Description
This Jalapeño Popper Chicken combines tender chicken thighs with creamy, spicy goodness and crispy bacon, making it the ultimate comfort food for quick dinners.
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 them with 1 teaspoon salt and 1 teaspoon pepper on both sides. Place them in a single layer in the prepared baking dish.
- Mix the softened cream cheese, sour cream, minced garlic, onion powder, paprika, and the remaining salt and pepper in a medium bowl until smooth.
- Spread the cream cheese mixture evenly over the chicken pieces.
- Sprinkle with diced jalapeños, crumbled bacon, and shredded cheddar cheese.
- Toss the panko breadcrumbs with melted butter, then sprinkle over the cheese layer.
- Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 5 to 10 minutes until the chicken reaches an internal temperature of 165°F, the cheese is bubbly, and the topping is golden brown.
- Let rest for 5 minutes before serving and top with fresh jalapeño slices if desired.
Notes
For a spicier kick, leave some seeds in the jalapeños.
Use low-fat cream cheese for a lighter option.
This dish pairs well with a side salad or rice.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 1g
- Sodium: 1200mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 120mg