Description
Savor the rich flavors of Jalapeño Popper Chicken, featuring tender chicken thighs smothered with creamy cheese, crispy bacon, and a spicy kick. Perfect for a hearty dinner that’s simple and packed with taste!
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs, trimmed of excess fat
- 1 ½ teaspoons kosher salt, divided
- 1 ½ teaspoons black pepper, divided
- 1 package (8 ounces) cream cheese, softened
- ⅓ cup (77 g) sour cream
- 2 teaspoons garlic, minced
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 3 medium jalapeño peppers, seeded, finely diced, plus more for garnish (optional)
- 6 slices thick-cut bacon, cooked crisp, crumbled
- 1 cup (113 g) sharp cheddar cheese, shredded
- ¾ cup (34 g) panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish with non-stick cooking spray.
- Pat the chicken thighs dry and season both sides with 1 teaspoon salt and 1 teaspoon pepper. Arrange them in a single layer in the baking dish.
- In a medium bowl, mix softened cream cheese, sour cream, garlic, onion powder, paprika, and remaining salt and pepper until smooth.
- Spread the cream cheese mixture evenly over the chicken pieces, ensuring they are fully covered.
- Sprinkle diced jalapeños on top, followed by crumbled bacon and shredded cheddar cheese.
- In a small bowl, combine panko breadcrumbs with melted butter until coated, then sprinkle over the cheese layer.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 to 10 minutes, or until the chicken reaches 165°F internally and the topping is golden.
- Let rest for 5 minutes before serving. Add fresh jalapeño slices for garnish if desired.
Notes
For extra spiciness, leave some seeds in the jalapeños.
Bacon can be substituted with turkey bacon for a lighter option. Watch the cooking time as it may vary.
This dish pairs well with a fresh green salad or rice.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 2g
- Sodium: 1100mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 120mg