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Jalapeño Popper Stuffed Chicken Recipe

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4.3 from 10 reviews

This Jalapeño Popper Stuffed Chicken is a flavorful and creamy dish featuring chicken breasts stuffed with a spicy blend of cream cheese, mozzarella, parmesan, and diced jalapeños. The chicken is seared to golden perfection on the stove and then baked to juicy tenderness, creating a deliciously cheesy and mildly spicy meal perfect for any dinner occasion.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

Chicken and Seasonings

  • 2 x 220g/7oz chicken breast, skinless and boneless
  • 1/4 tsp cooking/kosher salt (for seasoning chicken)
  • 1/2 tsp smoked paprika (or ordinary paprika)
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp cooking/kosher salt (for seasoning stuffing)
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Stuffing

  • 60g/2 oz cream cheese
  • 1/2 cup shredded mozzarella cheese (or any other melty cheese)
  • 1/4 cup finely shredded parmesan
  • 2 jalapeños, deseeded and finely diced

Instructions

  1. Preheat Oven: Set your oven to 180°C/350°F (160°C fan) to ensure it’s ready to bake your chicken after searing.
  2. Prepare Chicken Pockets: Carefully cut pockets into each chicken breast on the side with the fold, being sure not to cut all the way through. This will create space for the stuffing while keeping the smooth side intact.
  3. Make Stuffing: Microwave the cream cheese for 30 seconds until softened. In a bowl, mix the softened cream cheese with the shredded mozzarella, parmesan, diced jalapeños, garlic powder, black pepper, and salt until well combined.
  4. Stuff and Seal Chicken: Spoon the jalapeño popper mixture inside the chicken pockets, pushing it all the way in. Use 2 or 3 toothpicks to seal each chicken breast to keep the stuffing inside. If some stuffing oozes out, it will create a delicious crisp when cooked.
  5. Season Chicken: Sprinkle both sides of the stuffed chicken breasts with smoked paprika and the additional cooking/kosher salt for flavor and a touch of smoky heat.
  6. Sear Chicken: Heat the 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 lock in juices and develop a crust.
  7. Bake: Transfer the skillet with the seared chicken to the preheated oven. Bake for 15 minutes or until the internal temperature of the chicken reaches at least 67°C/155°F to ensure it is fully cooked and safe to eat.
  8. Rest and Serve: Remove the chicken from the oven and transfer to a plate. Let it rest for 5 minutes to allow the juices to redistribute, then serve hot and enjoy the melty, spicy filling with the tender chicken.

Notes

  • Note 1: Removing the seeds from the jalapeños reduces the heat; add seeds back in if you prefer spicier stuffing.
  • Note 2: Cutting the pocket on the folded side helps keep the chicken breast intact and easier to stuff.
  • Toothpicks help to seal the stuffing inside but remember to remove them before eating.
  • Using an oven-proof skillet allows easy transition from stovetop searing to oven baking without transferring the chicken.
  • Internal temperature of 67°C/155°F is crucial for safe consumption of chicken breast.

Find it online: https://allcookedup.com/jalapeno-popper-stuffed-chicken-recipe/