Jalapeno Popper Chicken (Stuffed Chicken)

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!

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.

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

Why you’ll love this

• 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!

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

How to make this recipe

Get prepped. Preheat the oven to 350°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.

Cook. 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.

How to cook in an air fryer

Spray lightly with oil, then cook in the air fryer 350°F 20-22 minutes.

More recipes to love

• 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.
• ALL CHICKEN RECIPES

5 from 1 vote

Jalapeno Popper Chicken

Author Kylee Ayotte

Servings 2

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Print

Pin

Rate

This Jalapeño Popper Chicken is a family favorite! Chicken breasts stuffed with jalapeno cream cheese mixture and coated with breadcrumbs.

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

• ▢ 2 large boneless skinless chicken breasts
• ▢ salt and pepper
• ▢ 1-2 finely diced jalapenos leave the seeds in, if you're brave
• ▢ 3 ounces softened cream cheese
• ▢ 1/2 cup grated cheddar cheese
• ▢ a pinch red pepper flakes to taste
• ▢ 2 tablespoons minced cilantro
• ▢ 1 cup panko breadcrumbs
• ▢ 1 cup regular breadcrumbs
• ▢ 2 large eggs lightly beaten with a splash of water
• ▢ vegetable oil

Instructions

• Preheat the oven to 350°F.
• Season 2 large boneless skinless chicken breasts with salt and pepper.
• Mix 1-2 finely diced jalapenos, 3 ounces softened cream cheese, 1/2 cup grated cheddar cheese,a pinch red pepper flakes and 2 tablespoons minced cilantroin 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 1 cup panko breadcrumbs and 1 cup regular breadcrumbs, and 2 large eggs lightly beaten with a splash of water 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 165°F.
• Remove from the oven, and allow to sit for 5 minutes before serving.
• Devour.

Notes

• Use your airfryer – 350°F 20-22 minutes.
• 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.

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

Would you like to save this recipe?

We’ll email this post to you, so you can come back to it later!

Nutrition

Calories: 725kcal | Carbohydrates: 65g | Protein: 51g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 289mg | Sodium: 1184mg | Potassium: 776mg | Fiber: 4g | Sugar: 8g | Vitamin A: 892IU | Vitamin C: 10mg | Calcium: 451mg | Iron: 5mg

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.

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Did you make this recipe?

Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!

Update: This recipe was originally published in May of 2012. It was republished with updated photos in September of 2020.

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee