Crispy Bacon Jalapeño Popper Stuffed Chicken Breast

Incredible crispy jalapeño popper stuffed chicken breast stuffed with crispy bacon & green onion cream cheese! This dinner makes a fun, surprisingly easy dinner that the whole family will love! This jalapeño popper stuffed chicken recipe has layers of melted cheese, a crispy, crunchy exterior and is packed with protein.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Remember the last time I made a stuffed chicken breast and you guys fell head over heels in love?! Well, I’m back with another delicious, surprisingly easy weeknight (or date night in) dinner recipe that’s going to BLOW YA MIND.

Meet my CRISPY JALAPENO POPPER STUFFED CHICKEN BREAST. Stuffed with a green onion & crispy bacon cream cheese filling then topped with cheddar cheese that melts into salty ooey-gooey perfection in your mouth. Oh and let’s not forget the crispy coating for the chicken breast (it’s based off my famous baked chicken nugget recipe!) So damn good.

jalapeño popper stuffed chicken breast with a salad on a plate

Ingredients in jalapeño popper stuffed chicken

This deliciously savory stuffed chicken breast recipe is a mix of crispy, cheesy, creamy and a little spicy. Basically everything you could ask for. To make it you’ll need:

  • Thick cut bacon: bacon adds a delicious saltiness to the cream cheese middle of the stuffed chicken breast.
  • Cream cheese: to create that amazing middle. Feel free to use a dairy free cream cheese if you’d like.
  • Jalapeños: for a kick of heat in the cream cheese mixture. It will taste just like a jalapeño popper!
  • Green onions: you’ll just use the green part of the onion for a bit of fresh flavor.
  • Garlic powder: to perfectly season the cream cheese mixture.
  • Chicken breasts: you’ll need 4 in the recipe.
  • Sharp cheddar cheese slices: add a bit of cheddar cheese to the middle for and extra savory layer. Skip if you’re dairy free!
  • Panko breadcrumbs: use breadcrumbs to coat the outside the chicken to make it nice and crispy. Want to make it gluten free? Try gluten free breadcrumbs.
  • Olive oil cooking spray: the trick to crispy breadcrumbs is to spray them with a bit of cooking spray and bake them first!
  • Spices: you’ll mix onion powder and paprika with the breadcrumbs for a flavorful outside.
  • Eggs: to make sure the breadcrumbs stick well on the chicken.
  • Milk: for a bit of extra moisture.

four jalapeño popper stuffed chicken breasts on a baking sheet

What is a jalapeño popper?

Traditional jalapeño poppers are hollowed out, filled with a cheese mixture, breaded and then fried. They can also be filled with a ground meat or wrapped in bacon, but you can easily keep them vegetarian.

If you’ve never had my healthier jalapeño poppers, do yourself a favor and get on that ASAP. They’re stuffed with cream cheese + shredded cheese, dipped in grain free tortilla chips and then baked to crispy perfection instead of fried. In this jalapeño popper stuffed chicken recipe, we’re using the same flavors, plus a crispy exterior on the chicken to create a similar delicious effect.

cutting open a chicken breast

How to butterfly a chicken breast

The technique for slicing each of these chicken breasts open in order to stuff them is called butterflying. To do this:

  1. Place one hand on top of the chicken breast
  2. With a sharp knife, carefully slice the chicken breast horizontally down the middle. Be careful not to cut all the way through, and feel free to open it up to be sure you haven’t done so.
  3. Open the chicken breast like a book, and stuff/spread with the cream cheese filling

chicken breast stuffed with cream cheese and cheddar cheese

How to make jalapeño popper stuffed chicken

  1. First, cook your bacon according to directions on the package, then chop into bite sized pieces and add to a medium bowl along with the cream cheese, diced jalapeño, green onion and garlic powder. Mix well to combine and set aside.
  2. Preheat the oven to 400 degrees F. Grease a large baking dish with nonstick cooking spray or olive oil. Set aside.
  3. Next use a sharp knife to cut a pocket into the middle of each chicken breast. Stuff each chicken breast with the cream cheese mixture, spreading evenly with the back of a spoon or small spatula.
  4. Place a half slice of cheddar cheese on top. Use a toothpick to secure the chicken breasts, if necessary, and set them aside.
  5. Add panko breadcrumbs to a large baking sheet and spread out in an even layer. Spray breadcrumbs with nonstick olive oil cooking spray. Bake for 2 minutes, then stir breadcrumbs (or just give the pan a shake) and then bake for 2-3 minutes or until breadcrumbs are golden brown. Keep heat in the oven.
  6. Transfer breadcrumbs to a medium shallow bowl. Whisk in spices: salt, black pepper, onion powder, paprika and garlic powder. Set aside.
  7. In a separate medium shallow bowl, whisk together the eggs and almond milk. Set aside.
  8. Dip chicken breast into the egg mixture, making sure to get both the top and the bottom well-drenched. Immediately transfer to the breadcrumb mixture and dredge chicken in breadcrumbs; use a spoon to scoop breadcrumbs all over the top of the chicken so that it is nice and evenly coated.
  9. Transfer to the prepared greased baking pan. Repeat with remaining chicken breasts, placing each breast at least 1-2 inches apart.
  10. Bake in the oven for 25-35 minutes until cooked through and temp reaches 165 degrees F with a meat thermometer.

jalapeño popper stuffed chicken breast on a baking sheet

Tips for making stuffed chicken

  • Don’t overstuff the chicken. Make sure to evenly divide the cream cheese mixture between all four chicken breasts to ensure that they’re not overfilled and thus prone to spilling out.
  • After stuffing the chicken breast, use a toothpick to secure it shut. I like to do this to prevent the filling from escaping while cooking.
  • Since chicken breasts can vary in sizes, I recommend using a meat thermometer to make sure that the chicken breast is fully cooked; the temperature should read 165 degrees F. In this recipe you’ll bake your jalapeño popper stuffed chicken breast at 400 degrees F for about 25-35 minutes.

jalapeño popper stuffed chicken breast on a plate with a salad

How to store stuffed chicken breast

Keep any leftover jalapeño popper stuffed chicken breasts in an airtight container in the refrigerator and eat within 2-3 days. You can simply reheat leftovers in the microwave.

What to serve with jalapeño popper stuffed chicken

jalapeño popper stuffed chicken breast cut open on a plate

See how to make the jalapeño popper stuffed chicken breast

If you make this jalapeño popper stuffed chicken recipe, be sure to tag #ambitiouskitchen on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you! xo.

Crispy Bacon Jalapeño Popper Stuffed Chicken Breast

5 from 6 votes
jalapeño popper stuffed chicken breast on a plate with a salad
Course Dinner, Nut Free
Cuisine American
Keyword jalapeño popper stuffed chicken, jalapeño popper stuffed chicken breast
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Serves 4

Incredible crispy bacon jalapeño popper stuffed chicken breast makes a fun, surprisingly easy dinner that the whole family will love! This jalapeño popper stuffed chicken recipe has layers of melted cheese, a crispy exterior and is packed with protein.

Ingredients

  • For the cream cheese filling:
  • 4 slices thick cut bacon
  • 4 ounces cream cheese, softened at room temperature
  • 2 jalapeno peppers, seeded and diced
  • 2 green onions (green part only), finely diced
  • ½ teaspoon garlic powder
  • For the chicken:
  • 4 (6 ounce) chicken breasts
  • 2 slices sharp cheddar cheese, cut in half
  • For the crumb coating:
  • 1 1/2 cups panko breadcrumbs
  • Nonstick olive oil cooking spray
  • 3/4 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 2 eggs
  • 2 tablespoons almond milk (or milk of choice)
  • To garnish:
  • Extra green onions

Instructions

  1. Cook bacon according to directions on the package, then chop into bite sized pieces and add to a medium bowl along with the cream cheese, diced jalapeno, green onion and garlic powder. Mix well to combine and set aside.
  2. Preheat the oven to 400 degrees F. Grease a large baking dish with nonstick cooking spray or olive oil. Set aside.
  3. Next use a sharp knife to cut a pocket into the middle of each chicken breast; make sure you don’t cut all the way through, just almost all the way. Evenly stuff each chicken breast with the cream cheese mixture, spreading evenly with the back of a spoon or small spatula. Place a half slice of cheddar cheese on top. Use a toothpick to secure the chicken breasts, if necessary. I like to do this to prevent the filling from escaping while cooking. Set chicken breasts aside.
  4. Next, add panko breadcrumbs to a large baking sheet and spread out in an even layer. Spray breadcrumbs with nonstick olive oil cooking spray. Bake for 2 minutes, then stir breadcrumbs (or just give the pan a shake) and then bake for 2-3 minutes or until breadcrumbs are golden brown. Keep heat in the oven.
  5. Transfer breadcrumbs to a medium shallow bowl. Whisk in spices: salt, black pepper, onion powder, paprika and garlic powder. Set aside.
  6. In a separate medium shallow bowl, whisk together the eggs and almond milk. Set aside.
  7. Dip chicken breast into the egg mixture, making sure to get both the top and the bottom well-drenched. Immediately transfer to the breadcrumb mixture and dredge chicken in breadcrumbs; use a spoon to scoop breadcrumbs all over the top of the chicken so that it is nice and evenly coated. Transfer to the prepared greased baking pan. Repeat with remaining chicken breasts, placing each breast at least 1-2 inches apart.
  8. Bake in the oven for 25-35 minutes until cooked through and temp reaches 165 degrees F with a meat thermometer. Serves 4
Nutrition
Servings: 4 servings
Serving size: 1 chicken breast
Calories: 486kcal
Fat: 24.4g
Saturated fat: 11.3g
Carbohydrates: 19.9g
Fiber: 1.4g
Sugar: 1.9g
Protein: 49.3g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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