Switch up your chicken dinner with this creamy jalapeño popper chicken recipe--juicy chicken breasts smothered in a creamy topping, cheddar cheese, jalapeños, and crumbled bacon.
Ingredients
3-4boneless skinless chicken breastsabout 2 lbs
¼cupmayo
¼cupsour cream
1teaspoongarlic powder
1teaspoononion powder
1teaspoonpepper
1teaspoonsaltor to taste
½cupshredded cheddar cheese
3slicesbaconchopped or crumbled
2jalapeñosseeded and diced
Instructions
Preheat oven to 350° F. Lightly grease a baking dish with non-stick spray.
Place chicken breasts in the baking dish, season with salt and pepper, and set aside.
In a small bowl, whisk together the sour cream, mayonnaise, and seasonings. Add the cheddar cheese, chopped bacon, and jalapeños. Stir together. Spoon evenly on top of chicken breasts.
Bake for 25 minutes, or until the chicken reaches an internal temperature of 165° F. Set oven to broil and allow the tops of the chicken to brown slightly before removing from the oven.
Notes
Refrigerate any leftover jalapeño popper chicken breasts in an airtight container for up to 3 days. Reheat in the microwave or the oven. If you heat in the oven, cover tightly with foil to prevent the chicken from drying out.