Jalapeño Popper Chicken
This Jalapeño Popper Chicken Bake is creamy, cheesy, and full of bold flavor in every bite. Tender chicken thighs are baked in a rich cream cheese sauce, then topped with crispy bacon, fresh jalapeños, and melty cheddar, all finished with a golden panko topping!
Servings: 6 people
Calories: 525kcal
Ingredients
- 2 pounds boneless skinless chicken thighs, trimmed of excess fat
- 1 ½ teaspoons kosher salt, divided
- 1 ½ teaspoons black pepper, divided
- 1 package (8 ounces) cream cheese, softened
- ⅓ cup (77 g) sour cream
- 2 teaspoons garlic, minced
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 3 medium jalapeño peppers, seeded, finely diced, plus more for garnish (optional)
- 6 slices thick-cut bacon, cooked crisp, crumbled
- 1 cup (113 g) sharp cheddar cheese, shredded
- ¾ cup (34 g) panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with non-stick cooking spray. Set aside.
- Pat the chicken thighs dry with paper towels, then season both sides with 1 teaspoon salt and 1 teaspoon pepper. Place them in a single layer in the prepared baking dish.
- In a medium bowl, mix the softened cream cheese, sour cream, garlic, onion powder, paprika, and remaining salt and pepper until smooth and creamy.
- Spread the cream cheese mixture evenly over the chicken, covering each piece completely.
- Sprinkle diced jalapeños over the top, followed by the crumbled bacon and shredded cheddar cheese.
- In a small bowl, toss the panko breadcrumbs with melted butter until evenly coated. Sprinkle over the cheese layer.
- Cover the dish tightly with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake uncovered for another 5 to 10 minutes, or until the chicken reaches an internal temperature of 165°F, the cheese is bubbly and melted, and the topping is golden.
- Let rest for 5 minutes before serving. Top with fresh jalapeño slices if desired.
Nutrition
Serving: 1portion | Calories: 525kcal