Jalapeño Popper Chicken is all of the flavors you love in jalapeño poppers minus the calories from being fried. In this recipe you will find chicken topped with a layer of cream cheese, jalapeños and finished off with shredded cheddar cheese and bacon. This recipe is a crowd pleaser and sure to get the attention of those you are serving. Low Carb Keto Jalapeño Popper Chicken is gluten free and super delicious!
Easy Jalapeño Popper Chicken
Every time we are at a party and they have jalapeño poppers I realize how much I like them. It came to me one day that I needed to recreate these for an easy quick dinner but add chicken.
This recipe took a couple of different tries to get it just right but once I did I knew it would be a winner with my husband.
The best part about this recipe is it is super easy to make requiring only a few ingredients, most of which you have on hand.
How to serve Low Carb Keto Jalapeño Popper Chicken
The great thing about this recipe is it pairs well with numerous different sides. I will share a few of our favorite sides to pair with this recipe.
- Cauliflower Rice
- Roasted Cauliflower
- Sautéed Spinach
- Side Salad
- Sautéed Green Beans
If you have a great low carb or Keto serving suggestion I missed, make sure and leave me a comment below so I can give it a try!
Tips & Tricks to Making Jalapeño Popper Chicken
This recipe is both super tasty and also super quick and easy! I am going to walk through some of my tips on making this Jalapeño Popper Chicken Casserole recipe, so if you have any questions, hopefully they will be answered below.
If you just want the quick version of the recipe, feel free to skip down to the printable recipe card at the bottom of the post.
- Lay the chicken breasts flat in a casserole dish. Season them with garlic powder and cover with a layer of cream cheese
- Make sure your chicken breasts are not too thick, I like to cut them in half.
- The smaller the chicken the quicker it will cook.
- Make sure your cream cheese is nice and soft before spreading. You can microwave it in 30 second increments.
- Wash the jalapeños and cut the tops off of them. Remove the seeds and stems if you want a milder dish, or leave some in for some spice. Cut the peppers into strips and lay them on top of the cream cheese, sprinkle with cheddar cheese.
- Bake for 40-45 minutes, remove from oven for the last 5 minutes, sprinkle with the crumbled bacon and return to the oven to finish baking.
FAQ’s for Low Carb Keto Jalapeño Popper Chicken
Can I use chicken thighs, chicken tenderloins, or other cuts of chicken in this dish?
Yes! This dish will work well with a variety of cuts, so feel free to use your favorite boneless, skinless cut. If you do change the type of meat used in the recipe it will most likely change the time it needs to cook. To ensure your dish is done, use a meat thermometer and cook to 165˚F.
How do I store leftover Jalapeño Popper Chicken
If you have leftovers I like to put the chicken in meal prep container and eat it for lunches.
To store leftovers, place the chicken in an airtight container and:
- refrigerate for up to 3-4 days
- freeze for up to a month
Is this dish gluten free?
Yes! This dish is naturally gluten free but make sure to check all ingredient labels before making it.
There was a lot of liquid after cooking the chicken. Is this normal?
Chicken will generally release liquid as it cooks. First, check your chicken labels to make sure your chicken has not been enhanced with salt and water to make it look more plump. This is very common. Higher quality chicken that has not been treated in these methods will have less liquid. That said, I use regular old family packs of chicken from the supermarket every day and you can still get a great result.
Second, make sure your chicken is not stuffed into your pan. Giving your chicken room to breath will help some of the liquid cook off.
You can always drain the juices our of the dish when it gets done cooking. Be careful because it will be very hot.
This dish was too spicy for my kids, how do I take out some of the heat?
To make sure this dish is not spicy remove all the seeds and stems from the jalapeño peppers before using them. By removing the seed and stems you will remove the heat from the dish.
If you do get a chance to try it, I would love it if you let me know! You can leave me a comment below, or if you post a picture on Instagram, make sure to tag me @easyfamilyrecipesso that I can see what you are cooking up! It makes my day to see others enjoying the recipes that I share!
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More Low Carb or Keto Friendly Dishes
- Low Carb Keto Garlic Parmesan Chicken
- Low Carb Chicken Enchilada Casserole
- Low Carb-Keto Green Chile Chicken
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Low Carb Keto Jalapeno Popper Chicken
- 2 lbs chicken breast boneless, skinless (about 3-4 chicken breasts)
- 1/2 tsp garlic powder
- 8 oz cream cheese softned
- 1/2 lb jalapeno peppers fresh, about 5-6 peppers
- 4 oz sharp cheddar cheese grated
- 1/2 cup crispy bacon crumbled
- Preheat the oven to 375˚F
- Lay chicken breasts flat in a casserole dish. Season them with the garlic powder then spread the cream cheese over them evenly.
- Wash the jalapeño peppers and then cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream cheese then sprinkle the cheddar cheese over top.
- Bake for 40-45 minutes, remove from oven 5 minutes before cooking is complete and sprinkle with bacon then return for the remaining cook time. Chicken is done when cooked through to an internal temperature of 165˚F.
- Serve warm with a side of potatoes, veggies, or a baked potato. Enjoy!
- You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
- Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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