Jalapeño Popper Chicken Skillet Recipe (Creamy, Cheesy & Loaded!)

Name: Jalapeño Popper Chicken Skillet Recipe (Creamy, Cheesy & Loaded!)
Prep time: 20 min
Cook time: 55 min
Total time: 85 min
Yield: 8
Cuisine: American
Ingredients: 8 slices Bacon (8-10 slices thick-cut bacon (cut into pieces, 8-10 oz) — up to 10); 1 tbsp Unsalted Butter (1-2 tablespoons unsalted butter or oil (if needed) — up to 2); 2 ½ lb Chicken Thigh (2½ pounds boneless skinless chicken thighs); 2 ½ tsp Kosher Salt (2½ teaspoons kosher salt (or to taste)); 1 tsp Black Pepper (1 teaspoon black pepper (or to taste)); 1 piece Yellow Onion (1 medium yellow onion (diced (about 1 cup))); 4 pieces Jalapeño (4 medium jalapeños (diced (about ½ cup), plus extra sliced into rounds for topping)); 6 cloves Garlic (6-8 cloves garlic (minced) — up to 8); 8 oz Cream Cheese (8 ounces full-fat cream cheese (one block)); ½ cup Sour Cream (½ cup sour cream (4 oz)); 4 cup Colby Jack Cheese (4 cups Colby Jack cheese (16 oz, freshly grated)); 3 pieces Scallion (3 green onions (sliced (optional))) — optional

Jalapeño Popper Chicken Skillet Recipe (Creamy, Cheesy & Loaded!) - Main Course (American)

85 minAmerican

Servings8

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Egg Free

Ingredients

For 8 servings

Bacon8 slices · 8-10 slices thick-cut bacon (cut into pieces, 8-10 oz) — up to 10
Unsalted Butter1 tbsp · 1-2 tablespoons unsalted butter or oil (if needed) — up to 2
Chicken Thigh2 ½ lb · 2½ pounds boneless skinless chicken thighs
Kosher Salt2 ½ tsp · 2½ teaspoons kosher salt (or to taste)
Black Pepper1 tsp · 1 teaspoon black pepper (or to taste)
Yellow Onion1 piece · 1 medium yellow onion (diced (about 1 cup))
Jalapeño4 pieces · 4 medium jalapeños (diced (about ½ cup), plus extra sliced into rounds for topping)
Garlic6 cloves · 6-8 cloves garlic (minced) — up to 8
Cream Cheese8 oz · 8 ounces full-fat cream cheese (one block)
Sour Cream½ cup · ½ cup sour cream (4 oz)
Colby Jack Cheese4 cup · 4 cups Colby Jack cheese (16 oz, freshly grated)
Scallion3 pieces · 3 green onions (sliced (optional)) · optional

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Steps

1Cook the Bacon
2Preheat your oven to 375°F. Cook the bacon pieces in a large cast iron skillet over medium heat until crispy. Remove from the skillet and set aside. Drain the bacon fat but reserve it for later.
3Sear the Chicken
4Pat the chicken thighs dry and season generously with salt and pepper on both sides. Add a tablespoon of butter, oil, or reserved bacon fat to the skillet and sear the chicken until golden and cooked through (around 190°F internal temperature for the most tender thighs), working in batches if needed. Remove from the skillet and let rest for 10 minutes, then cut into bite-sized pieces.
5Build the Sauce
6Add a tablespoon of reserved bacon fat or butter to the skillet along with the diced onions, jalapeños, and a pinch of salt. Cook until softened, about 5–7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
7Reduce heat to medium-low. Add the cream cheese and sour cream, stirring until melted and smooth.
8Stir in about one-third of the grated Colby Jack along with the cooked bacon and chicken pieces. Stir until the cheese is melted and everything is combined. Taste and adjust salt and pepper as needed.
9Top and Bake
10Top the mixture with sliced green onions (if using), the remaining Colby Jack cheese, and jalapeño rounds. Cover and bake at 375°F for about 25 minutes.
11Remove the lid and broil on high for 2–4 minutes until the cheese is golden and crispy on top. Watch closely — the broiler can go from golden to burnt quickly.