Jalapeño Popper Chicken

Name: Jalapeño Popper Chicken
Yield: 1 servings
Ingredients: 2 lbs boneless skinless chicken breast cut into bite-size pieces; 8 oz cream cheese; 1/2 cup chicken broth; 1/2 cup heavy cream; 2 whole jalapeño finely diced; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 cups sharp cheddar cheese freshly shredded; 6-8 slices bacon cooked and crumbled

Serves 1

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Jalapeño Popper Chicken

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Serves 1

Directions

1Add the diced chicken to a 7x10 baking dish.
2Season the chicken with onion butter seasoning, or garlic powder, onion powder, smoked paprika, salt, and pepper.
3Sprinkle the diced jalapeños over the chicken.
4Place the block of cream cheese in the center.
5Pour the chicken broth and heavy cream around the chicken.
6Cover the dish tightly with foil.
7Bake at 400°F until the largest pieces of chicken reach 165°F.
8Remove the foil and stir everything together until the sauce is smooth, then stir in 1 cup of the shredded cheddar cheese.
9Sprinkle the remaining cheddar cheese and bacon over the top.
10Return to the oven uncovered until the cheese is melted and bubbly.

Ingredients

2 lbs boneless skinless chicken breast, cut into bite-size pieces
8 oz cream cheese
1/2 cup chicken broth
1/2 cup heavy cream
2 whole jalapeño, finely diced
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups sharp cheddar cheese, freshly shredded
6-8 slices bacon, cooked and crumbled

Equipment

7x10 baking dishfoil

Tips

Remove jalapeño seeds for milder heat or leave some in for more kick.
Searing the chicken first is great for flavor.
The recipe can be cooked in a crockpot or on a skillet.
Start checking doneness around 25 minutes due to varying chicken sizes.
If the sauce looks thin after baking, stir in the cheese and let it sit; it will thicken considerably.
Serve over baked potatoes and top with extra bacon.

Jalapeño Popper Chicken

Serves 1

instagram.com

Jalapeño Popper Chicken

instagram.com

Serves 1

Directions

1Add the diced chicken to a 7x10 baking dish.
2Season the chicken with onion butter seasoning, or garlic powder, onion powder, smoked paprika, salt, and pepper.
3Sprinkle the diced jalapeños over the chicken.
4Place the block of cream cheese in the center.
5Pour the chicken broth and heavy cream around the chicken.
6Cover the dish tightly with foil.
7Bake at 400°F until the largest pieces of chicken reach 165°F.
8Remove the foil and stir everything together until the sauce is smooth, then stir in 1 cup of the shredded cheddar cheese.
9Sprinkle the remaining cheddar cheese and bacon over the top.
10Return to the oven uncovered until the cheese is melted and bubbly.

Ingredients

2 lbs boneless skinless chicken breast, cut into bite-size pieces
8 oz cream cheese
1/2 cup chicken broth
1/2 cup heavy cream
2 whole jalapeño, finely diced
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups sharp cheddar cheese, freshly shredded
6-8 slices bacon, cooked and crumbled

Equipment

7x10 baking dishfoil

Tips

Remove jalapeño seeds for milder heat or leave some in for more kick.
Searing the chicken first is great for flavor.
The recipe can be cooked in a crockpot or on a skillet.
Start checking doneness around 25 minutes due to varying chicken sizes.
If the sauce looks thin after baking, stir in the cheese and let it sit; it will thicken considerably.
Serve over baked potatoes and top with extra bacon.