A delicious and easy recipe for creamy bacon jalapeño stuffed chicken that is smoky, cheesy, and loaded with bold flavors.
Author:Caroline Jones
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking and Searing
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
4 boneless chicken breasts
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
2 fresh jalapeños, diced
2 green onions, chopped
1/2 teaspoon garlic powder
8 slices bacon
1/4 cup crispy bacon bits
2 tablespoons parmesan cheese
Fresh parsley, chopped (for garnish)
Extra green onions (for garnish)
Red pepper flakes (optional, for garnish)
Instructions
Slice a pocket into each chicken breast without cutting all the way through. Season both sides with paprika, garlic powder, onion powder, salt, and black pepper.
In a bowl, combine cream cheese, mozzarella cheese, diced jalapeños, green onions, and garlic powder until creamy and well mixed.
Fill each chicken breast generously with the jalapeño cheese mixture and secure with toothpicks if needed.
Wrap each stuffed chicken breast with bacon slices, then sprinkle with parmesan cheese and crispy bacon bits for extra crunch and flavor.
Heat olive oil in a skillet over medium-high heat and sear the chicken for 2–3 minutes per side until the bacon starts to crisp.
Transfer chicken to a baking dish and bake at 375°F (190°C) for 25–30 minutes until the chicken is fully cooked and the bacon is crispy and golden.
Top with fresh parsley, green onions, and optional red pepper flakes before serving warm.
Notes
Serve with mashed potatoes, roasted asparagus, garlic green beans, or a crisp garden salad for a rich comfort-food dinner.
Use turkey bacon for a lighter option.
Swap cream cheese for reduced-fat cream cheese.
Add spinach to the filling for extra nutrients.
Serve with cauliflower mash for a lower-carb meal.