\u003cstrong\u003eHow spicy is the Spicy Jalape\u00f1o Popper Chicken Recipe?\u003c/strong\u003e

The heat level can be customized by how much of the jalape\u00f1o seeds and membranes you include. Removing them keeps it on the mild-to-medium spicy side, while leaving some in will make it more fiery. Overall, it\u2019s a dish with a flavorful kick but not overwhelmingly spicy for most palates.

\u003cstrong\u003eCan I use chicken thighs instead of breasts?\u003c/strong\u003e

Yes! Boneless, skinless chicken thighs work great and even add extra juiciness. Just make sure to pound them evenly so they cook through at the same rate as the sauce development. Cooking times may vary slightly.

\u003cstrong\u003eWhat\u2019s the best way to thicken the sauce?\u003c/strong\u003e

Cooking the flour with the jalape\u00f1os and garlic before adding the broth is key to removing the raw flour taste and helping the sauce thicken properly. Also, stirring continuously after adding the broth prevents lumps. If the sauce is still thin, simmer it a bit longer on low to reduce.

\u003cstrong\u003eCan I make this recipe gluten-free?\u003c/strong\u003e

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce without altering flavor or texture. Just be sure to mix the cornstarch with a little cold liquid before adding to avoid clumps.

Spicy Jalapeño Popper Chicken - Easy & Flavorful Dinner

Description

Jalapeño Popper Chicken is a flavorful and creamy dish featuring tender boneless chicken breasts cooked in a rich, spicy sauce made with jalapeños, cream cheese, sour cream, and cheddar. Topped with crispy bacon and fresh green onions, this southwestern-inspired recipe brings the popular appetizer flavors to a satisfying main course perfect for any dinner.

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 Ingredients

2 large boneless skinless chicken breasts
Salt, to taste
Pepper, to taste
¾ teaspoon paprika
1-2 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

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Instructions

Prepare Bacon: Cook the bacon low and slow in a separate skillet until crispy on both sides. Reserve 2 tablespoons of bacon drippings if desired to use instead of butter in the recipe. Once cooled, roughly chop the bacon and set aside.
Mix Sauce Ingredients: Combine the chicken broth, hot sauce, chicken bouillon cube, oregano, mustard powder, parsley, onion powder, and garlic powder in a medium measuring cup with a spout. Set aside.
Prepare Chicken: Slice each chicken breast in half lengthwise to create 2-3 thinner pieces. Cover with plastic wrap and gently pound with the textured side of a meat mallet until about ½ inch thick.
Season Chicken: Season both sides of the chicken pieces with salt, pepper, and paprika evenly.
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 the chicken and set aside.
Cook Jalapeños and Garlic: Turn off the heat and let the pan cool slightly. Add butter or reserved bacon drippings to the pan, then set heat back to medium. Add diced jalapeños and minced garlic, cooking and stirring continuously for about 3 minutes.
Add Flour: Sprinkle flour over the jalapeños and garlic mixture. Cook for 1-2 minutes while stirring, until the raw flour smell dissipates.
Add Sauce Mixture: Slowly add the prepared sauce from step 2 in small splashes while stirring continuously. Bring to a boil, then reduce heat to low and let the sauce simmer gently for 1 minute.
Add Cream Cheese and Sour Cream: Stir in the cream cheese cubes and sour cream, allowing them to melt and combine into a smooth sauce.
Add Cheddar Cheese: Sprinkle shredded cheddar cheese into the sauce, stirring continuously until melted and fully incorporated.
Reheat Chicken: Return the seared chicken pieces to the skillet and spoon the sauce on top. Let it heat through gently for 2-3 minutes to blend the flavors.
Garnish and Serve: Top the jalapeño popper chicken with the chopped cooked bacon and sliced green onions. Serve warm with your choice of sides such as rice, black beans, coleslaw, roasted potatoes, garlic bread, tortilla chips, corn salad, or roasted vegetables.

Notes

For best melting and flavor, shred the cheese from a block rather than using pre-shredded cheese. Good options include Cracker Barrel Sharp Yellow Cheese, Cheddar Jack, Pepper Jack, or Monterey Jack.
To reduce spice, ensure you remove the white membrane and seeds from the jalapeños, as this is where most of the heat resides.
This dish pairs excellently with rice, black beans, corn salad, coleslaw, roasted potatoes, tortilla chips, guacamole, salsa, roasted vegetables, or garlic bread.
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 the sauce from breaking.
Nutritional information is an estimate per serving. The recipe yields 4 servings.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 3 g
Sodium: 800 mg
Fat: 40 g
Saturated Fat: 18 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 120 mg