Jalapeno Popper Chicken – Low Carb & Keto Friendly

Jalapeno Popper Chicken is loaded with flavors from your favorite appetizer. This low carb and KETO friendly recipe is made with just the right amount of heat and topped with cheddar cheese and bacon.

Creamy cheese, crisp bacon, and spicy jalapeños.

Oh my goodness…this is one of the best family dinners I have made in a while, even the kids loved it! I de-seeded the jalepenos that I put in the chicken breast that I was giving the kids, and they didn’t complain once about it being spicy. I on the other hand love a little heat and left the seeds in the rest.

Cream cheese Jalapeño Poppers are one of my favorite appetizers. I don’t get them too often as I try to limit the fried food that we eat, so I was excited to have some of the familiar flavors from one of my favorite appetizers in a low carb chicken dish for dinner.

Make a spicy version for the adults with the Jalapeño seeds, remove the seeds for a more mild taste, or even omit the jalapenos for the kids portion.

How to make Jalapeño Popper Chicken:

Ingredients:

  • 4 boneless, skinless, chicken breast
  • 1/2 tsp garlic powder
  • 8 oz cream cheese, softened-
  • 3/4 cup sharp cheddar cheese, shredded
  • 1/2 cup crispy bacon, chopped
  • 4-5 fresh jalapeño peppers

Directions:

Preheat the oven to 375˚F

Butterfly chicken breasts, make sure not to cut all the way through. Season chicken with garlic powder.

Wash the jalapeños and cut the tops off. Remove the seeds and stems if you want it milder, or leave if you would like a spicier dish. Cut the jalapeño peppers into strips.

Place chicken in casserole dish.

Evenly stuff chicken breast with cream cheese, bacon, and cheddar cheese (reserving 1/4 cup cheese for the top).

Bake for 35-40 minutes, or internal temp reaches 165˚F.

With 5 minutes remaining, remove from oven and sprinkle remaining cheddar cheese and bacon over top. Return to oven for remaining 5 minutes.

This Jalapeño Popper Chicken is a simple and easy recipe for those following a low carb diet or keto diet.

 

Jalapeno Popper Chicken
Ingredients
  • 4 boneless skinless, chicken breast
  • 1/2 tsp garlic powder
  • 8 oz cream cheese softened
  • 3/4 cup sharp cheddar cheese shredded
  • 1/2 cup crispy bacon chopped
  • 4-5 fresh jalapeño peppers
Instructions
  1. Preheat the oven to 375˚F
  2. Butterfly chicken breasts, make sure not to cut all the way through. Season chicken with garlic powder.
  3. Wash the jalapeños and cut the tops off. Remove the seeds and stems if you want it milder, or leave if you would like a spicier dish. Cut the jalapeño peppers into strips.
  4. Place chicken in casserole dish.
  5. Evenly stuff chicken breast with cream cheese, bacon, and cheddar cheese (reserving 1/4 cup cheese for the top).
  6. Bake for 35-40 minutes, or until  internal temp reaches 165˚F.

  7. With 5 minutes remaining, remove from oven and sprinkle with remaining cheddar cheese and bacon. Return to oven for remaining 5 minutes.

low carb chicken dish

Comments

  1. Em Mahr says:

    I can’t wait to try this recipe! We love poppers and thinking about making it a healthy meal is exciting! I know my husband will love this and I can make a mild version for the kids and a spicy version for the adults so everyone is happy. Yum!

  2. Dandi D says:

    This looks delicious and I know my husband and I would really enjoy it!

  3. Elena says:

    Looks so yummy! Thank you for the recipe

  4. Michelle B. says:

    Jalapenos and chicken? YUM!

  5. Amy D says:

    I love jalapeno poppers, but never had them with chicken. What a great idea. This would make a great appetizer or meal.

  6. Jenna Hudson says:

    I don’t follow either diet but I love my hot peppers! I like that its not a long ingredient list either!

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