Jalapeño Popper Stuffed Chicken Recipe
This Jalapeño Popper Stuffed Chicken recipe features tender chicken breasts filled with a creamy, cheesy, and mildly spicy jalapeño mixture. The chicken is seared to a golden brown on the stovetop then finished in the oven for juicy, flavorful results. Perfect for a delicious yet easy-to-make dinner, it combines smoky paprika seasoning with the rich cream cheese, mozzarella, parmesan, and fresh jalapeños for a pop of heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
Ingredients
Chicken
- 2 x 220g/7oz chicken breasts, skinless and boneless
- 1/4 tsp cooking/kosher salt
- 1/2 tsp smoked paprika (or ordinary paprika)
- 1 tbsp extra-virgin olive oil
Jalapeño Popper Stuffing
- 60g/2oz cream cheese
- 1/2 cup shredded mozzarella cheese (or other cheese)
- 1/4 cup finely shredded parmesan cheese
- 2 jalapeños, deseeded and finely diced
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp cooking/kosher salt
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan). This ensures the oven is ready to finish cooking the chicken evenly after searing.
- Prepare Chicken Pockets: Carefully cut pockets into each chicken breast on the side with the natural fold, making sure not to slice all the way through to keep the smooth exterior intact for stuffing.
- Make Stuffing: Microwave the cream cheese for 30 seconds to soften it. Then mix in the diced jalapeños, mozzarella, parmesan, garlic powder, black pepper, and salt to create the spicy cheese filling.
- Stuff and Seal: Fill each chicken pocket generously with the cheese mixture, pressing it all the way inside. Seal each breast using 2 or 3 toothpicks to keep the stuffing contained. It’s okay if some stuffing oozes out as it crisps nicely during cooking. Sprinkle both sides of the chicken with smoked paprika and a pinch of salt.
- Sear Chicken: Heat olive oil in an oven-proof skillet over medium-high heat. Place the chicken breasts smooth-side down and sear for 2 minutes until golden. Flip and sear the other side for another 2 minutes to create a flavorful crust.
- Bake: Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken’s internal temperature reaches 67°C/155°F, ensuring it’s fully cooked and juicy.
- Rest and Serve: Remove the chicken from the oven and let it rest on a plate for 5 minutes. This allows the juices to redistribute for moist and tender results. Then serve and enjoy your flavorful jalapeño popper stuffed chicken.
Notes
- Note 1: Removing the seeds from the jalapeños reduces the heat level, making it more palatable if you’re sensitive to spice.
- Note 2: Cutting the pocket on the side with the fold helps maintain the chicken breast’s structural integrity and prevents tearing while stuffing.
- Toothpicks are necessary to keep the stuffing sealed inside the chicken during searing and baking.
- Checking the internal temperature of the chicken with a meat thermometer is recommended to ensure safe cooking.
