Chicken breast stuffed with jalapenos and cream cheese

Jalapeño Popper Chicken with cream cheese and mozzarella is the kind of dinner recipe your family will drool over. Easy to make and quick to cook plus who can say no to a cheese pull?

Ingredients

Full recipe with amounts can be found in the recipe card below.

• Chicken breasts. 
• Cream cheese. 
• Mozzarella.
• Parmesan cheese. 
• Jalapeño peppers.
• Garlic powder. 
• Salt and pepper. 
• Olive oil. 
• Smoked paprika.

How to make jalapeño popper chicken

1. Make the filling: In a bowl, combine the room temperature cream cheese, grated mozzarella and parmesan with finely chopped jalapeños, garlic powder, salt and pepper. Mix well.
2. How to stuff a chicken breast: Carefully make a slit on one side of each chicken breast. Take care not to cut all the way through, you just want to create a pocket for the stuffing. With a spoon, carefully stuff the chicken then close the opening and secure with toothpicks. Drizzle over the olive oil and season with paprika and salt on both sides.
3. Cook the chicken: Heat a large pan over medium-high heat then add the chicken breasts. Allow to cook for 5-7 minutes per side then transfer the pan to a hot oven and allow to cook for another 5-7 minutes or until the chicken is cooked through. Remove from the oven and allow to rest for 5 minutes then serve.

Can I make this ahead?

The filling can be made up to 3 days in advance and kept covered in the fridge. The stuffed and seasoned chicken can also be refrigerated for a day before cooking.

What to serve with jalapeño popper chicken

These chicken breasts will be delicious served with almost any side dish. Simple mashed potatoes or crispy potato wedges will be delicious with the chicken. If you’d prefer a vegetable side dish, my 10-minute broccolini or bacon green beans will be a great match.

Stuffed chicken recipes

1. Caprese stuffed chicken breasts
2. Cheesy asparagus stuffed chicken
3. Cheese-stuffed chicken meatballs

• 125 g (4oz) cream cheese room temperature
• 1 cup grated mozzarella cheese
• ¼ cup grated Parmesan
• 2 jalapeno peppers finely chopped
• ½ tsp garlic powder
• ½ tsp pepper
• salt to taste
• 4 chicken breasts
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp salt

• Preheat the oven to 220°C/430°F.

• In a bowl, combine the room temperature cream cheese, grated mozzarella and parmesan with finely chopped jalapeños, garlic powder, salt and pepper. Mix well. 

• Carefully make a slit on one side of each chicken breast. Take care not to cut all the way through, you just want to create a pocket for the stuffing.

• With a spoon, carefully stuff the chicken then close the opening and secure with toothpicks. Drizzle over the olive oil and season with paprika and salt on both sides. 

• Heat a large pan over medium-high heat then add the chicken breasts.

• Allow to cook for 5-7 minutes per side then transfer the pan to a hot oven and allow to cook for another 5-7 minutes or until the chicken is cooked through.

• Remove from the oven and allow to rest for 5 minutes then serve.

Calories: 327kcal | Carbohydrates: 4g | Protein: 51g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 992mg | Potassium: 961mg | Fiber: 1g | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 1mg