
Karly Campbell says
So glad you all enjoyed this one! <3
Christine says
Thank you for this idea! I’m not a fan of cream cheese but I’m going to try using goat cheese with the cheddar in the peppers. I’m also going to do some with sweet banana peppers instead of the jalapeno and add some different spices. Can’t wait!
Tara says
Made this today and it was awesome. I accidentally put the garlic and onion powder in the jalapeno cheese stuffing but it made it more flavorful so no harm there lol. I also used a light sprinkling of McCormick rotisserie seasoning for the outside of the chicken which gave it some good flavor. This was delicious and easy, will make it again.
Karly Campbell says
Extra onion and garlic never hurt anyone! 🙂 The rotisserie seasoning sounds like a great addition too!
jamei says
is a whole stuffed breast considered 1 serving?
Karly Campbell says
Yep!
Sultan Mohammed Ilyas says
Where can I get this recipe ready in UAE ?
Karly Campbell says
I’m not sure what you’re asking, I’m sorry. What do you mean by ‘recipe ready?’
Maria says
Just found your site. I’ve lost 70lbs since last August by eating low carbs and I am getting bored with food. I am looking forward to trying these great recipes.
Karly Campbell says
Hope you enjoy! Congrats on your success – 70lbs in a year is so amazing!
Keara says
Is this good for Keto?
Karly Campbell says
Yes, it’s great for keto. 🙂
Linda Gastanaga says
I found this recipe some weeks ago and have wanted to make it. Finally did and it was wonderful! Husband loved it even more, and he can take a bit more heat then I can. I had to take a few pieces of jalapeno out as I ate it. I actually wrapped the stuffed breasts rather than laying the bacon slices on top. I would make it that way again. Thank you for the wonderful recipe. ~ Linda
Karly Campbell says
Glad you enjoyed it! You should try the ‘tamed’ jalapenos in a jar next time – they are a little more mild, but still full of flavor. I bet your husband would still enjoy too. 🙂
Kristin says
Have made a lot of your recipes and love them, as does my family. My husband is diabetic and these recipes are perfect!
Karly Campbell says
So glad you’re enjoying the recipes, Kristin!
Esther says
Just found your site I was looking for low carb recipes and yours looks so delicious. I’m looking forward to making them.
Laura Reith says
Do you know the carb count? It looks delicious!
Karly Campbell says
The nutrition info is all located in the recipe card. There are 2 net carbs per serving for this one. 🙂
judi coleman says
First time for this recipe….fantastic…may add spinache next time
Dawn says
I’ve been looking for a low carb jalapeno popper chicken recipe. This is perfect for tonight. Can’t wait! Thanks.
Karly Campbell says
Hope you love it!
Ana says
Just found your website. Really liking your recipes. Will be giving most of them a try. Thank you.
Elizabeth Lopez says
How many grams if protein?
Karly Campbell says
Per my calculations, there are 33g of protein, but I’m not a registered dietician and your mileage may vary. 😉
Marissa says
Can I make it in a crockpot instead?
Karly Campbell says
I’m not sure that would work very well.
Cherylene says
Marissa, I make something similar to this that is a bacon wrapped chicken. You can cook it in the crockpot but you have to put it under the broiler once done so your bacon isn’t soggy.
Glady Rosiak says
Your site is so fantastic. I’m going to come back here again.
Jessica says
Made this for dinner tonight and it was so yummy! My 13 yr old asked me to make it again too!
Karly Campbell says
Glad it was kid approved! 🙂
Darla Dowdy says
I made the Chicken and it awesome …easy to make
Karly Campbell says
Yay! Glad you enjoyed!
Mitchell Harkless says
just made it for the family and they loved it…its now in regular rotation
Karly Campbell says
Yay! Glad it was a hit!
Jamie says
Made it for my husband and I and it was so good. Thank you!