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Jalapeño Popper Chicken Skillet (Creamy, Cheesy & Loaded!) Recipe

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4.1 from 14 reviews

This Jalapeño Popper Chicken Skillet recipe is a creamy, cheesy, and flavorful dish loaded with tender chicken thighs, smoky bacon, spicy jalapeños, and a luscious cheese sauce. Searing and baking the ingredients together in a cast iron skillet results in a comforting meal perfect for family dinners or entertaining guests. Topped with extra cheese, jalapeño rounds, and green onions, it delivers a perfect balance of heat, creaminess, and savory goodness.

  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings

Ingredients

Meat & Dairy

  • 8-10 slices thick-cut bacon (8-10 oz, cut into pieces)
  • 2½ pounds boneless skinless chicken thighs
  • 8 ounces full-fat cream cheese (one block)
  • ½ cup sour cream (4 oz)
  • 4 cups Colby Jack cheese (16 oz, freshly grated)
  • 1-2 tablespoons unsalted butter or oil (if needed)

Vegetables & Aromatics

  • 1 medium yellow onion (diced, about 1 cup)
  • 4 medium jalapeños (diced, about ½ cup), plus extra sliced into rounds for topping
  • 6-8 cloves garlic (minced)
  • 3 green onions (sliced, optional)

Seasonings

  • 2½ teaspoons kosher salt (or to taste)
  • 1 teaspoon black pepper (or to taste)

Instructions

  1. Cook the Bacon: Preheat your oven to 375°F. Cook the bacon pieces in a large cast iron skillet over medium heat until crispy. Remove the bacon from the skillet and set aside. Drain the bacon fat but reserve it for later use in the recipe.
  2. Sear the Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and black pepper. Add a tablespoon of butter, oil, or the reserved bacon fat to the skillet, then sear the chicken thighs in batches over medium heat until they develop a golden crust and reach an internal temperature of about 190°F for tender, fully cooked chicken. Remove the chicken from the skillet and allow it to rest for 10 minutes, then cut into bite-sized pieces.
  3. Build the Sauce: Add a tablespoon of reserved bacon fat or butter to the skillet along with the diced yellow onion, diced jalapeños, and a pinch of salt. Cook over medium heat for 5 to 7 minutes until the vegetables are softened. Add the minced garlic and cook for about 30 seconds until fragrant.
  4. Make it Creamy: Reduce the heat to medium-low. Add the cream cheese and sour cream to the skillet, stirring continuously until melted and smooth. Stir in about one-third of the grated Colby Jack cheese, the cooked bacon pieces, and the chicken. Mix everything until the cheese has melted and the ingredients are well combined. Taste and adjust seasoning with additional salt and pepper if needed.
  5. Top and Bake: Sprinkle the remaining Colby Jack cheese evenly over the skillet mixture. Add sliced green onions and jalapeño rounds on top as garnish. Cover the skillet with a lid or foil and bake in the preheated oven at 375°F for approximately 25 minutes until bubbly and heated through.
  6. Broil for Finish: Remove the lid and place the skillet under the broiler on high for 2 to 4 minutes until the cheese on top is golden brown and crispy. Watch carefully to prevent burning. Remove from oven and serve warm.

Notes

  • You can adjust the quantity of jalapeños to control the spiciness of the dish.
  • Using a cast iron skillet helps retain heat and creates a nice crust on the chicken and bacon.
  • Letting the chicken rest before cutting ensures it stays juicy.
  • If you prefer a milder flavor, remove the seeds from the jalapeños before dicing.
  • This dish pairs well with rice, crusty bread, or a simple green salad.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/jalapeno-popper-chicken-skillet-creamy-cheesy-and-loaded-recipe/