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Jalapeño Popper Stuffed Chicken

This mouthwatering jalapeño popper stuffed chicken transforms ordinary chicken breasts into an exciting, flavor-packed meal. The warm, cheesy filling with mild jalapeño heat creates a perfect balance that even those who don't enjoy spicy food will love. A impressive yet easy main course that's surprisingly low in carbs!
 
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Ingredients Method Notes

Ingredients
  

  • Chicken
  • 2 x 220g/7oz skinless boneless chicken breasts
  • 1/4 tsp cooking/kosher salt
  • 1/2 tsp smoked paprika or ordinary paprika
  • 1 tbsp extra-virgin olive oil
  • Jalapeño Popper Stuffing
  • 60 g/2 oz cream cheese
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup parmesan finely shredded
  • 2 jalapeños deseeded and finely diced
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp cooking/kosher salt

Method
 

  1. Preheat Oven
  2. Preheat your oven to 180°C/350°F (160°C fan). This temperature ensures the chicken cooks through perfectly while keeping the filling melty without burning.
  3. Prepare Chicken
  4. Cut pockets into each chicken breast, being careful not to cut all the way through. Make the incision on the side with the natural fold in the meat to keep the smooth side intact for better presentation when serving.
  5. Make Stuffing
  6. Microwave the cream cheese for 30 seconds to soften it. Then thoroughly mix it with the shredded mozzarella, parmesan, diced jalapeños, garlic powder, black pepper, and salt until well combined.
  7. Stuff and Seal Chicken
  8. Fill each chicken pocket with the jalapeño popper mixture, pushing it all the way in. Secure each stuffed breast with 2-3 toothpicks to prevent the filling from leaking out during cooking. If some stuffing does ooze out, don't worry—it will crisp in the pan and become deliciously caramelized. Season both sides of the chicken with paprika and salt.
  9. Sear the Chicken
  10. Heat olive oil in an oven-proof skillet over medium-high heat. Place the breasts smooth-side down first and sear for 2 minutes until golden. Flip and sear the other side for another 2 minutes to lock in juices and create a flavorful crust.
  11. Bake
  12. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the internal temperature of the chicken reaches 67°C/155°F.
  13. Rest and Serve
  14. Remove the chicken to a plate and allow it to rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat for maximum tenderness.

Notes

  • The spiciness of fresh jalapeños is significantly reduced when baked in cream cheese, making this dish milder than you might expect.
  • For extra heat, leave some jalapeño seeds in the mix or add a pinch of cayenne pepper.
  • You can prepare the stuffed chicken ahead of time and refrigerate for up to 24 hours before cooking.
  • If you don't have an oven-proof skillet, transfer the seared chicken to a baking dish before placing in the oven.
  • For a lower-fat version, use light cream cheese and reduced-fat mozzarella.