Jalepeno Popper Stuffed Chicken Breasts

Jalapeño Popper Stuffed Chicken Breasts are a rich, keto-friendly twist on classic jalapeño poppers, turning simple chicken into a juicy, cheesy, and slightly spicy main dish. Tender chicken breasts are filled with a creamy mixture of cream cheese, sharp cheddar, jalapeños, and optional crispy bacon, then seared and baked until golden. The result is moist chicken wrapped around a gooey, flavorful center with bursts of jalapeño heat, all with minimal carbs and plenty of satisfying fats and protein.

Course Dinner, Main Course

Cuisine American, Keto

Keyword baked chicken breast, jalapeno popper chicken, keto stuffed chicken, low carb dinner

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 480kcal

Equipment

Sharp knife
Cutting board
Mixing bowl
Skillet
oven-safe baking dish
toothpicks or kitchen twine
Meat Thermometer

Ingredients

For the chicken

4 pieces boneless skinless chicken breasts medium, about 6 to 8 ounces each
1 tablespoon olive oil for searing
1 teaspoon fine sea salt
1/2 teaspoon black pepper freshly ground
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika

For the jalapeño popper filling

8 ounces cream cheese softened, full-fat brick style
1 cup shredded cheddar cheese sharp, packed
3 medium jalapeños seeded and finely diced, leave some seeds for more heat if desired
4 slices bacon cooked crisp and crumbled, optional but recommended
1 tablespoon chopped fresh chives or green onion, optional
1/4 teaspoon fine sea salt for the filling

Instructions

Preheat the oven to 375°F and lightly grease an oven-safe baking dish.
Pound the chicken breasts between sheets of parchment or plastic until they are an even thickness of about 1/2 inch, or carefully cut a deep pocket into the side of each breast if you prefer not to roll them.
Pat the chicken dry with paper towels and season all over with the salt, black pepper, garlic powder, onion powder, and smoked paprika, gently pressing the seasonings onto the surface.
In a mixing bowl combine the softened cream cheese, shredded cheddar, diced jalapeños, crumbled bacon, chives, and the additional salt, stirring until the mixture is smooth and evenly distributed.
Divide the filling evenly among the chicken breasts and either spread it over the flattened chicken before rolling up tightly or spoon it into the pockets if using the pocket method.
Secure each stuffed chicken breast with toothpicks or kitchen twine to help keep the filling inside while cooking.
Heat the olive oil in a large skillet over medium to medium high heat until shimmering.
Sear the stuffed chicken breasts on each side until lightly golden, turning carefully with tongs so the filling stays enclosed, then transfer them to the prepared baking dish.
Bake the chicken in the preheated oven until the internal temperature reaches 165°F and the juices run clear, about 18 to 22 minutes depending on thickness.
Remove the chicken from the oven and let it rest for 5 minutes so the juices redistribute and the filling sets slightly.
Carefully remove any toothpicks or twine, slice the stuffed chicken if desired, and serve hot with your favorite keto side dishes.

Notes

For a milder dish, remove all seeds and membranes from the jalapeños, and for extra heat leave some seeds or add a pinch of cayenne to the filling. Make sure the cream cheese is fully softened so the filling mixes smoothly and is easy to spread. These stuffed chicken breasts can be assembled up to a day in advance and refrigerated before cooking; allow them to sit at room temperature for about 15 minutes while the oven preheats before baking. Leftovers keep well in the refrigerator for up to 3 days and reheat best in a 300°F oven or air fryer until warmed through.

Nutrition