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Stuffed Chicken Jalapeño

Featured in Chicken dishes that always work.

Turn jalapeño poppers into stuffed chicken perfection. The creamy filling balances the heat, making it flavorful and a crowd-pleaser.
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Maria from tastyhush
Updated on Wed, 14 May 2025 17:36:17 GMT
Golden stuffed chicken with cheesy jalapeño filling on a plate. Pin it
Golden stuffed chicken with cheesy jalapeño filling on a plate. | tastyhush.com

Turn plain chicken breast into something you can't resist. This Jalapeño Popper Stuffed Chicken throws in a creamy, cheesy middle filled with spicy jalapeños. It's just like your favorite party bite but way easier for dinner. You can fix this for a weeknight or whenever you're craving something bold. It'll leave you wanting more.

Easygoing Comfort with Spice

The first time I made this, I instantly wanted to make it again. Cream cheese melts with chopped jalapeños for that melt-in-your-mouth mix of heat and creamy goodness. Best part? When you slice into the chicken and cheesy filling oozes out, you'll see every minute of prep was totally worth it—especially when folks around the table can't believe how good it is.

What You’ll Grab

  • Olive Oil: Sear your chicken in this so you get that nice golden crust.
  • Seasonings: Don't forget paprika, salt, and black pepper for a tasty bite.
  • Boneless Chicken Breasts: Go for skinless ones and cut a pocket to stuff them.
  • Jalapeños: Chop these up tiny for a fiery kick or swap for green bell pepper if you don't want it too hot.
  • Minced Garlic or Powder: Whichever you prefer, it'll boost the flavor.
  • Shredded Cheese: Grab mozzarella for gooeyness and Parmesan for that salty punch.
  • Cream Cheese: Let it soften so it mixes easy into your filling.

Here’s How You Make It

Bake it Off
Pop your skillet in the oven at 350°F (180°C) for about 15 minutes until it hits 155°F inside. Set it aside for a few minutes before you dig in.
Brown the Chicken
Toss on the paprika and salt first. Sear both sides of the stuffed chicken in a skillet that can go in the oven. Get them golden.
Slice and Fill
Cut a pocket into each chicken breast and stuff as much of the cheesy pepper mix as you can. Toothpicks hold it all together.
Mix Up the Inside
Throw together cream cheese, shredded mozz, Parmesan, garlic, and your chopped jalapeños. Get it nice and smooth.

Nailing Every Part

After lots of trial and error, here's what sticks—use a meat thermometer so you don't dry things out. Make sure you let cream cheese hang out at room temp so it blends without lumps. And don't skip the toothpicks; they're your best buddy for keeping the filling sealed where it should be.

How to Serve It Up

I usually pile this on a bed of soft rice to catch any cheesy goodness that slips out. Sometimes I throw together a quick green salad for something fresh. If I'm in a rush, I mix the filling sooner to get dinner done fast. Grab some crusty bread too, because every drop of that cheesy jalapeño mix is too good to leave behind.

Three juicy oven-baked chicken breasts filled with cheese and jalapeños sit in a dark skillet. Pin it
Three juicy oven-baked chicken breasts filled with cheese and jalapeños sit in a dark skillet. | tastyhush.com

Frequently Asked Questions

→ Is this dish spicy?
Not really! The cream cheese tones down the jalapeños' heat, and even those who avoid spicy meals enjoy this dish.
→ Why make the pocket on the folded side?
Starting on the fold keeps the smooth side intact for better presentation and helps the stuffing stay put during cooking.
→ How do I make it less spicy?
Swap the jalapeños for diced green bell peppers to keep the flavor mild but satisfying.
→ How long do leftovers last?
They’ll keep in the fridge for up to 3 days. Warm gently to keep the creamy filling intact.
→ Is leaking filling an issue?
Not at all! Any bits that escape will crisp up in the pan, adding extra crunch and flavor.

Stuffed Chicken Jalapeño

This tasty twist combines tender chicken breasts with a cheesy jalapeño filling. It’s surprisingly mild and a family favorite.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Maria

Category: Poultry

Difficulty: Intermediate

Cuisine: Western

Yield: 2 Servings (2 filled chicken breasts)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 2 skinless, boneless chicken breasts (about 220g/7oz each).
02 ¼ teaspoon kosher or cooking salt.
03 A tablespoon of olive oil (extra-virgin).
04 Half a teaspoon of garlic powder.
05 60g/2oz of cream cheese, softened.
06 ½ cup of shredded mozzarella.
07 2 jalapeños, diced and deseeded.
08 ¼ cup of finely shredded parmesan.
09 ½ teaspoon of smoked paprika.
10 A pinch of black pepper.
11 Another ½ teaspoon of kosher or cooking salt.

Instructions

Step 01

Warm up your oven to 180°C/350°F. Make pockets in the chicken breasts on the folded side using a sharp knife.

Step 02

Microwave the cream cheese to make it soft. Stir in the other ingredients for the stuffing until combined.

Step 03

Fill the chicken pockets with the cheese mix. Use toothpicks to seal them shut, then rub the outside with paprika and salt.

Step 04

Brown the chicken in an oiled skillet, cooking for two minutes on each side. Finish by baking for 15 minutes, checking for an internal temp of 67°C/155°F.

Step 05

Let the cooked chicken sit for five minutes before you dig in.

Notes

  1. The jalapeños don't make this dish too spicy.
  2. Swap in bell peppers if you want zero heat.
  3. This can last up to three days in the fridge.

Tools You'll Need

  • A skillet that can go in the oven.
  • Toothpicks to seal the chicken pockets.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy: cream cheese, mozzarella, parmesan.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 564
  • Total Fat: 33 g
  • Total Carbohydrate: 6 g
  • Protein: 59 g