Jalapeno popper chicken wrapped in bacon! If you’re getting tired of boring chicken, you have to try this spicy chicken – it’s so juicy, full of creamy cheese and jalapenos, and best of all – it’s wrapped in bacon!
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.
If flavor is your thang, check out my other creative low carb chicken recipes!
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So, stuffed chicken breast wrapped in bacon. It’s my new jam.
Hard to go wrong with bacon, my friends.
And this bacon wrapped chicken comes out so juicy and so full of flavor, that it’s going to be your jam too. Promise.
How to make stuffed chicken:
Guys, I know that stuffed chicken wrapped in bacon sounds like it might be tricky, but seriously – easy peasy. I’ll walk you through it.
First up, you’re going to make your filling. We’re going spicy, my friends!
Cream cheese, mayonnaise, cheddar, jalapenos, and a little garlic powder. Boom. Done.
Next, let’s season the chicken breasts. I’m keeping things simple, because that filling has some good flavor already.
You’ll drizzle the chicken with olive oil and then sprinkle on some paprika, garlic powder, and onion powder. Rub it in and get ready to fill those chickies.
Grab a sharp knife and cut a pocket into the side of each chicken breast. Check out my video at the top of this post to see just how easy this is!
Once your chicken is ready, spoon that filling right in.
Grab your bacon, slice it in half, and arrange 2 half-pieces over each chicken breast, tucking the ends underneath as needed.
How to cook bacon wrapped chicken breast:
Pop your chicken in a rimmed baking dish and preheat your oven to 375 degrees.
This takes about 25 minutes to bake. If you’re testing with a thermometer, be sure you stick it into the meat and not into the filling!
If your bacon isn’t quite as crisp as you’d like, turn the broiler to high and let it cook for another minute or two. Keep a close eye any time you use the broiler – things go quickly under there!
What goes with chicken wrapped in bacon?
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 with some steamed veggies for a complete dinner.
And if you just can’t get enough spice, try my jalapeno popper stuffed peppers too!
Hope you guys love this jalapeno chicken as much as we did!
Jalapeno Popper Stuffed Chicken
Ingredients
- 4 chicken breasts
- 1 tablespoon avocado or olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 4 ounces cream cheese softened
- ¼ cup grated cheddar
- ¼ cup minced jalapeno
- 2 tablespoons mayonnaise
- 1 teaspoon garlic minced
- 1/4 teaspoon salt
- 4 slices bacon
Instructions
- Preheat oven to 375 degrees.
- Drizzle olive oil over the chicken breasts and sprinkle with paprika, garlic powder, and onion powder on each side. Rub the spices into the chicken to coat.
- Use a sharp knife to cut a deep pocket into the side of each chicken breast. Set aside.
- Add the cream cheese, cheddar, jalapeno, mayonnaise, garlic, and salt to a small bowl and stir well to combine.
- Spoon the mixture into the chicken breasts.
- 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.
Ronette Hulse says
Very nice
Debbie says
I have extra sharp cheese block and I have fiesta shredded cheese which should I use?
Karly Campbell says
The recipe calls for cheddar, so I would use that. The fiesta cheese will work, but you’ll end up with a different flavor.
Cliff van Heusden says
Hello.. can I substitute Macon for Bacon as people I know are allergic to Pork? I so gonna try this recipe out tho..
Karly Campbell says
Hi Cliff! I’m afraid I don’t even know what macon is. If it cooks like bacon, it should be fine, but I really don’t know.
Amy says
Can I use cheddar cheese instead of cream cheese? My family does not like cream cheese.
Karly Campbell says
The filling likely won’t hold together as well with cheddar, but you can give it a try!
D. Sing says
Very excited to make this dish, thank you for all the awesome recipes! Question, would it be okay to stuff the chicken with bacon after it’s cooked instead of wrapping it around the chicken breast before putting the dish into the oven?
