hand lifting chicken and cheese with jalapeños from a skillet
Jalapeño Popper Chicken Skillet
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

This Jalapeño Popper Chicken Skillet is the ultimate, easy weeknight dinner that will have everyone begging for seconds. Seared chicken thighs, bacon bits, garlic and onion with plenty of spicy jalapeños, cream cheese and cheddar make for a cheesy, gooey and delicious meal that comes together in one skillet. A low carb and keto friendly meal that will become everyone’s favorite dinner! 

Course: Main Course
Cuisine: American
Keyword: chicken, keto, low carb, one skillet dish
Servings: 6 people
Calories: 704 kcal
Author: Briana
Ingredients
  • 3 tbsp butter, divided
  • 1.5 lbs chicken thighs
  • 4 whole jalapeños, divided
  • 100 grams onion
  • 3 cloves garlic
  • 220 grams cooked bacon, in small pieces (we use Kirkland bacon bits)
  • 8 ounces full fat cream cheese
  • 5 ounces sour cream
  • 10 ounces shredded cheese (we use a Mexican blend)
  • salt and pepper to taste
Instructions
  1. Start by preheating your oven to 375°F. Dice 3 of the jalapeños, and cut the 4th jalapeño into thin rounds to top the skillet. Dice your onions and mince your garlic. Set aside.  

  2. Preheat your cast iron skillet over medium heat. Season your chicken thighs with plenty of salt and pepper. Add 2 tbsp of butter to the skillet, reserving 1 tbsp of butter for later. Brown your chicken thighs in a skillet over medium heat, when cooked thru remove from the skillet and set aside to rest for a few minutes. 

  3. Add in the rest of your butter, then your diced jalapeños and onions to the pan. Cook until softened, about 5 minutes. Then add your garlic until fragrant, about 30 seconds. 

  4. Add your bacon bits to crisp up. For about 3 minutes. Add your bacon bits to crisp up. For about 3 minutes.

  5. Add your cream cheese and sour cream, then stir to combine. Turn the heat down to low. 

  6. Cut your chicken thighs into bite sized pieces, then add to the skillet.  Stir to combine. At this point, give it a quick taste. Adjust seasonings to your liking. If you want the sauce to be a bit creamier, you could add in some heavy whipping cream. This is completely optional!

  7. Add in about 1/3 of the shredded cheese, stir to combine. Save the rest of the cheese for topping the skillet. Add thinly sliced jalapeños to the top if you want. 

  8. Put the skillet in the oven, uncovered for 20 minutes. For an additional 3-5 minutes, turn the broiler on high to get the cheese crispy on top. 

Recipe Notes

Macros: Makes 6 servings, 704 calories per serving, 6 net carbs (1 gram fiber), 53 grams of fat, 49 grams of protein. The nutritional information provided is supposed to be a guide, and is provided as a courtesy. Macros will vary depending on the amounts and brands used. 

 

Spices: The only real spices you need for this dish are simple – salt and pepper! You can add a pinch of smoked paprika if you want a hint of smokiness, or a pinch of cayenne pepper for more heat, if you want. If you’d rather leave out the fresh onion and garlic you can add garlic powder and onion powder to taste. We’d recommend starting with 2 tsp of each spice, and then adjusting from there. We feel the seeds from the jalapeños add just the right kick. The fresh onion and garlic create the perfect flavor profile for this, but as always, adjust seasonings to your liking. 

 

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