This isn’t the prettiest recipe to photograph, but it’s one of my husband’s favorite things I make. Honestly, it looks like white goop. But as someone who loves jalapeño poppers, I am happy that I can get the flavor in any way I can, even if it’s kinda fugly. Plus, it’s super easy to make, so it’s a great weeknight dinner.
Start off by frying 4 slices of bacon over medium-low heat in a nonstick skillet until it’s your desired level of crispiness. I really like the Applegate brand Sunday Bacon, because I find that the slices are pretty uniform, they’re fairly low in calories as far as bacon goes, and they usually cook nice and evenly. While the bacon is frying, take as many jalapeños as you want to put in based on heat level and macros, cut the tops off, cut them in half lengthwise, remove the seeds and membranes, and slice into thin crescents. Set those aside, and cut up a pound of chicken breasts into bite-sized chunks. By this time the bacon should be mostly done. Put it on some paper towels to drain and keep the grease in the skillet. Turn the heat up to medium-high, then add the chicken and jalapeños, sprinkling them with 1/2 teaspoon each of garlic powder and onion powder. Saute, stirring occasionally, until the chicken is lightly browned and the jalapeños are soft.
Add 3/4 of a cup of chicken broth to the skillet and bring to a light boil. Cut an 8-ounce block of cream cheese into cubes and put the cubes in the skillet. Stir until the cream cheese melts and the sauce begins to thicken, then stir in a half-cup of shredded sharp cheddar. At this point taste the sauce and add salt and pepper to taste. You may not need any because of the saltiness of the cheese and the heat from the jalapeños. I like things both salty and spicy, so I used a little bit of salt and a lot of pepper.
Sprinkle the skillet with crumbled bacon before serving, or sprinkle each individual serving instead. You can serve this over cauliflower rice, Miracle Rice or Noodles, or zoodles.
Jalapeno Popper Chicken Skillet
Ingredients
- 4 slices bacon
- 1 pound boneless, skinless chicken breasts
- 4-6 medium jalapeno peppers
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 cup chicken broth
- 8 ounces cream cheese
- 1/2 cup shredded cheddar cheese
- salt and pepper to taste
Instructions
- In a large nonstick skillet, fry bacon until crispy. Put on a plate lined with paper towels to drain.
- While the bacon is cooking, cut the tops off of the peppers, cut them lengthwise, scoop out the seeds and membranes, and slice into thin crescents. Cut the chicken into bite-sized pieces. Set both aside.
- When the bacon is finished, keep the bacon grease in the skillet. Add the chicken and peppers, and sprinkle with the garlic and onion powders. Cook, stirring occasionally, until the chicken is golden brown and the peppers are soft.
- Add the chicken broth and bring to a low boil. Cut the cream cheese into cubes and add them to the skillet. Stir constantly until the cream cheese is melted and there are no longer any clumps. Keep simmering until the sauce thickens, then add the cheddar cheese.
- Crumble the bacon over the skillet and serve.
- Macros for one serving: 429 calories, 1 gram net carbs, 34 grams protein, 32 grams fat.
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