Jalapeno Popper Chicken is a chicken breast recipe stuffed with a jalapeno cream cheese mixture, lightly breaded, and cooked in the air fryer until golden brown.
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❤️ Why you'll love it
- The air fryer is a great way to make stuffed chicken breasts in just 30 minutes!
- If one of your favorite appetizers is the Jalapeno popper, then you will love this stuffed chicken breast!
- You can make this an easy low carb meal by subbing pork panko in place of the bread crumbs.
🥘 Ingredients
Cream cheese, softened
Bacon, cooked well
Fresh jalapeños
Cheddar cheese
Salt, Black pepper
Garlic powder
Onion powder
Chicken breast
Bread crumbs
🔪 Instructions
- In a small bowl combine the salt, pepper, garlic powder, and onion powder. Set aside.
- In a medium bowl, add cream cheese, shredded cheese, half of the spice mixture, diced jalapeño peppers, and chopped bacon to a mixing bowl and fully incorporate. Set aside.
- Using a sharp knife, cut along the side of the breast to form a pocket in the middle. Don’t cut from end to end and don’t cut through as to butterfly the breast.
- Fill the pocket of chicken with cream cheese filling, evenly distributed between the four breasts.
- Season the breasts with the remaining spices and set them aside.
- Add the bread crumbs to a shallow dish and pace each breast on top of the crumbs to fully coat the breast.
- Place the stuffed chicken breast in an oil-sprayed air fryer basket with the filling pocket facing up. Then spray the top of the breast with cooking spray. Press down on the chicken breast slightly to form a flat bottom.
- Air fry 350° for 18 minutes or until a meat thermometer inserted into the thickest part of the breast registers an internal temperature of 165 degrees f and chicken is browned.
- Remove from the air fryer and let rest for 5 minutes before serving.
🥄 Equipment
Air Fryer
Small bowl
Sharp knife
🥫Storage
Store leftovers in an airtight container in the fridge up to 4 days.
📖 Variations
- Omit the breadcrumb coating from the outside of the chicken and the bacon from the cheese filling and instead, wrap slices of bacon around the breasts, securing with a toothpick.
- Add ½ cup shredded sharp cheddar to the cream cheese mixture.
💭 Tips
- Prep the jalapeño peppers by slicing them open, removing the seeds and endocarp (the whitish membrane that seeds are attached to.) to remove the heat from the jalapeños. Leave intact if you want the heat.
📚 Related Recipes
Jalapeno fans will love this Jalapeno Popper Pizza with Shrimp and Bacon.
This Sweet-Hot Jalapeno Popper Dip is a long time family favorite and great for game day.
I love this Blue Cheese Stuffed Chicken Breast!
🍽 Serve with...
Serve jalapeno stuffed chicken breasts with a side of mashed potatoes and green beans.
📖 Recipe
Jalapeno Popper Stuffed Chicken
Jalapeno Popper Stuffed Chicken is a great main dish recipe for jalapeno popper fans! A spicy cream cheese mixture is stuffed inside a chicken breast that is breaded and air fried to golden perfection.
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Ingredients
- 8 ounces cream cheese , softened
- 4 slices bacon , crisp cooked
- 3 medium jalapeños
- ½ cup shredded cheddar cheese
- 1 teaspoon salt , divided
- 1 teaspoon black pepper , divided
- 1 teaspoon garlic powder , divided
- 1 teaspoon onion powder , divided
- 1 pound chicken breasts
- 1 cup bread crumbs , seasoned or plain
Instructions
- In a small bowl combine the salt, pepper, garlic powder, and onion powder. Set aside.
- In a medium bowl, add cream cheese, shredded cheese, half of the spice mixture, diced jalapeño peppers, and chopped bacon to a mixing bowl and fully incorporate. Set aside.
- Using a sharp knife, cut along the side of the breast to form a pocket in the middle. Don’t cut from end to end and don’t cut through as to butterfly the breast.
- Fill the pocket of chicken with cream cheese filling, evenly distributed between the four breasts.
- Season the breasts with the remaining spices and set them aside. Add the bread crumbs to a shallow dish and pace each breast on top of the crumbs to fully coat the breast.
- Place the stuffed chicken breast in an oil-sprayed air fryer basket with the filling pocket facing up. Then spray the top of the breast with cooking spray. Press down on the chicken breast slightly to form a flat bottom.
- Air fry 350° for 18 minutes or until a meat thermometer inserted into the thickest part of the breast registers an internal temperature of 165 degrees f and chicken is browned.
- Remove from the air fryer and let rest for 5 minutes before serving.
Notes
Instructions:
1. Prep the jalapeño peppers by slicing them open, removing the seeds and endocarp (the whitish membrane that seeds are attached to.) to remove the heat from the jalapeños. Leave intact if you want the heat.
2. Dice the jalapeños in small pieces.
3. Add cream cheese, shredded cheese, half of the spices, diced jalapeño peppers, and chopped bacon to a mixing bowl and fully incorporate. Set aside.
4. Cut along the side of the breast to form a pocket in the middle. Don’t cut from end to end and don’t cut through as to butterfly the breast.
5. Fill the pocket of chicken with the cream cheese filling, evenly distributed between the four breasts.
6. Season the breasts with the remaining spices and set them aside.
7. Add the bread crumbs to a shallow dish and pace each breast on top of the crumbs to fully coat the breast.
8. Place the breast in an oil-sprayed air fryer basket. Then spray the top of the breast with oil. Filling pocket facing up. Press down slightly to form a flat bottom.
9. Cook at 350° for 18 minutes or until fully cooked.
10. Once cooked, remove and let rest for 5 minutes.
11. Enjoy.
This is the air fryer I used:
Chefman TurboFry Touch 8 Quart...
https://www.amazon.com/dp/B08JH8C69
Nutrition
Calories: 592kcalCarbohydrates: 25gProtein: 38gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 158mgSodium: 1328mgPotassium: 648mgFiber: 2gSugar: 4gVitamin A: 1061IUVitamin C: 14mgCalcium: 217mgIron: 2mgNet Carbohydrates: 23g
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