Karly Campbell says
Yes, I think you could add crumbled bacon to the filling. Should work great. 🙂
Dee Kevan says
Cooked this tonight, lined the baking dish with foil and turned it up at the edges so that if any of the filling came out then I could just pour it onto the serving plate…This dish was absolutely delicious, so full of flavours, served it with a salad…so filling and so yummy – Thank you for this recipe 🙂
Sherrill says
Is it supposed to be low-carb? The nutritional information says 595 Milligrams of carbohydrate is that right?
Karly Campbell says
That’s the sodium count. 🙂
Stephanie says
I have never left a comment on a recipe before, but boy was this good! It has so much flavor with the spices used on the chicken breast and then the stuffing really just takes it over the top. So delicious! This will become a consistent item on rotation for my family.
Karly Campbell says
So glad you enjoyed this one! 🙂
Guy Mccomas says
About to pop in the oven now cant wait to try hope they turn out look great imagine smells delicious cooking so cant wait to try
Shannon Holland says
Made this tonight… Delicious!!!
Angie says
I made this last night and my hubby and I were blown away at how amazing it tasted ; ) Thank you so much for sharing this. I became an instant fan of your page and will be looking to add more recipes to our dinner menu. One thing I will do differently is to cut the side of the chicken before adding the spices. I am an amateur so I’m sure there may of been a simpler way to not end up with the spices all over my hands! We’re having the stuffed bell peppers with the popper recipe also. He’s been wanting stuffed peppers for a while but I’ve never been a fan….but this…….oh yes! Thank again for rocking our low carb world! Hugs from Texas ; )
Karly Campbell says
Hi Angie!! I’ve been told by a few people that I do the seasoning/slicing part backwards. Haha – you might be on to something there…it’s just how I’ve always done it. So glad you enjoyed the recipe either way!
MRops says
Just made this for dinner with bacon wrapped Parmesan asparagus. It was amazing! Thank you for the recipe! I followed the recipe as written…no changes needed at all! But one tip…make your chicken pocket opening small and pipe in the filling using a baggie with the corner cut to avoid all the yummy filling ending up on your cookie sheet. Thankfully I used non stick foil so it was easy to scrape up what came out of the chicken and just put it on top. Will definitely put this in the regular meal rotation! Thanks again!!
Karly Campbell says
Great idea to pipe it in! 🙂
Louie says
Can this be wrapped in aluminum and cooked on open flame?
Karly Campbell says
I’ve only baked this in the oven.
Diann says
Made this tonight for dinner! Turned out Amazing! It was a hit!
Teri says
It can! I smoke mine open for an hour and the cover for another hour on the grill . Not over direct heat though. You want the heat to stay around 300 325.
Jackie says
Just made this delicious dish and my feedback was ‘tasted a bit like Nando’s’. I for one, am disgusted. Great dish though!
Anne says
Would definitely try this tonight for dinner
Catherine says
This looks delicious! I want to try it tonight but don’t have cream cheese at home. Any supplementation suggestions?
Karly Campbell says
No, I’m not sure what else would work well.
Maria says
I am very excited to make this for dinner tonight! What is the purpose of the mayonnaise though?
Karly Campbell says
It adds creaminess to the filling.
Michelle says
if you’re looking for a healthier ingredients, maybe use Greek yogurt. This is the first time I’m making it. Next time I’ve I am going to use Greek yogurt for sure!
Steffany says
Cooking has always been a favorite pastime of mine, and I have to say thank you for adding this recipe to my collection. The whole family enjoyed it, and it is hard finding something my daddy approved of
Jessica Lynn says
Trying this tonight! What do you reccomend as a side dish? Looks great.
Debra Wensauer says
New recipe for my husband and i as I work about 140 hours in 2 weeks. It was easy, quick, and so full of flavor! We love it would you happen to have any freezer recipes as well?
Karly Campbell says
I don’t specifically make recipes for the freezer, but I’ve heard from a lot of people that my stuffed chicken recipes freeze really well. 🙂
Angela says
This is easy to make, delicious and inexpensive. Thanks.