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Keto Jalapeño Popper Chicken - Creamy, Cheesy, And Perfectly Spicy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 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
  • 1/2 teaspoon smoked paprika (optional but recommended)
  • 2 tablespoons olive oil or avocado oil
  • 6 ounces cream cheese, softened
  • 1/3 cup mayonnaise or sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack or mozzarella
  • 3–4 fresh jalapeños, seeded and finely chopped (leave some seeds for more heat)
  • 3 slices bacon, cooked crisp and crumbled (optional but delicious)
  • 2 tablespoons chopped green onion or chives
  • 1 tablespoon fresh lime juice (optional, for brightness)

Method
 

  1. Prep the oven and pan: Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or line it with parchment for easier cleanup.
  2. Season the chicken: Pat the chicken breasts dry. Mix salt, pepper, garlic powder, onion powder, and smoked paprika. Sprinkle evenly on both sides of the chicken.
  3. Quick sear for flavor: Heat oil in a large skillet over medium-high. Sear chicken 2 minutes per side until lightly browned. You’re not cooking it through—just building flavor.
  4. Make the popper topping: In a bowl, mix cream cheese, mayonnaise (or sour cream), cheddar, Monterey Jack, jalapeños, bacon, green onion, and lime juice. Stir until smooth and well combined.
  5. Assemble: Place seared chicken in the baking dish. Spread the jalapeño mixture evenly over each breast. Don’t worry if it slides a bit; it will melt and settle.
  6. Bake: Bake for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The topping should be bubbly and lightly golden.
  7. Optional broil: For extra color, broil on high for 1–2 minutes. Watch closely so it doesn’t burn.
  8. Rest and serve: Let the chicken rest 5 minutes. Garnish with extra chopped jalapeño or chives if you like. Serve with a simple salad, roasted broccoli, or cauliflower rice.