This Jalapeno Popper Chicken is an easy baked chicken recipe, perfect for a game day or any weekday meal. It’s stuffed with cream cheese, jalapeños, ranch seasoning, and Monterey Jack cheese.
For more jalapeno popper recipes, you can also try these Bacon Wrapped Jalapeno Poppers, our Jalapeno Popper Cheeseball, or this Jalapeno Popper Dip.
Jalapeno Popper Chicken (Hasselback)
This jalapeno popper stuffed chicken only takes a few minutes to throw together and is an easy weeknight meal the entire family will love. The filling is similar to jalapeno popper filling, but turned into a complete meal.
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In order to stuff the chicken, each breast is given about 5-6 slices that don’t cut all the way through. These little slices act as pouches to stuff the cream cheese, sliced cheese, jalapenos, and anything else you want to fill it with.
If you’re wondering what to serve with this jalapeno popper chicken casserole, consider a Baked Potato, Roasted Broccoli, or Green Beans. It would also go great with some homemade dinner rolls.
Why You’ll Love This Recipe
- Big Bold Flavor: Creamy cheesy, and spicy–just like your favorite popper appetizer.
- Visually Impressive: Hasselback slices look fancy but are easy to do.
- Quick Prep: All the flavor of jalapeno poppers with half the effort.
Key Ingredients
- Chicken Breasts – you’ll need to use boneless, skinless chicken breasts because you will be making slices through them. You can use really big ones or smaller ones, whatever you prefer.
- Canned Jalapenos – you will need one 4 oz can of roasted and diced jalapenos. Be sure to drain them first.
- Ranch Seasoning Mix – you will need about 1 tablespoon of the Ranch Seasoning Mix that you can find near the salad dressings.
- Cream Cheese – room temperature is best. If you need to soften the cream cheese, put it on a paper plate in the microwave for 30 seconds or until it’s soft and spreadable.
- Monterey Jack Cheese – A brick of cheese works best so you can slice it, add a couple of tablespoons of the cream cheese mixture and slide it between the slices of chicken.
How To Make Jalapeno Chicken
- Make the jalapeno popper filling. In a small mixing bowl, combine the soft cream cheese, drained jalapenos, and ranch seasoning mix. Mix until creamy and well combined.
- Prepare and slice the chicken breasts. Using a sharp knife, trim any excess fat and tendons from each chicken breast. Pat dry with paper towels, then make 6-7 slices into the chicken breast horizontally, about halfway through (making sure not to slice all the way through). Place into a lightly sprayed baking dish and season with salt and pepper.
- Stuff the chicken. Spoon 2-3 tablespoons of the cream cheese mixture onto each slice of the Monterey Jack Cheese, then wiggle the cheese down into the slices of chicken.
- Bake. Bake in the preheated 350 degree oven for 30-40 minutes, or until the internal temperature of the chicken reaches 165 degrees F in the thickest spot.
- Serve. Remove from the oven and let the chicken rest for about 5 minutes before serving. Enjoy!
Recipe Tips
- Use chicken breasts that are the same size: Use similarly-sized chicken breasts for even cooking.
- Cut carefully: Make deep slices (but not all the way through) about 1/2 inch apart along each breast.
- Use a piping bag: For easy stuffing, add the filling to a piping bag to fill the slits fully.
- Don’t overcook: Chicken should reach an internal temp of 165 degrees F. Be sure to check the internal temp using a digital thermometer to keep tabs on it.
Recipe Variations
- Add Bacon: Use precooked bacon bits to prevent them from becoming soggy in the oven.
- Extra Cheesy: Add mozzarella, pepper jack, or Monterey Jack for melty results.
- Ranch Filling: Mix a little ranch seasoning mix or fresh chives into the cream cheese mixture.
Frequently Asked Questions
The term “Hasselback” refers to a potato dish that originated in Stockholm, Sweden, at Hasselbacken Restaurant. The potatoes in this dish were sliced into thin slices about halfway down, creating a lot of extra surface area to season and get nice and crispy.
Yes! You can make this ahead of time and store it unbaked in a baking dish in your fridge overnight. When you’re ready to bake it, take the baking dish out of the fridge while your oven preheats. You don’t want to add a cold baking dish to a hot oven or your baking dish may shatter!
Storing and Reheating
- Refrigerator: store leftover chicken in an airtight container in the fridge for up to 3 days.
- To reheat: either microwave or reheat in a preheated 325-degree oven until warmed through.
More Chicken Dinner Recipes You’ll Love
Jalapeno Popper Chicken Recipe
Ingredients
- 4 ounces cream cheese, room temperature
- 1 4-ounce can roasted and diced jalapenos, drained
- 1 tablespoon ranch seasoning mix
- 2 pounds chicken breasts
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 6 ounces monterey jack cheese, sliced into 1" by 3" slices
Instructions
- Preheat oven to 350 degrees F.
- Spray a baking dish with nonstick cooking spray and set aside.
- In a small mixing bowl, combine the soft cream cheese, drained jalapenos, and ranch seasoning mix. Mix until creamy and well combined.
- Using a sharp knife, trim any excess fat and tendons from each chicken breast. Pat dry with paper towels, then make 6-7 slices into the chicken breast horizontally, about halfway through (making sure not to slice all the way through). Place into the prepared baking dish and season with salt and pepper.
- Spoon 2-3 tablespoons of the cream cheese mixture onto each slice of the Monterey Jack cheese, then wiggle the cheese down into the slices of chicken.
- Bake in the preheated oven for 30-40 minutes, or until the internal temperature of the chicken reaches 165 degrees F in the thickest spot.
- Remove from the oven and let the chicken rest for about 5 minutes before serving. Enjoy!
Notes
Nutrition
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This Jalapeno Popper Chicken is an easy baked chicken recipe, perfect for a game day or any weekday meal. It’s loaded with cream cheese, jalapenos, and Monterey Jack Cheese, the most amazing jalapeno popper filling.
This has the perfect amount of heat served it with some Spanish rice was delicious