Stuffed Jalapeño Popper Chicken

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This jalapeño popper stuffed chicken will become the meal of your dreams! It’s a perfect chicken recipe for anyone who is currently eating low carb.

I honestly cannot rave about this recipe enough.

When I started my healthy lifestyle change, I was worried that I’d be “limited” (even more than what I was since I’m gluten-free) on what I could and couldn’t eat. I mean…how many different ways can a person find to eat a piece of chicken?

BUT, my thoughts about this lifestyle weren’t accurate, not by a long shot.

I never realized just how versatile and keto-friendly meals could actually be! With just a few small changes, the majority of meals can actually be altered to fit your Keto diet.

And I must say…this Keto Stuffed Jalapeño Popper Chicken recipe is crazy good.

The Best Jalapeño Popper Chicken Recipe!

One of the first things I ever tried when I moved to Texas were Bacon-Wrapped Jalapeño Poppers and I was sold. When I figured out how to successfully stuff a piece of chicken, this was one of the first things I HAD to try.

My mouth is watering just thinking about it…

…it may have to be a permanent staple in my healthy meal-planning menu!

With this newly discovered knowledge about altering recipes, I have been slowly (very slowly) been making small changes in the way I eat to fit more of a “low carb style” way of life.

I honestly feel like it’s been going well!

I think my favorite part has been revamping some of my favorite things to eat (like these peanut butter cookies 😍)

If you know the basics about the Keto diet, then you can find ways to make almost any recipe work for you!

What’s In Low-Carb Jalepeño Popper Chicken?

Here’s what I used in my recipe to keep it delightfully low-carb, along with any substitutes you can make if you need to.

Chicken Breasts – I used boneless skinless chicken breasts but you can also use chicken tenders. Chicken thighs won’t turn out quite the same but can still work. If you decide that route, you need to buy boneless thighs.

Jalepeño Peppers – I used 4 large peppers. There really isn’t a replacement that works the same way. If you don’t like things spicy you can just use a few less.

Cheddar Jack Shredded Cheese – You can use pepperjack cheese or just shredded cheddar too.

Cream Cheese – Use full-fat cheese. If you are on the keto diet, you want to eat healthy fats like the ones found in cheese. There isn’t a substitute with the same texture, so use cream cheese.

Egg – The egg size isn’t important. If you don’t have any eggs on hand a little bit of milk will help the flour stick the same way.

Almond Flour – Use almond flour, not almond meal. Almond meal isn’t ground as fine as the flour so it will have a much different texture. If you don’t have almond flour you can use coconut flour instead, it will have a slightly different taste but will still come out amazing.

Pork Rind Crumbs – Use unflavored pork rinds. You don’t want pork rinds that have added sugars.

How To Make Jalapeño Popper Stuffed Chicken

How do you stuff chicken? I’m happy to share! I have the entire recipe in the printable card a little below too.

First, cut the chicken lengthwise – from the longest end to the other. Do not slice all the way through, you want it to look like an open book, not two separate slices of chicekn.

Then, in a separate bowl, mix the cream cheese with the shredded cheddar jack cheese.

Cut the tops off of the jalapeño peppers and slice them into two pieces and cut out the seeds.

Stuff one half of each pepper with the cream cheese mixture. Put the peppers back together so they look like one whole pepper.

Place one stuffed pepper inside the pocket of each chicken. Close the chicken around it.

Then, you’ll dip the chicken into the egg, then the almond flour, and then the pork rinds.

Finish by placing the chicken on a baking sheet and baking for 25-35 minutes at 400 degrees.

What To Eat With Keto Chicken

What are your favorite keto-friendly side dishes? I love serving things that are simple and easy. You can’t go wrong with steamed vegetables with your favorite spices on them.

Want some more ideas? Here are some of my favorites!

• Healthy Oven-Roasted Broccoli
• Lemon-Roasted Asparagus

How Can I Make The Stuffed Chicken Spicier?

If you want your chicken to have a little kick to it (I usually do), leave a couple of the jalepeño seeds in it. That’s what gives the peppers the heat!

Can You Freeze Jalapeño Popper Stuffed Chicken?

Yes, this chicken is the perfect recipe to freeze and store for later! There are two ways to freeze it, depending on how you want to eat them.

Method #1

If you want to freeze the entire meal for your family, then just pre-bake all of the stuffed chicken. Let it cool off completely, then store them in a casserole dish with a freezer-safe lid.

When you are ready to eat them, just take them out the night before and let them thaw overnight in the refrigerator. Cook them again at 450 degrees for 25 minutes.

Method #2

If you want to make them so you can grab just one at a time for an easy lunch or dinner for yourself, then you should freeze the pre-cooked stuffed chicken on a single layer. Then, you can store the frozen chicken in a gallon zippered freezer bag.

When you are ready to eat them, just grab one out of the bag and heat it up in the oven at 450 degrees for 25 minutes.

More Haute Recipes

If you loved this jalapeño popper stuffed chicken recipe, try some of these other recipe from the blog:

• Instant Pot Turkey Chili
• Healthy Super Green Smoothie
• Veggie Fajitas With Cauliflower Rice

Continue to Content

Keto Jalapeño Popper Stuffed Chicken

Yield: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

If you're a jalapeño popper lover like myself, this Keto Stuffed Jalapeño Popper Chicken will change your life. It's perfect for your Keto lifestyle!

Print

Ingredients

• 4 Boneless Skinless Chicken Breasts
• 4 Jalapeño Peppers (large)
• 2 Oz. Cheddar Jack Shredded Cheese
• 4 Oz. Cream Cheese
• 1 Egg (beaten)
• 4 Tbsp. Almond Flour
• 1.5 Oz. Pork Rind Crumbs (crushed)

Instructions

1. Preheat the oven to 400 degrees.
2. With a sharp knife, make a cut lengthwise in each chicken breast to create a little pocket in the center. Do not slice all of the way through the chicken breast and cut it into two pieces. Instead, make a cut big enough for the center of the chicken to be stuffed.
3. Place 4 oz. of softened cream cheese and 2 oz. of shredded cheddar jack cheese into a mixing bowl.
4. Mix them together with a fork.
5. Cut the top off of each of the jalapeño peppers, cut them in half lengthwise and use a spoon to scoop out and discard the seeds. (Immediately wash your hands after this step to make sure nothing is left on your hands!)
6. Stuff one half of each pepper with the cheese filling. Put the two slices of each jalapeño pepper back together again so that it forms a whole stuffed jalapeño.
7. Place one stuffed jalapeño pepper inside the pocket of each chicken breast, and close the chicken breast down around it. (If the jalapeño pepper is bigger the piece of chicken breast, you can close it shut with some cotton thread or a toothpick.)
8. Add the beaten egg to a bowl and lay the almond flour along with the crushed pork rind crumbs on two separate plates.
9. Dip each chicken breast into the almond flour, egg batter, and then the crushed pork rind crumbs, being sure to coat both sides very well.
10. Top each chicken breast with salt and pepper to taste.
11. Place the chicken on a baking rack or baking sheet, and cook for 25-35 minutes until the chicken is cooked through and the top is browned and crispy.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 503Total Fat: 29gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 208mgSodium: 528mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 54g