Jalapeno Popper Stuffed Chicken Breast
This chicken breast recipe fits the keto diet (only 3 carbs!) Chicken breast is stuffed with a cheesy, cream cheese filling and wrapped in bacon, then roasted to perfection.
Your whole family will love this juicy chicken recipe! This easy recipe does NOT count as your standard boring chicken breast. This chicken breast recipe is super juicy because of the bacon wrapper. And, it’s stuffed with a cheesy filling made from simple ingredients, inspired by traditional jalapeno poppers!
We love this recipe because it’s a healthy dinner if you’re on the low-carb diet or need keto chicken recipes! Each stuffed chicken breast has more than 50 grams of protein and only 3 carbs!
My son loved this stuffed chicken breast recipe, but I did omit the jalapenos from his filling.
Recipe Additions and Substitutions:
Add 1/2 cup of chopped fresh spinach to the cream cheese filling.
Substitute mozzarella cheese or pepper jack cheese.
Substitute boneless, skinless chicken thighs for the chicken breasts.
Add 1/4 cup of chopped marinated artichoke hearts.
Add 1-2 teaspoons of hot sauce to the cream cheese mixture.
Alternative Cooking Methods:
Yes, you can make this low carb chicken recipe in the air fryer! Air fry for 375 degrees for 35-40 minutes.
You can also make this recipe on the grill! Grill over indirect heat for about 30 minutes, then finish over direct heat for 2-3 minutes per side to crisp up the bacon.
Serving Suggestions:
This dish goes great with mashed potatoes, roasted brussels sprouts (or air fryer brussels sprouts), easy shishito peppers, steamed fresh broccoli, cauliflower rice or a nice side salad!
Storing Leftovers:
Store leftovers in an airtight container for 2-3 days in the refrigerator. Reheat on a sheet pan in the oven if possible.
Jalapeno Popper Stuffed Chicken Breast
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 teaspoon black pepper
- 8 slices original bacon
For the jalapeno popper cream cheese filling:
- 4 oz cream cheese softened
- ¾ cup shredded cheddar cheese
- 3 tablespoons jalapeño peppers seeded, minced
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray a rimmed sheet pan or 9×13'' casserole dish with cooking spray and set aside.
- .In a medium bowl, make the cream cheese mixture: Add the softened cream cheese, shredded cheddar cheese, minced jalapeño, garlic powder and onion powder. Stir until fully incorporated.
- Place chicken breasts on a cutting board. Insert a sharp knife into the thickest side of the chicken breast. Cut a pocket into each piece of chicken, being careful not to cut all the way through the chicken. Sprinkle chicken with the black pepper.
- Place ¼ cup of the cream cheese filling into each chicken pocket.
- Wrap each chicken breast with two slices of bacon and place on the prepared baking sheet.
- Cook chicken in the preheated oven for 30 minutes or until the internal temperature measures roughly 150 degrees Fahrenheit using an instant read meat thermometer.
- Change the oven setting to broil and broil for an additional 5-8 minutes to allow the bacon to crisp up.
- Remove from the oven and allow the chicken to rest for 5 minutes before serving.
Notes
Nutrition
Try to avoid using thick-cut bacon for this recipe as it won’t cook as quickly and crisp up as nicely as regular bacon will. If that’s all you have available, add an additional 10 minutes to the cooking time.
