Jalapeno Popper Chicken Skillet

5 from 3 votes

Jalapeno Popper Chicken Skillet

This Jalapeno Popper Chicken Skillet is the ultimate, easy weeknight dinner that will have everyone begging for seconds. Chicken, crispy bacon. garlic, onion with plenty of spicy jalapeños, in a creamy, cheesy, and sauce makes for a delicious meal that comes together in one skillet!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 713kcal

Author: Briana

Equipment

Ingredients

8-10 slices thick cut bacon, cut into pieces (you can also use bacon bits if you prefer)
2-3 tablespoons unsalted butter or oil, divided
2.5 pounds boneless skinless chicken thighs
2.5 teaspoons kosher salt (or to taste)
1 teaspoon black pepper (or to taste)
1-2 tablespoons reserved bacon fat
4 whole jalapeños, diced or cut 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 (we use cheddar or colby jack cheese)
3 whole green onions (optional)

Instructions

Start by preheating your oven to 375°F. In a skillet, render out bacon fat and cook bacon through completely. Once cooked, remove from the skillet and set aside. Drain the bacon fat but set it aside for later.
Season the chicken thighs very well with salt and pepper on both sides. Add 1 tablespoon of oil or butter to the skillet, then sear on all sides, working in batches if necessary until all chicken is cooked through. Remove from skillet, set aside. Allow to rest for 10 minutes then cut into bite sized chunks.
Add 1-2 tablespoons of reserved bacon fat, 1-2 tablespoons of butter or oil to the skillet along with the onions, jalapeños, and a pinch of salt. Cook until softened, about 5-7 minutes. Then, add in garlic and cook until fragrant, about 30 seconds.
Add 5 ounces of sour cream and 8 ounces of cream cheese. Over medium low heat, stir to combine and melt. Once melted, add about ⅓ of the shredded Colby jack, the bacon, and chicken pieces to the skillet and continue to stir to combine. Adjust salt and pepper if desired.
Cover the mixture with green onions (optional), and the remaining Colby jack cheese. Top with jalapeño slices. Cover and bake at 375°F for about 25 minutes. Then, broil uncovered on high for about 2-4 minutes. Serve with fresh jalapeños if desired, sour cream, bacon bits, and green onions. Enjoy!
Store in the fridge in an airtight container for up to 5 days. Reheat gently in the microwave or on the stovetop.

Notes

Prep all ingredients ahead of time for best results.
You can use pre-cooked (canned or shredded rotisserie chicken) in this dish if you prefer.
You can use pre-cooked bacon bits if you prefer. You will just need to use more cooking oil or butter without the rendered fat.
Leave jalapeño seeds out for less kick.
Colby jack or cheddar cheese are our top picks for this dish. We like to grate our own so it melts well.
Garlic and onion can be swapped with garlic and onion powder.
For a creamier, thinner sauce, add milk, half and half, or heavy whipping cream until the desired texture is reached.
Reheat under the broiler, on the stovetop, or in the microwave.

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