Jalapeño popper stuffed chicken is a delicious and fun twist on a classic dish. This recipe combines the juicy goodness of chicken breast with the creamy and spicy flavors of jalapeño poppers. It’s perfect for a weeknight dinner or a special occasion when you want to impress your guests.
Why Make This Recipe
Making jalapeño popper stuffed chicken is a great choice for several reasons. First, it’s a fantastic way to add flavor to plain chicken breast. The stuffing brings in creaminess and a piquant kick from the jalapeños. Second, it’s simple to prepare and cooks fairly quickly. Finally, this dish is a crowd-pleaser, sure to satisfy both spice lovers and cheese enthusiasts alike!
How to Make Jalapeño Popper Stuffed Chicken
Ingredients
- 2 x 220g/7oz chicken breast (skinless, boneless)
- 1/4 tsp cooking/kosher salt
- 1/2 tsp smoked paprika (or ordinary paprika)
- 1 tbsp extra-virgin olive oil
- 60g/2 oz cream cheese
- 1/2 cup mozzarella cheese (shredded or other cheese)
- 1/4 cup parmesan (finely shredded)
- 2 jalapeños (deseeded and finely diced)
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp cooking/kosher salt
Directions
- Preheat your oven to 180°C/350°F (160°C fan).
- Cut pockets into each chicken breast, being careful not to cut all the way through. Cut on the side with the fold in the meat to keep the smooth side intact.
- To make the stuffing, microwave the cream cheese for 30 seconds to soften it. Then mix together with the remaining stuffing ingredients.
- Stuff the mixture inside the chicken pockets, really packing it in! Seal each chicken breast with 2 or 3 toothpicks. If some of the stuffing oozes out, that’s a good sign; it’ll get crispy in the pan!
- Sprinkle both sides of the chicken with paprika and salt.
- Heat the oil in an oven-proof skillet over medium-high heat. Place the chicken smooth-side down and sear for 2 minutes until golden. Flip the chicken and sear the other side for another 2 minutes.
- Transfer the pan to the oven and bake for 15 minutes or until the internal temperature of the chicken reaches 67°C/155°F.
- Remove the chicken to a plate and let it rest for 5 minutes before serving.
How to Serve Jalapeño Popper Stuffed Chicken
Serve jalapeño popper stuffed chicken warm from the oven. You can pair it with a simple side salad, rice, or roasted vegetables. A drizzle of ranch dressing or a dollop of sour cream can add an extra layer of flavor.
How to Store Jalapeño Popper Stuffed Chicken
To store leftovers, place the chicken in an airtight container and refrigerate. It will stay fresh for up to 3 days. You can also freeze the stuffed chicken before cooking it. Just thaw in the refrigerator before baking.
Tips to Make Jalapeño Popper Stuffed Chicken
- For added flavor, marinate the chicken in olive oil and spices for a few hours before cooking.
- If you like it extra spicy, leave some seeds in the jalapeños.
- Don’t rush the searing; a good golden crust helps lock in moisture.
Variation
You can easily customize this recipe by using different types of cheese, such as cheddar or pepper jack, to adjust the flavor profile. Try adding bacon bits to the stuffing for a smoky touch!
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work great for this recipe! They are juicy and add a rich flavor.
2. Can I make this dish ahead of time?
Absolutely! You can stuff and prepare the chicken in advance, then bake it when you’re ready to serve.
3. Is it possible to grill the stuffed chicken?
Yes! You can grill the stuffed chicken on medium heat until cooked through. Just be sure to keep an eye on it so the stuffing doesn’t spill out.
Enjoy your cooking and delight in the flavors of jalapeño popper stuffed chicken!
Jalapeño Popper Stuffed Chicken
Ingredients
Chicken and Stuffing
- 2 pieces skinless, boneless chicken breast 220g/7oz each
- ¼ tsp cooking/kosher salt for seasoning
- ½ tsp smoked paprika or ordinary paprika
- 1 tbsp extra-virgin olive oil for searing
- 60 g cream cheese softened
- ½ cup mozzarella cheese shredded or any cheese of choice
- ¼ cup parmesan finely shredded
- 2 pieces jalapeños deseeded and finely diced
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp cooking/kosher salt for stuffing
Instructions
Preparation
- Preheat your oven to 180°C/350°F (160°C fan).
- Cut pockets into each chicken breast, being careful not to cut all the way through. Cut on the side with the fold in the meat to keep the smooth side intact.
- To make the stuffing, microwave the cream cheese for 30 seconds to soften it, then mix together with the remaining stuffing ingredients.
- Stuff the mixture inside the chicken pockets, really packing it in! Seal each chicken breast with 2 or 3 toothpicks.
- Sprinkle both sides of the chicken with paprika and salt.
Cooking
- Heat the oil in an oven-proof skillet over medium-high heat.
- Place the chicken smooth-side down and sear for 2 minutes until golden. Flip the chicken and sear the other side for another 2 minutes.
- Transfer the pan to the oven and bake for 15 minutes or until the internal temperature of the chicken reaches 67°C/155°F.
- Remove the chicken to a plate and let it rest for 5 minutes before serving.
