Healthy Stuffed Jalapeno Popper Chicken Recipe

Healthy Stuffed Jalapeno Popper Chicken Recipe: Turning a favorite party dish into dinner is my way of celebrating the release of my cookbook in the US and Canada!

These are jalapeño poppers that are enclosed in chicken. Cheesy, spicy, and warm. Fabulous and simple method to add a lot of excitement to chicken breast.


Healthy Stuffed Jalapeno Popper Chicken Recipe


Jalapeño Popper Stuffed Chicken - SueBee Homemaker



  • 2 x 220g/7oz chicken breast, skinless, boneless
  • 1/4 tsp cooking/kosher salt


  • 1/2 tsp smoked paprika (or ordinary paprika)
  • 1 tbsp extra-virgin olive oil



  • 60g/ 2 oz cream cheese
  • 1/2 cup mozzarella cheese , shredded (or other cheese)


  • 1/4 cup parmesan , finely shredded
  • 2 jalapeños , deseeded and finely diced


  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp cooking / kosher salt



  • Set the oven temperature to 180°C/350°F (fan 160°C).


  • Make indentations in every chicken breast (Note 2), being cautious not to slice through completely. To preserve the smooth surface of the meat, cut on the side where the meat is folded.


  • For stuffing, melt the cream cheese in the microwave for 30 seconds. Combine with the remaining ingredients for the jalapeño popper stuffing.


  • Stuff and seal: Make sure to completely stuff the chicken pockets! Next, use two or three toothpicks to seal each chicken. It’s a benefit if some filling is spilling out since that’s when it gets crispy in the pan! Season the chicken on both sides with salt and paprika.


  • Sear: In an oven-safe skillet, heat the oil over medium-high heat. The breast won’t get any more color in the oven, so place it smooth-side down and sear it for two minutes, or until golden. For an additional two minutes, flip and sear the other side.


  • Place the pan in the oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 67°C/155°F.


  • Take a break and serve – After placing the chicken on a platter to rest for five minutes, serve!




Healthy Glazed Honey Soy Chicken Thighs Recipe





  • Calories:564cal (28%) Carbohydrates:6g (2%)Protein:59g (118%)Fat:33g (51%) Saturated


  • Fat:14g (88%)Polyunsaturated Fat:3g Monounsaturated Fat:12gTrans


  • Fat:0.03g Cholesterol: 20 4mg (68%) Sodium: 1867 mg (81%) Potassium: 954 mg (27%)Fiber:1g (4%) Sugar:2g (2%)Vitamin A: 1270 IU (25%)Vitamin C:4mg (5%)Calcium:300mg (30%)Iron:2mg (11%)



Recipe Notes:

  • Jalapeño – 2 jalapeños make the filling mildly spicy, not blow-your-head-off. The spiciness of jalapeños is reduced when cooked in sauces. Essentially, the spiciness is spread throughout the filling which reduces the spiciness when you bite into a bit of jalapeño. You can reduce the jalapeño if you want, but 2 really does bring great jalapeño flavour to this dish.


  • Non spicy substitute – green capsicum/bell pepper, similar flavour without spiciness. Cut as needed so you can finely dice it, like the pictured jalapeños.


  • Cutting pockets: Leave the smooth edge of the chicken breast untouched, cut through the other side. It makes it look neater and holds the filling in better.


  • Storage: leftovers will keep for 3 days in the fridge. Nutrition per chicken breast.




How to make jalapeño popper stuffed chicken


  • Mix the filling ingredients together. It should be creamy and stuff-able.


  • Cut a pocket in each chicken breast. I find the easiest way to do this is to press down on the breast with the palm of your hand to tighten the flesh so it’s easier to cut. Then cut as though you are cutting them into 2 thin steaks, except don’t cut all the way through.


  • TIP: Leave the smooth edge intact, cut through the other edge. Looks neater and holds the filling in better.


  • Did you stuff up the pocket? I’ve stuffed it up plenty of times! Don’t fret, just use toothpicks to seal tears on the base/surface/sides. And don’t worry about filling oozing out into the pan when it bakes. There’s always some ooze, it never stays in completely, it’s just a question of how much oozes. If you have a lots of ooze, just scoop it up and put it on your chicken. (Also, I promise to try very hard not to use the word “ooze” again for the rest of this post!).


  • Stuff the chicken breast with the filling. Push it all the way in – I use my hands.


  • Seal using toothpicks as best you can. I usually use 3 per breast.


  • Got filling bursting out through the seams? LUCKY YOU! Imagine it when it’s all melty in the pan and crispy golden edges


  • Season the chicken breast with the paprika and salt. Sprinkle on each side.


  • Sear the chicken breast in an oven-proof skillet for 2 minutes on each side until golden. They will not colour any more in the oven so get a nice colour on them.


  • Bake for 15 minutes in an 180°C/350°F (160°C fan) oven or until the internal temperature is 67°C/155°F (this is just fully cooked, which means optimum juiciness for breast).


  • Rest for 5 minutes before eating. Resting is important as it allows the chicken juices to be reabsorbed into the meat fibres. If you don’t rest, the chicken juices will run out onto your plate when you cut into the meat, instead of staying in the chicken flesh and ending up in your mouth!



Leave a Comment