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Keto Creamy Jalapeno Popper Chicken

A close-up of Keto Creamy Jalapeno Popper Chicken topped with melted cheese sauce, jalapenos, and crispy bacon bits.

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Make this rich, low-carb chicken dish featuring cream cheese, sharp cheddar, and spicy jalapenos, topped with crispy bacon.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup heavy cream
  • 1/4 cup pickled jalapeno slices, drained (plus 1 tablespoon liquid for spice adjustment)
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices bacon, cooked and crumbled

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish.
  2. Season the chicken breasts on both sides with salt and pepper.
  3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until lightly browned. Remove the chicken from the skillet and set aside.
  4. In the same skillet, reduce the heat to medium. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Reduce the heat to low. Stir in the softened cream cheese, heavy cream, cheddar cheese, jalapeno slices, and the reserved jalapeno liquid. Stir constantly until the cheese melts and the sauce is smooth and creamy.
  6. Return the seared chicken breasts to the skillet, nestling them into the sauce.
  7. Bake for 18-22 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
  8. Remove from the oven. Sprinkle the crumbled bacon over the top of the chicken and sauce.
  9. Serve immediately.

Notes

  • For a thicker sauce, cook the sauce mixture for an extra minute before adding the chicken back in.
  • If you prefer less heat, use only half of the jalapeno slices.
  • This recipe works well in an Instant Pot using the ‘Sauté’ function for searing and the ‘Pressure Cook’ function for cooking the chicken after mixing the sauce.

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