Keto Jalapeño Popper Chicken
A comforting, low-carb chicken bake that blends creamy heat with smoky bacon and melty cheese. This Keto Jalapeño Popper Chicken delivers the familiar flavors of jalapeño poppers, but in a leaner, weeknight-friendly recipe.
Ingredients
- 1 lb chicken breasts (boneless, skinless)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 jalapeños, seeded and diced
- 4 slices bacon, cooked and crumbled
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or use a parchment-lined sheet pan if you prefer a crisper edge.
- Slice the chicken breasts in half lengthwise to create two thinner cutlets. This helps them cook evenly and absorb all the cheesy, spicy goodness.
- In a bowl, mix the softened cream cheese, cheddar cheese, diced jalapeños, crumbled bacon, garlic powder, paprika, salt, and pepper until well combined.
- Place the chicken pieces in the dish. Top each piece with a generous spoonful of the cheesy jalapeño mixture, spreading it to cover the surface. If you have extra filling, nestle it between the chicken pieces.
- Bake for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbling and lightly golden.
- If you like a bit more browning on top, turn the broiler to high for 1-2 minutes at the end, watching carefully so it doesn’t burn.
- Rest the dish for 5 minutes before serving. This helps the juices settle and makes every bite feel juicy and creamy.