Chicken with Jalapeno Popper Sauce
Elevate your dinner game with this indulgent Chicken with Jalapeño Popper Sauce recipe, a crowd-pleasing fusion of bold flavors and creamy comfort. Juicy chicken breasts are seared to golden perfection, then smothered in a rich, velvety sauce infused with melted cream cheese, sharp cheddar, and the perfect hint of heat from diced jalapeños. Crumbled bacon adds smoky crunch, while sautéed garlic and green onions boost the savory allure. This one-skillet dish is oven-finished for tender, flavorful results, making it an easy yet impressive entrée. Ready in just 40 minutes, it pairs beautifully with rice, mashed potatoes, or fresh veggies, creating a weeknight dinner that feels like a gourmet indulgence. Perfect for fans of creamy, spicy, and cheesy flavors, this recipe is a guaranteed hit!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 8 ounces cream cheese
- 0.5 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 2 pieces jalapenos, diced (seeded for less heat)
- 2 cloves garlic, minced
- 0.5 cup crumbled cooked bacon
- 2 stalks green onions, sliced
- 2 tablespoons butter
Instructions
Preheat your oven to 375°F (190°C).
Season both sides of the chicken breasts with salt, pepper, and garlic powder.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and diced jalapenos, sautéing for 2-3 minutes until fragrant and softened.
Reduce the heat to low and add the cream cheese. Stir until melted and smooth.
Gradually stir in the heavy cream to thin out the sauce, then add the shredded cheddar cheese, stirring until fully melted.
Mix in the crumbled bacon and half of the sliced green onions into the sauce.
Return the seared chicken breasts to the skillet, spooning the sauce over the top.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove from the oven and garnish with the remaining sliced green onions. Serve hot with your choice of side, such as rice, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 31.9 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 3.0 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 293 mg | 23% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 685 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
