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.
Would you like to save this recipe?
We'll email it right to you, so you can come back to it later!
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.
Tara Spears says
This recipe is a favorite in our house..
Karly Campbell says
I’m so glad you like it! Thanks, Tara!
Mickey Cytacki says
There are several versions of jalapeño popper chicken out there, but this one is by far our favorite!
Karly Campbell says
I’m so glad you like it! Thanks, Mickey!
johanna godin says
i love you chicken
Annette Kreamer says
I like your Recipe please
Karly Campbell says
Hi Annette! The recipe is there at the bottom of the article. You can also click the jump to recipe button at the top of the post and it will take you right to it.
Jeanette Victorio says
What temp is the oven set to?
Karly Campbell says
Step 1 – Preheat oven to 375 degrees. 🙂
Beth says
Do you use fresh jalapenos here, or canned/jarred?
Karly Campbell says
I use fresh, but canned would be fine too.