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Low Carb Jalapeño Popper Chicken - Creamy, Cheesy, and Satisfying

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 boneless, skinless chicken breasts (about 2 pounds)
  • Cream cheese: 8 ounces, softened
  • Shredded cheese: 1 cup shredded cheddar (or a cheddar/Monterey Jack blend)
  • Jalapeños: 2–3 fresh, seeded and finely chopped (adjust to taste)
  • Bacon: 4–6 slices, cooked and crumbled
  • Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder)
  • Green onions: 2, thinly sliced (optional but brightens the dish)
  • Spices: 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon ground black pepper
  • Salt: 1 teaspoon kosher salt (divided)
  • Olive oil or avocado oil: 1 tablespoon
  • Optional garnish: Fresh cilantro or parsley, lime wedges

Method
 

  1. Preheat the oven: Set to 400°F (205°C). Lightly grease a 9x13-inch baking dish or line it with parchment.
  2. Prep the chicken: Pat the chicken breasts dry. If they’re thick, slice them in half horizontally to create thinner cutlets for even cooking. Season both sides with 1/2 teaspoon salt, pepper, and smoked paprika.
  3. Brown the chicken: Heat oil in a large skillet over medium-high. Sear chicken 2–3 minutes per side until lightly golden. Transfer to the baking dish. (They’ll finish cooking in the oven.)
  4. Make the popper topping: In a bowl, mix softened cream cheese, shredded cheddar, chopped jalapeños, minced garlic, onion powder, remaining 1/2 teaspoon salt, and green onions if using. Fold in most of the crumbled bacon, saving a little for topping.
  5. Assemble: Spread the cream cheese mixture evenly over each chicken breast. Sprinkle the reserved bacon on top.
  6. Bake: Cook 15–18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the topping is bubbly. If you want extra color, broil for 1–2 minutes at the end—watch closely.
  7. Rest and serve: Let the chicken rest 5 minutes. Garnish with chopped cilantro or parsley and a squeeze of lime if you like.