Jalapeno Popper Smothered Chicken

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Jalapeno Popper Smothered Chicken, Crispy baked chicken smothered in a cheesy jalapeno topping with rice and broccoli

Not only is this chicken super easy, the topping is amazing!!  A crispy Panko crusted chicken breast smothered in a delicious and cheesy jalapeno popper topping!

I used fresh jalapenos in this recipe …  and I really love spice so I added double the amount of diced jalapeno!  If you only have the jarred jalapenos, those will work just fine too! 

cut piece of Jalapeno Popper Smothered Chicken, Crispy baked chicken smothered in a cheesy jalapeno topping with rice and broccoli

Jalapeno Popper Smothered Chicken, Crispy baked chicken smothered in a cheesy jalapeno topping with rice and broccoli
4.2 from 5 votes
Review Recipe

Jalapeno Popper Smothered Chicken

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Jalapeno Popper Chicken Breasts is crispy chicken with a creamy cheesy jalapeno topping.


  • 4 boneless skinless chicken breasts
  • 4 tablespoons fresh diced jalapeno peppers (more if desired)
  • 4 slices bacon cooked crisp and crumbled
  • 4 tablespoons cream cheese
  • 2 oz sharp grated cheddar
  • 1 egg beaten
  • 1 tablespoon flour
  • 1 cup Panko bread crumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika

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  • Preheat oven to 400°F.
  • Combine diced jalapeno peppers, crumbled bacon, cream cheese and grated cheddar in a small bowl.
  • In second bowl, combine Panko bread crumbs, garlic powder and paprika.
  • Beat flour with egg. Dip chicken into beaten egg and then into Panko bread crumbs. Place on a foil lined pan sprayed with cooking spray.
  • Divide jalapeno topping into 4 equal servings and press on the top of each chicken breast.
  • Bake 30-35 minutes or until juices run clear and chicken is cooked through.

Nutrition Information

Serving: 1chicken breast, Calories: 415, Carbohydrates: 14g, Protein: 34g, Fat: 23g, Saturated Fat: 9g, Cholesterol: 158mg, Sodium: 537mg, Potassium: 577mg, Fiber: 1g, Sugar: 2g, Vitamin A: 715IU, Vitamin C: 19.1mg, Calcium: 156mg, Iron: 1.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Main Course
Cuisine American
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Followed directions completely…no modifications…One of the worst recipes I have ever tried…minimal flavor…dry chicken…cooked to only 160 and STILL overdone…oh and I did I mention no flavor?? Try cooking 4 slices of diced bacon. hand dicing 4 T of jalapeno peppers, combining with 4 T of cream cheese in 15 minutes as directions claims…Do yourself a favor and pass on this recipe!!1 star

    1. How disappointing, I’m sorry you didn’t enjoy this recipe Darrel. According to the FDA, chicken should be cooked to a minimum temperature of 165°F to be safely consumed so I can’t say for sure how your chicken was overcooked at 160°F.

      As for the cook time, I place the bacon in a pan, it takes about 10 minutes. While the bacon is cooking, I chop the peppers and measure out the other ingredients.

  2. Made the Jalapeño Chicken tonight for dinner-it was AMAZING!!! I put half inside as a stuffing and half on top-really great!!! Thank you!5 stars

  3. I bet this would also be good if you pound the breaststroke thin and then put your jalapeño mixture inside and wrapped it up then put the bread crumbs..

  4. I am making this for dinner tonight and I noticed there is 1tbsp of flour in the ingredients list, but no where is it used in the directions of making the chicken. Is it used to dredge the chicken in before you put it in the egg wash or for something else?
    thanks, Lee Ann