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Jalapeno Popper Stuffed Chicken Recipe
Ben Carraoli

Jalapeno Popper Stuffed Chicken Recipe

I’ll admit it, the first time I made this Jalapeño Popper Stuffed Chicken, I wasn’t expecting it to steal the show. But boy, was I wrong! That first bite was an explosion of creamy, bold, cheesy goodness combined with juicy chicken, and I was instantly converted.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Calories: 564
Ingredients Method

Ingredients
  

  • For the Chicken
  • 2 large chicken breasts 7 oz each: A firm, lean protein to hold all that delicious filling.
  • ½ tsp smoked paprika: Adds a slight smoky flavor to complement the spices.
  • ¼ tsp kosher salt: Enhances the overall taste of the chicken.
  • 1 tbsp olive oil: Keeps the chicken juicy while adding a crisp golden finish.
  • For the Filling
  • 2 jalapeños deseeded and finely diced: Bring the heat! Deseeding keeps it manageable, but leave more seeds for spice lovers.
  • 2 oz cream cheese softened: The creamy base that holds it all together. Always soften it for easy mixing.
  • ½ cup shredded mozzarella cheese: Melts beautifully to give the filling that gooey cheesy pull.
  • ¼ cup finely grated Parmesan cheese: Adds depth with its bold nutty flavor.
  • ½ tsp garlic powder: Enhances the savory notes without taking over.
  • ½ tsp black pepper: A simple way to add a touch of seasoning.

Method
 

  1. Start by preheating your oven to 350°F (180°C). While it’s heating, pat the chicken breasts dry. Next, grab a sharp knife and carefully cut a pocket into each chicken breast. Make sure not to cut all the way through, or your filling might spill out while cooking.
  2. In a mixing bowl, combine the softened cream cheese, mozzarella, Parmesan, diced jalapeños, garlic powder, and black pepper. Stir everything until you’re left with a smooth, creamy filling. It’s the star of the dish, so take your time mixing it well.
  3. Using a spoon or your fingers, gently fill each chicken pocket with the cheesy mixture. Push it in enough to spread evenly, but not too full to avoid spillage. Seal each breast shut with toothpicks to keep all that gooey goodness inside while cooking.
  4. Heat olive oil in your ovenproof skillet over medium-high heat. Place the stuffed chicken breasts seam-side down and sear for about 2 minutes per side. This step gives the chicken a golden crust and locks in the juices. Sprinkle smoked paprika and a touch of kosher salt over both sides for that irresistible finish.
  5. Move the skillet to your preheated oven and bake for 15 minutes, or until the chicken’s internal temperature hits 155°F. Remove from the oven and allow the chicken to rest for 5 minutes. This lets the juices redistribute, making every bite flavorful and moist.