Bacon Wrapped Jalapeño Popper Chicken
Tender juicy chicken stuffed with cheesy jalapeño peppers, wrapped in bacon and baked to perfection. The bacon slowly bastes the chicken as it bakes, giving it incredible flavor!
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❤️ Why You’ll Love this Jalapeño Popper Chicken
- Tender juicy chicken stuffed with cheesy jalapeño pepper
- Wrapped in bacon and baked to perfection
- The bacon slowly bastes the chicken, keeping it moist and flavorful
- Classic jalapeño popper flavor
This jalapeño bacon wrapped chicken is a really simple, yet very flavorful recipe! Using the same ingredients in jalapeño poppers, stuffed inside a chicken breast, then wrapped on the outside with bacon and baked until golden.
As the bacon renders its fat, it is slowly basting the chicken, giving it tremendous flavor and a crispy coating at the same time. So the bacon does double duty in making this easy Keto chicken dinner delicious!
You can even prepare them ahead of time, them bake them when you’re ready, making this an ideal easy Keto weeknight dinner! They are just delicious and are sure to satisfy even your fussiest eaters!
🛒 What’s in Jalapeño Popper Chicken with Bacon
- Boneless skinless chicken breasts
- Jalapeño peppers
- Uncured bacon
- Cream cheese
- Cheddar cheese
- Garlic powder
- Salt and pepper
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
- Baking sheet lined with a wire rack
- Mixing bowl
- Meat thermometer
🔪 How to Make Jalapeño Popper Chicken
How to Clean Jalapeños For Poppers
Slice the top end and stem off of each jalapeño pepper. Slice them in half lengthwise, then remove the rib and seeds.
Tip: The ribs and the seeds are where most of the heat in a jalapeño pepper comes from. So removing them for a dish like this, tames the heat level enough to enjoy.
Preheat oven to 400°F. In a small mixing bowl, combine the cream cheese and shredded cheddar.
Soften in the microwave for 10 seconds, or just until you are able to combine them. Add the garlic powder, salt and pepper and mix well.
Spread the mixture into each half of the jalapeño peppers.
Put the two halves back together. Then cut a pocket into each chicken breast and stuff each jalapeño pepper (both halves) inside and close.
Tip: Make sure you don’t cut all the way through the other side of the chicken, otherwise the cheeses can leak out as they bake.
Take a few slices of bacon (depending on the size of the chicken breast) and wrap tightly around the chicken to seal up the pocket.
Tip: Depending on the size of your chicken, you might need more of less of the bacon.
Place them on a baking sheet lined with a rack and aluminum foil (for easy cleanup) seam sides down. Bake for 35 minutes or until the chicken reaches a temperature of at least 165°F.
Increase the temperature to 450°F and bake another 5 minutes or until the bacon has browned. Allow to cool slightly before cutting into and serving.
How Many Carbs are in Jalapeño Popper Chicken?
This jalapeño popper chicken with bacon has only 3 net carbs per serving.
Are Jalapeño Poppers Keto?
Absolutely! And when you add the bacon and the cream cheese to the this Keto chicken dish, it adds healthy fats to the chicken breasts! There’s less than one carb in a medium size jalapeño, so they are great for Keto.
If you like this combination of flavors, here are some Keto jalapeño popper recipes:
- Jalapeño Poppers
- Jalapeño Popper Cauliflower Mac and Cheese
- Jalapeño Popper Egg Salad
- Jalapeño Popper Chicken Casserole
- Jalapeño Popper Chicken Soup
Tips for Picking out Jalapeño Peppers
If you’re like some people, you want that perfect blend of heat but want to enjoy the flavor of the pepper also. So, how can you pick out the perfect jalapeños at the store? There’s is a fairly easy way to spot the best jalapeños just from looking at the skin.
As a jalapeno ages, it will begin to get white little lines running down the length of pepper. This is an indication the pepper has been under stress. The more the stress has been under, due to frequently not being watered properly or just due to its age, the more white lines it will have and the hotter it will be.
You’ll want to look for a smooth green skin on each pepper for that perfect balance of heat and pepper flavor.
Can I Freeze Jalapeño Popper Chicken?
You certainly can freeze the leftovers from this Keto bacon wrapped chicken. The best way to prevent freezer burn and ensure it stays fresh is to use a foodsaver to vacuum seal the chicken. If you don’t have one, you can wrap the chicken in plastic wrap, then place it in a freezer safe bag for up to a few months.
To thaw it out, place in the fridge overnight then reheat in the oven in a casserole dish on 350°F until heated through.
What’s a Good Side Dish for Jalapeño Popper Chicken?
The possibilities of what you can serve with this Keto bacon wrapped chicken are endless! Here are some all time favorites that I hope will provide you with some inspiration:
- Roasted Balsamic Brussels Sprouts with Prosciutto
- Cauliflower “Potato Salad”
- Bacon Wrapped Green Beans
- Easy Creamed Spinach
- Roasted Garlic & Rosemary Mashed Cauliflower
- Easy Broccoli Salad with Bacon
Is Bacon Wrapped Jalapeño Popper Chicken Spicy?
The way you seed and rib the jalapeños determine how much heat this recipe has. don’t make this jalapeño popper chicken casserole spicy. If jalapeño peppers are completely seeded and the ribs removed, they are actually surprisingly mild.
If you’d like stuffed chicken with an Italian flair, try this Stuffed Caprese Chicken Hasselback!
More Chicken Recipes
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Bacon Wrapped Jalapeño Popper Chicken
Ingredients
- 4 chicken breasts, boneless, skinless
- 8-12 slices of uncured bacon, (see notes)
- 4 Jalapeño peppers
- 3 ounces cream cheese, softened
- 1/3 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 400°F. Slice each jalapeño pepper in half lengthwise, remove the rib and seeds.
- In a bowl, combine the cream cheese and shredded cheddar. Soften in the microwave for 10 seconds, or just until you are able to combine them. Add the garlic powder, salt and pepper and mix well.
- Spread the mixture into each half of the jalapeño peppers.
- Put the two halves back together. Then cut a pocket into each chicken breast and stuff each jalapeño pepper (both halves) inside and close.
- Take a few slices of bacon (depending on the size of the chicken breast) and wrap tightly around the chicken to seal up the pocket.
- Place them on a baking sheet lined with aluminum foil (for easy cleanup) and a wire rack9” x 9” casserole, seam sides down. Bake for 35 minutes or until the chicken reaches a temperature of at least 165°F, when check with a meat thermometer. Increase the temperature to 450°F and bake another 5 minutes or until the bacon has browned.
- Allow to cool slightly before cutting into and serving.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe*Originally published on October 4, 2018, updated on August 31, 2023 with new photos, improvements to the recipe and helpful tips.
Looks so pretty to serve at a dinner party!
Thanks so much, they are perfect for a party!!