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Keto Jalapeño Popper Chicken – A Creamy, Spicy, Low-Carb Favorite

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 medium boneless, skinless chicken breasts (about 2 pounds total)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream (or full-fat Greek yogurt)
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella (or Monterey Jack)
  • 3–4 fresh jalapeños, seeded and finely chopped (leave some seeds for extra heat)
  • 6 slices bacon, cooked crisp and crumbled
  • 2 tablespoons chopped green onions or chives (optional)
  • 1 tablespoon fresh lime juice (optional, for brightness)
  • 1 tablespoon olive oil or melted butter (for the chicken)

Method
 

  1. Prep the oven and pan: Heat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
  2. Season the chicken: Pat the chicken breasts dry. Rub with olive oil, then season both sides with salt, pepper, garlic powder, and onion powder. Arrange in a single layer in the baking dish.
  3. Make the popper topping: In a bowl, mix cream cheese, sour cream, cheddar, mozzarella, chopped jalapeños, and half the crumbled bacon. Add lime juice if using. Stir until smooth and evenly combined.
  4. Top the chicken: Spread the cream cheese mixture evenly over each chicken breast, edge to edge. Sprinkle the remaining bacon on top.
  5. Bake: Place the dish on the center rack and bake for 22–28 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the topping is bubbly.
  6. Optional broil: For a browned top, broil for 1–2 minutes at the end. Watch closely to avoid burning.
  7. Rest and garnish: Let the chicken rest for 5 minutes. Sprinkle with green onions or chives before serving.