Description
A rich and creamy Jalapeño Popper Chicken recipe featuring tender seared chicken breasts smothered in a spicy jalapeño cheese sauce, topped with crispy bacon and green onions. Perfect for a flavorful main dish with a kick.
Ingredients
Scale
Sauce
- 1 ½ cups chicken broth
- 1 teaspoon hot sauce
- ½ chicken bouillon cube
- ¾ teaspoon oregano
- ¾ teaspoon mustard powder
- ¾ teaspoon parsley
- ¾ teaspoon onion powder
- ½ teaspoon garlic powder
Chicken and Other
- 2 large boneless skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- ¾ teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter or bacon drippings
- 3–4 jalapeños, seeded and diced
- 3 cloves garlic, minced
- 2 tablespoons flour
- 4 oz. cream cheese, softened and cut into cubes
- ½ cup sour cream
- ¾ cup shredded cheddar cheese
Toppings
- 5 strips cooked bacon, roughly chopped
- 3 green onions, sliced
Instructions
- Cook the Bacon: Cook the bacon low and slow in a separate skillet until crispy on each side. Reserve 2 tablespoons of drippings to use instead of butter in the recipe, and roughly chop the bacon once cooled.
- Prepare Sauce Mixture: Combine chicken broth, hot sauce, chicken bouillon cube, oregano, mustard powder, parsley, onion powder, and garlic powder in a medium measuring cup with a spout and set aside.
- Prepare Chicken: Slice chicken breasts in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and gently pound with the textured side of a meat mallet to about ½ inch thickness. Season both sides with salt, pepper, and paprika.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until a golden crust forms. Remove chicken and set aside.
- Sauté Jalapeños and Garlic: Turn heat off and let the pan cool slightly. Add butter (or reserved bacon drippings) and set heat back to medium. Add diced jalapeños and minced garlic, cooking for 3 minutes while stirring continuously.
- Make Roux: Add flour to the skillet and cook for 1-2 minutes, stirring constantly until the raw flour smell disappears.
- Add Sauce Gradually: Slowly pour the prepared sauce mixture in small splashes, stirring constantly. Bring the mixture to a boil, then reduce heat to low and simmer for 1 minute.
- Add Cream Cheese and Sour Cream: Stir in cream cheese and sour cream until completely melted and combined with the sauce.
- Incorporate Cheddar Cheese: Sprinkle in shredded cheddar cheese while stirring continuously until the cheese is melted and sauce is smooth.
- Combine Chicken and Sauce: Return the seared chicken to the skillet and spoon sauce over the chicken. Allow it to heat through for 2-3 minutes.
- Serve and Garnish: Top with chopped crispy bacon and sliced green onions. Recommended serving options include rice, black beans, coleslaw, roasted potatoes, garlic bread, tortilla chips, corn salad, or roasted vegetables.
Notes
- Shred cheese from a block for better melting and flavor. Cheddar varieties like Cracker Barrel Sharp Yellow, Cheddar Jack, Pepper Jack, or Monterey Jack work well.
- Remove the entire white membrane and seeds from jalapeños to reduce heat if desired, as these contain most of the spice.
- Serve with side dishes like corn salad, rice, black beans, coleslaw, tortilla chips, guacamole, salsa, roasted potatoes, potato wedges, roasted vegetables, or garlic bread for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gradually to prevent sauce separation.
