My husband and I have been eating low carb/keto for a couple of months now and I have to tell you, feeding a potato-loving man low carb has not been an easy task. While I could eat a salad and steak every night, he prefers a bit more, um, variety. I’ve been experimenting with recipes almost daily and while not every one knocks it out of the park, this Jalapeño Popper Chicken was an instant winner. Best of all, it’s easy to prep so it’s perfect for those busy weeknights!
What’s not to love in this dish? Chicken, cream cheese, jalapenos, and of course bacon! You really can’t go wrong. If you’re cooking for the family and the kids are fans of the spice you can easily leave the jalapeño bits off a few chicken breasts, which is what I do for my kids. It’s still delicious without it!
Jalapeño Popper Chicken | Easy Weeknight Dinner Recipe
All the amazing flavors of jalapeño poppers in an easy weeknight dinner recipe. Low carb and keto friendly dinner recipe.
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 minutes
- Yield: 4
- Category: dinner
- Method: bake
- Cuisine: American
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 4 jalapeños
- 4 pieces of bacon
Preheat the oven to 375 degrees.
Place the chicken breasts in a large baking dish.
Spread cream cheese evenly over the chicken breasts.
Deseed jalapeños and dice. Sprinkle over chicken and cream cheese.
Top with shredded cheddar. Bake for 35 minutes.
Meanwhile, cook bacon until crisp. Allow to cool, then chop coarsely.
Sprinkle bacon over chicken and cook an additional ten minutes or until chicken reaches an internal temperature of 165˚F. Serve immediately.
Leave in some jalapeño seeds for extra spice.
This dinner was seriously delicious and very filling, all without the carbs! If you’re not doing low-carb or keto diet you can easily serve this along with a side of potatoes or rice for a filling meal.
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