About This Recipe
All the jalapeño popper magic meets weeknight chicken in one skillet. It’s creamy, cheesy, a little spicy, and ready in 30 minutes — perfect for a cozy, low-carb dinner.
Ingredients
- Chicken thighs (boneless, skinless)
- Cream cheese (softened)
- Sharp cheddar cheese, shredded
- Fresh jalapeños, thinly sliced (seeds to taste)
- Beef bacon (or turkey bacon), cooked and crumbled
- Heavy cream
- Garlic, minced
- Butter (if needed for searing)
- Kosher salt & black pepper
- Garlic powder & smoked paprika
- Scallions and lime wedges, for garnish
Instructions
- Preheat oven to 425°F (220°C). Pat chicken thighs dry and season on both sides with salt, pepper, garlic powder, and paprika.
- In a large oven-safe skillet, cook beef bacon over medium heat until crisp; remove to a plate. Leave about 1 tbsp drippings in the pan (add 1 tbsp butter if needed).
- Increase heat to medium-high and sear chicken 3–4 minutes per side until golden; transfer to a plate.
- Reduce heat to medium. Add minced garlic and sliced jalapeños to the skillet; sauté 1–2 minutes until fragrant.
- Stir in cream cheese and heavy cream, whisking until smooth and slightly thick; season to taste with salt and pepper.
- Nestle chicken back into the skillet and spoon sauce over the pieces. Top evenly with shredded cheddar and the crumbled beef bacon.
- Transfer skillet to the oven and bake 10–12 minutes, until chicken reaches 165°F (74°C) and cheese is bubbly (broil 1–2 minutes for extra color if desired).
- Rest 5 minutes. Garnish with sliced scallions and a squeeze of lime. Serve with cauliflower rice or a simple green salad.
Keto Focus
Grain-free, sugar-free, and high in satiating fats. Cream cheese, cheddar, and heavy cream create a rich sauce with minimal carbs; jalapeños add big flavor without starch. About 2.7g net carbs per serving.
Nutrition Facts (per serving)
- Calories: 580
- Protein: 40g
- Fat: 43g
- Total Carbs: 3g
- Fiber: 0.3g
- Net Carbs: 2.7g
Tips & Variations
- Adjust the heat: remove jalapeño seeds for mild, keep them for a kick, or add a pinch of red pepper flakes.
- Swap the cut: chicken breasts work too — just pound to even thickness for quick, juicy cooking.
- Make it smokier: use smoked cheddar or a touch of chipotle powder.
- Veg it up: stir in a handful of baby spinach or sautéed mushrooms before baking.
- Serve smart: pair with cauliflower rice, roasted broccoli, or a crisp salad to keep carbs low.
Make-Ahead & Storage
- Refrigerate leftovers in an airtight container for 3–4 days.
- Reheat gently on the stovetop over low heat or in a 300°F (150°C) oven until warmed through; add a splash of cream if the sauce thickens.
- Not ideal for freezing due to the creamy sauce, but the cooked chicken can be frozen separately.