This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
This Jalapeño Popper Chicken is a family favorite! is stuffed with a delicious jalapeno cream cheese mixture and coated with breadcrumbs. Baked to perfection, and absolutely delicious!
Step by step photos and instructions below!
Update: This recipe was originally published in May of 2012. It was republished with updated photos in September of 2020.
Ever had Jalapeño Poppers? They are a delicious, cheesy, spicy, gooey treat very popular in my household. Jalapenos are split in half, and filled with a delicious creamy mixture, breaded and fried or baked.
Sometimes they’re wrapped in bacon. Always, they’re amazing.
Anytime I make this Jalapeño Popper Cheese Ball Recipe it disappears VERY quickly, so I wanted to stay on the theme of that and make this using chicken breasts. All the creamy, spicy flavors of a jalapeno popper, but in dinner form.
I make this a lot, and each time switch it up to make it slightly different, based on who is eating, what is on hand, and what level of spice I feel like that day.
Why you’ll love this recipe
- The ingredients are available anywhere! The real magic of this will come together while baking – the jalapenos, the cream cheese, and cheddar blend together so well, the cilantro is infused into the mixture, and you get a full mouthful of flavor.
- It can be adjusted to make it a family-friendly, gluten-free, keto-friendly recipe.
- See the notes below for my suggestions.
- You can easily double, triple or quadruple based on who is coming to dinner!
The full list of ingredients and quantities is found in the printable recipe card below.
- Chicken – I use boneless skinless chicken breasts. The thickness of yours will affect cooking time. Ensure that the thickest part is 165 degrees F, using a thermometer.
- Jalapeno Peppers – Leave the seeds in, if you’re brave. Scrape them out for a milder heat.
- Cream Cheese – this is easier to work with if it’s softened a little. You can use low fat, or fat free if that floats your boat.
- Cheddar Cheese – grate your own, it melts better.
- Cilantro – fresh is best! Use more if cilantro is a favorite flavor.
- Eggs – I lightly beat these with a splash of water
- Panko & regular Bread Crumbs – The difference between panko and regular breadcrumbs is that panko is made from bread without crusts, they’re found in the same aisle, usually right next to each other. Panko are Japanese style breadcrumbs known for their light and crunchy properties. All good things.
- Vegetable Oil – can be canola or any other kind of neutral-flavored oil.
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat the oven to 350 degrees F.
Make the filling
Mix the jalapeño peppers, cream cheese, cheese, red pepper flakes and cilantro in a bowl until it is well combined. Throw a dash of salt and pepper in there too.
Prep the Chicken
Season the chicken breasts with salt and pepper
Using a super sharp knife, make a pocket in the chicken breasts. You don’t want to cut all the way through, so be careful! We’re making a pocket for stuffing.
Stuff the Chicken
Divide the filling between the chicken breasts and close as best you can. (You may wish to use toothpicks to hold the chicken together)
Bread the Chicken
In shallow plates – mix the two types of breadcrumbs in one, and the beaten eggs in another.
Dip the chicken breasts in egg, regular breadcrumbs, then dip in egg again, and then the panko bread crumbs.
Heat vegetable oil in a frypan, and lightly brown the chicken on each side.
Place the browned chicken into a baking dish – and cook for around 45 minutes, or until the chicken is cooked through (the internal temperature should be 165 degrees F).
Kylee’s Notes & FAQs
Chicken should be cooked to 165 degrees F when tested with a digital thermometer in the thickest part.
Add a little garlic powder (around 1 tsp to the mixture), or use it when you are seasoning with the salt and pepper (or both!)
Gluten free? Keto friendly? Low carb? Absolutely! Wrap each chicken breast in bacon instead. Mmmm…. bacon.
Skip the crushed red peppers if you don’t like things too spicy, or you need it to be family friendly.
Chicken is cooked when the internal temperature reaches 165 degrees F when tested with a digital meat thermometer in the thickest part.
Want more chicken recipes?.
- Spicy & Sweet Chicken Diablo. A super easy dinner, that will satisfy the family. Ramp the heat up, or dial it down to your liking!
- Creamy Chicken Tortilla Soup. Hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- Baked Chicken Taquitos. These are the real deal. Baked in the oven, not fried – easy to make, super delicious, and freezer friendly.
- Chicken Florentine. A great way to make a weeknight dinner a bit more special. I mean, cheese! wine! spinach! hello! Also? done in around 30 minutes. BOOM.
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
Find me on Pinterest, Facebook & Instagram for more delicious recipes!
Jalapeno Popper Chicken
- 2 large boneless skinless chicken breasts
- Salt and Pepper
- 1-2 jalapeno (leave the seeds in, if you’re brave)
- 3 oz cream cheese (softened)
- 1/2 cup cheddar cheese (grated)
- A pinch red pepper flakes (to taste)
- 2 Tbs cilantro (minced)
- 2 eggs (lightly beaten with a splash of water)
- 1 cup panko breadcrumbs
- 1 cup regular breadcrumbs
- Vegetable oil
- Preheat the oven to 350 degrees F.
- Season the chicken breasts with salt and pepper.
- Mix the jalapenos, cream cheese, cheese, red pepper flakes and cilantro in a bowl until it is well combined. Throw a dash of salt and pepper in there too.
- Using a super sharp knife, make a pocket in the chicken breasts.
- Divide your cream cheese mixture between the chicken breasts and close as best you can. ( using toothpicks can help!)
- In shallow plates – mix the two types of breadcrumbs in one, and the beaten eggs in another.
- Dip the chicken breasts in egg, then breadcrumbs, pressing the adhere.
- Heat vegetable oil in a fry pan, and lightly brown the chicken.
- Place the browned chicken into a baking dish – and cook for around 45 minutes, or until the internal temperature is 165F.
- Remove from the oven, and allow to sit for 5 minutes before serving.
- Add a little garlic powder (around 1 tsp to the mixture), or use it when you are seasoning with the salt and pepper (or both!)
- Gluten free? Keto friendly? Low carb? Absolutely! Wrap each chicken breast in bacon instead. Mmmm…. bacon.
- Skip the crushed red peppers if you don’t like things too spicy, or you need it to be family friendly.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Leave a Review