Jalapeno Popper Skillet Chicken Recipe
This Jalapeño Popper Skillet Chicken is a rich, cheesy, and spicy one-skillet meal packed with bacon, tender chicken, and jalapeños. The creamy sauce combines sour cream, cream cheese, and Colby Jack for ultimate comfort. Baked to perfection, it’s topped with crispy bacon and fresh jalapeños for extra flavor. Perfect for a quick, low-carb, and satisfying dinner!
Ingredients
- 8-10 slices thick-cut bacon chopped (or substitute with bacon bits)
- 2-3 tablespoons unsalted butter or oil divided
- 2.5 pounds boneless skinless chicken thighs
- 2.5 teaspoons kosher salt adjust to taste
- 1 teaspoon black pepper adjust to taste
- 1-2 tablespoons reserved bacon grease
- 4 jalapeños diced or sliced into rounds
- 1 medium yellow onion diced
- 5-6 cloves garlic minced
- 8 ounces full-fat cream cheese
- 5 ounces sour cream
- 16 ounces Colby Jack cheese grated (cheddar or Colby Jack work well)
- 3 green onions sliced (optional)
Instructions
- Preheat your oven to 375°F. In a skillet, cook the bacon until crispy, then remove and set aside. Drain the bacon fat, reserving some for later.
- Season the chicken thighs with salt and pepper. Heat 1 tablespoon of oil or butter in the skillet, then sear the chicken on all sides until fully cooked. Remove, let rest for 10 minutes, then cut into bite-sized pieces.
- In the same skillet, add 1-2 tablespoons of reserved bacon fat along with 1-2 tablespoons of butter or oil. Sauté the onions, jalapeños, and a pinch of salt until softened (about 5-7 minutes). Stir in the garlic and cook until fragrant, about 30 seconds.
- Reduce the heat to medium-low and add sour cream and cream cheese, stirring until smooth and melted. Mix in ⅓ of the shredded Colby Jack cheese, followed by the cooked bacon and chicken. Adjust seasoning if needed.
- Top with green onions (optional), the remaining Colby Jack cheese, and jalapeño slices. Cover and bake for 25 minutes, then broil uncovered for 2-4 minutes until golden and bubbly.
- Serve with extra jalapeños, sour cream, bacon bits, and green onions. Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave or on the stovetop. Enjoy!
Notes
- Pat dry the chicken for a golden crust.
- Use freshly grated cheese for better melting.
- Adjust jalapeños for spice control.