These bacon-wrapped jalapeno popper stuffed chicken breasts are packed with all the flavors you expect from a jalapeno popper, baked to perfection.
One of the best things about a keto diet is that you’re still allowed to eat things like bacon and cream cheese. That means the things we adore about jalapeno poppers are fair game.
Instead of making deep fried appetizers, though, we turn this snack into a delicious dinner idea. We did something similar with this buffalo stuffed chicken.
Don’t shy away if you don’t like spicy things like jalapenos. There is an easy way to make sure the peppers are no longer spicy. They have all the flavor, without the burn.
How to Make Bacon-Wrapped Jalapeno Popper Chicken
Jalapeno poppers are made with jalapenos, cream cheese, and bacon. We use the same ingredients for this recipe only in a different order and with chicken as the star.
Start by slicing open the chicken lengthwise down the middle, without piercing all the way through. Like you’re making a large pocket.
It’s easiest to do this when the chicken is slightly frozen. If you’re using fresh (not frozen) chicken, you can put it in the freezer for about 15 minutes to get it a bit more solid.
For the jalapeno peppers, you want to deseed them and remove as much of the white veins as you want. If you leave them in tact, the peppers will still a bit spicy. Removing the white part of the ribs entirely will take away almost all of the heat of the pepper. Then dice the peppers.
Mix together the jalapeno, cream cheese and shredded cheddar, garlic salt and pepper. Stuff each chicken breast with equal amounts of filling.
If you can’t easily contain the stuffing in the chicken pockets, you can secure the edge with toothpicks. As long as the stuffing is all contained inside the chicken, there’s no need for toothpicks.
Starting at one end, wrap a piece of bacon in a spiral tightly around the chicken. Continue with the second piece, until you’ve cover the whole chicken.
You first need to cook it in a skillet to start the browning of the bacon. If you go directly to the oven, the bacon won’t have enough time to cook before the chicken is done. It just needs about 3-5 minutes per side.
Then transfer the chicken to the oven for 20-25 minutes until the chicken registers 165° F on a meat thermometer. Be sure not to measure the temperature of the filling, by accident.
What to Serve With Jalapeno Popper Chicken
A salad makes a good side dish for this jalapeno popper chicken. I think chicken pairs really well with strawberries, so one of my favorite salads to serve is this Spinach and Strawberry Salad. This cauliflower rice is easy to make and delicious.
Any of these wonderful sides that we often serve with stuffed peppers would make a great side dish, as well.
Other Recipes to Try
- Homemade Keto Chimichurri with Grilled Steak
- Low Carb Instant Pot Baby Back Ribs
- Instant Pot Pulled Pork Shoulder
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Bacon-Wrapped Jalapeno Stuffed Chicken
- 4 medium-sized chicken breasts about 4 oz each
- 8 strips bacon
- 3 jalapeno peppers seeds and veins removed
- 1/4 cup cream cheese
- 1/4 cup cheddar cheese shredded
- 1 tsp garlic salt
- 1/4 tsp ground black pepper
- Preheat the oven to 375° F.
- Slice the chicken lengthwise down the middle without piercing all the way through, to form a pocket.
- Remove the seeds and veins (if less heat is desired) from the jalapenos and dice them.
- Mix together the diced jalapeno, cream cheese, cheddar, garlic salt and pepper.
- Stuff the mixture evenly into each chicken breast.
- Wrap each chicken breast with 2 strips of bacon, in a tight spiral pattern, making sure not to overlap the bacon.
- In a large skillet over medium-high heat, cook the chicken breast for about 5 minutes on each side, to brown the bacon.
- Gently place the chicken in a 9” x 13” baking dish. Bake for 20-25 minutes. Remove when the internal temperature of the chicken reaches 165° F.
- If you want the jalapenos to have less heat, remove all the seeds and white ribs from the inside of the pepper.