Bacon Wrapped Jalapeño Popper Stuffed Chicken

This delicious and easy-to-follow bacon wrapped jalapeño popper stuffed chicken recipe is perfect for a quick and tasty weeknight meal.

Are you in the mood for something savoury, spicy and full of flavor? If so, then my bacon wrapped jalapeño popper stuffed chicken dish is sure to hit the spot!

This eye-catching entree combines juicy chicken breasts with smoky bacon and zesty jalapeños, all filled with a creamy mix of sharp cheddar cheese and cream cheese.

Enjoyed best when paired with roasted vegetables or mashed potatoes, this delicious meal is guaranteed to be a hit — both on your plate and in your mouth. Not only will it tantalize your taste buds but its handsome presentation makes it perfect for any dinner party.

Let me show you how easy (and fun) it can be to make my bacon wrapped jalapeño popper stuffed chicken recipe at home!

Tips for Making the BEST Bacon Wrapped Stuffed Chicken

• One of my kids isn’t into spicy foods so I usually portion out some of the cheese mixture for one of the chicken breasts and mix in green bell pepper instead of the Jalapeno pepper.
• Wear gloves when preparing the jalapeno peppers.
• Make sure you do not cut right through the breast, we want to cut a pocket, not to halve the chicken breast.
• Add a few toothpicks that have been soaked in water to secure the bacon to the chicken breasts if needed.
• Be sure your chicken reaches an internal temperature of 165 degrees Fahrenheit.
• For the best results, do not use thick-cut bacon. It will not crisp up as nicely.
• Use the best quality ingredients you can find, it will make a huge difference in flavour!
• Finally, don’t be afraid to experiment. You can add different cheeses, herbs and spices for some variety.

How to Store Leftover Bacon Jalapeño Popper Stuffed Chicken

We typically don’t have any leftovers but if you do, be sure to store them properly to be enjoyed later.

Leftover bacon jalapeño popper stuffed chicken can be stored in the refrigerator for up to four days or frozen for up to three months.

To store leftover bacon jalapeño popper stuffed chicken, allow it to cool completely before transferring it to an airtight container or a freezer-safe bag.

When you are ready to reheat and enjoy your leftovers, place them in an oven-safe dish and bake at 400 degrees Fahrenheit for about 15 minutes, or until the chicken is heated through. If your leftovers are frozen, thaw them in the fridge before reheating.

About the Ingredients for Jalapeño Popper Chicken

Chicken – Choose thick chicken breasts for this recipe as they are easier to cut pockets into.

Cream cheese – Use full fat cream cheese for the best flavour.

Cheddar cheese – You can try other brick cheeses if you like. Pepper jack is very good here too. Avoid using pre-shredded cheese as it doesn’t melt well and the flavour isn’t as good.

Jalapeño peppers – Be sure to use gloves when preparing the jalapeno peppers. You can use poblano pepper instead if you want something a little more mild. You can also use canned diced jalapeno peppers.

Seasoning – Garlic powder, onion powder, and salt helps to season the cheese filling.

Bacon – Try to avoid using thick-cut bacon for this recipe as it won’t cook as quickly and crisp up as nicely as regular bacon will. If that’s all you have available, add an additional 10 minutes to the cooking time.

Looking for More Tasty Chicken Dinner Recipes?

Check out more of my favourite chicken dinners!

This easy cranberry chicken recipe is a delicious way to feed the family over the holidays or any time you want a good home cooked meal.

This easy baked chicken cacciatore recipe features tender chicken, sweet bell peppers and onions, fragrant herbs, and a savory tomato sauce.

This Instant Pot Chicken Lanzone with Baby Portobello Mushrooms recipe is flavourful and low carb, featuring a delcious, creamy pan sauce.

How to Make Bacon Wrapped Jalapeño Popper Stuffed Chicken

Yields: 4 servings | Prep: 15 minutes | Cook Time: 35 minutes

Ingredients:

• 4 boneless skinless chicken breasts
• 4 oz cream cheese, softened
• ¾ cup shredded cheddar cheese
• 3 tablespoons jalapeño peppers, seeds removed and minced
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder
• ⅛ teaspoon salt
• 8 slices original bacon

Directions:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

In a medium-sized bowl, add the softened cream cheese, shredded cheddar cheese, minced jalapeño, garlic powder and onion powder.

Stir until fully incorporated.

Place the chicken breasts on a cutting board. Insert a sharp knife into the thickest side of the chicken. Cut a pocket, being careful not to cut all the way through the chicken.

Place ¼ cup of the cream cheese mixture into each chicken pocket.

Wrap each chicken breast with two slices of bacon and place on the prepared baking sheet.

Cook chicken in the preheated oven for 30 minutes or until fully cooked. Change the oven setting to broil and cook just enough to allow the bacon to crisp up. keeping an eye on it.

Remove from the oven and allow the chicken to rest for 5 minutes before serving.