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Jalapeño Popper Skillet Chicken Recipe
Ash Tyrrell

Jalapeño Popper Skillet Chicken Recipe

The first time I made this Jalapeño Popper Skillet Chicken, I was surprised by how quickly it became a staple in my kitchen. It has everything I love—creamy cheese, smoky bacon, juicy chicken, and just enough jalapeño heat to keep things interesting.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Chicken thighs 1.5 lbs: Juicier than chicken breasts and stay tender in the skillet.
  • Bacon 6 slices: Adds smoky richness and crisps up beautifully for texture.
  • Jalapeños 2-3, diced: Use fresh for the best pop of spice and crunch.
  • Onion 1 medium, diced: Adds natural sweetness to balance the heat.
  • Garlic 3 cloves, minced: Gives depth and aroma.
  • Cream cheese 8 oz: Makes the sauce extra creamy and rich.
  • Sour cream ½ cup: Adds tang and helps smooth out the cheese.
  • Colby Jack cheese 1 ½ cups, shredded: Melts beautifully into the sauce.
  • Salt ½ tsp: Enhances all the flavors.
  • Black pepper ½ tsp: Adds a light kick.
  • Green onions 2 tbsp, sliced – optional: For garnish and freshness on top.

Method
 

  1. Start by chopping and cooking the bacon in a cast iron skillet over medium heat. Once it's nice and crispy, transfer it to a plate lined with paper towels. Keep about 1–2 tablespoons of bacon grease in the skillet for extra flavor.
  2. Season your chicken thighs with salt and pepper on both sides. Place them in the hot skillet and sear for about 4-5 minutes per side until golden and cooked through. Remove and set aside to rest for a few minutes, then cut into bite-sized pieces.
  3. In the same skillet, add diced onions, garlic, and jalapeños. Let them cook in the bacon grease until softened and lightly golden. This gives the veggies a great depth of flavor and takes the edge off the raw jalapeño heat.
  4. Lower the heat and add cream cheese and sour cream to the skillet. Stir slowly until they melt into a smooth, creamy mixture. Toss in one-third of the shredded Colby Jack and stir until the cheese melts into the sauce.
  5. Return the cooked chicken and bacon to the skillet and stir everything together so it’s coated in that delicious cheese sauce. Sprinkle the remaining Colby Jack cheese evenly over the top. Garnish with sliced jalapeños and green onions if you like.
  6. Transfer the skillet to a preheated oven at 375°F and bake for 25 minutes. Then, switch to broil for 3–4 minutes until the top gets bubbly and lightly browned. Take it out and let it sit for a couple of minutes before serving.

Notes

  • Pat the chicken dry before searing for the best golden crust.
  • Use freshly grated cheese—it melts more smoothly than pre-shredded cheese.
  • Want less heat? Remove the seeds from your jalapeños.
  • Add a handful of spinach or chopped bell peppers for extra veggies.
  • I like to toast a few breadcrumbs with butter and sprinkle on top for crunch (not low-carb, but delicious).