Jalapeno Popper Chicken Skillet – One Skillet Meal!

Make a meal your whole family will love in just one skillet with this delicious Jalapeno Popper Chicken Skillet. It’s full of flavor and ready in 45 minutes!

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One-skillet meals are my jam. Less dishes, less mess. I call that a win-win! If you’ve grown tired of traditional chicken dinners, this is one you may not have tried yet. It’s going to spice up a boring meal plan and bring flavor to the dinner table that your entire family will love.

Here’s a fresh take on the traditional pairing of basic chicken and potatoes. This hearty one-skillet meal epitomizes comfort cooking with its hearty portions and satisfying combination of crispy bacon, melted cheese, and jalapeno peppers.

My husband is not a big fan of spicy foods, but he LOVES this skillet meal. You can control the heat of the jalapenos by cutting out the ribs and ensuring that you clean out all the seeds. A few weeks after I did my test run on this meal, he eagerly asked for it again — and even requested that I leave a little bit of the heat. Both times, there wasn’t a single bite left.

Cook time will vary a bit depending on the size of the potato chunks. The time indicated below is based on the small size shown in these images. I left the skin on my potatoes, but you’re welcome to completely peel them if you prefer.

Ingredients to Make the One-Skillet Meal:

How to Make One-Skillet Jalapeno Popper Chicken & Potatoes:

In a large skillet, cook bacon over medium heat just until crispy, approximately 8-10 minutes. Remove from heat and transfer the bacon to paper towels. Blot dry and crumble.

Combine the cream cheese, Mexican cheese, jalapeño pepper, and crumbled bacon in a bowl. Season with salt and pepper, to taste, and stir to combine. Set aside.

Cover the chicken breasts with plastic wrap and pound with a meat mallet until approximately one-half inch thick. Set aside.

Drain excess fat from the skillet used to prepare the bacon and set over medium heat. Add the chicken and sprinkle with salt and black pepper, as desired. Cook chicken for 4-5 minutes per side or until golden brown, then transfer to a rimmed plate. Set aside.

Note: The chicken may not be completely cooked through at this point. The safe internal temperature for chicken is 165°F – the temperature will rise as it rests, and the chicken will continue to cook after it is returned to the skillet. Use an instant read meat thermometer to confirm temperature before serving.

Safety Tip: If using a gas cooktop, wipe off any fat drippings from side of skillet prior to returning to heat to avoid potential flare-ups.

Add the red onion to the same skillet and season lightly with additional salt and black pepper, if desired. Sauté, stirring occasionally, until the onion develops a bit of color, approximately 3-4 minutes. Add the garlic and continue cooking and stirring for an additional minute.

Add the diced potatoes and chicken broth to the skillet. Deglaze the bottom of the skillet by gently scraping with a spatula to loosen any brown bits. Cover and cook for 8-10 minutes, stirring occasionally, or until the potatoes are fork tender and most of the liquid has evaporated.

Meanwhile, cut the chicken breasts in half, as shown. Once the potatoes are tender, remove the lid and return the chicken to the skillet and top each piece with an equal amount of the cheese, jalapeño, and bacon mixture. Any extra cheese mixture can be dropped on top of the potatoes, as well. Cover and simmer over medium-low heat for 2-3 minutes or until the cheese is nicely melted and the chicken is cooked through.

Remove skillet from heat and top with some fresh parsley right before serving. Enjoy!

Yield: 6 Servings

Jalapeno Popper Chicken & Potatoes

Jalapeno Popper Chicken & Potatoes

Make a meal your whole family will love in just one skillet with this delicious Jalapeno Popper Chicken Skillet. It's full of flavor and ready in 45 minutes!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 6 strips thick-cut bacon
  • 6 oz. cream cheese, room temperature
  • 1 cup Mexican cheese blend, finely shredded
  • 3 large jalapeño peppers, seeded and finely diced
  • Sea salt and black pepper, to taste
  • 3 large boneless, skinless chicken breasts
  • ½ cup red onion, diced
  • 3-4 large cloves garlic, minced
  • 2 large Idaho potatoes, cut into bite-sized pieces
  • ¼ cup chicken broth
  • 3 Tablespoons fresh parsley, chopped

Instructions

    In a large skillet, cook bacon over medium heat just until crispy, approximately 8-10 minutes. Remove from heat and transfer the bacon to paper towels. Blot dry and crumble.

    Combine the cream cheese, Mexican cheese, jalapeño pepper, and crumbled bacon in a bowl. Season with salt and pepper, to taste, and stir to combine. Set aside.

    Cover the chicken breasts with plastic wrap and pound with a meat mallet until approximately one-half inch thick. Set aside.

    Drain excess fat from the skillet used to prepare the bacon and set over medium heat. Add the chicken and sprinkle with salt and black pepper, as desired. Cook chicken for 4-5 minutes per side or until golden brown, then transfer to a rimmed plate. Set aside.


    Note: The chicken may not be completely cooked through at this point. The safe internal temperature for chicken is 165°F – the temperature will rise as it rests, and the chicken will continue to cook after it is returned to the skillet. Use an instant read meat thermometer to confirm temperature before serving.

    Safety Tip: If using a gas cooktop, wipe off any fat drippings from side of skillet prior to returning to heat to avoid potential flare-ups.

    Add the red onion to the same skillet and season lightly with additional salt and black pepper, if desired. Sauté, stirring occasionally, until the onion develops a bit of color, approximately 3-4 minutes. Add the garlic and continue cooking and stirring for an additional minute.

    Add the diced potatoes and chicken broth to the skillet. Deglaze the bottom of the skillet by gently scraping with a spatula to loosen any brown bits. Cover and cook for 8-10 minutes, stirring occasionally, or until the potatoes are fork tender and most of the liquid has evaporated.

    Meanwhile, cut the chicken breasts in half, as shown. Once the potatoes are tender, remove the lid and return the chicken to the skillet and top each piece with an equal amount of the cheese, jalapeño, and bacon mixture. Any extra cheese mixture can be dropped on top of the potatoes, as well. Cover and simmer over medium-low heat for 2-3 minutes or until the cheese is nicely melted and the chicken is cooked through.

    Remove skillet from heat and top with some fresh parsley right before serving. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 433Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 109mgSodium: 502mgCarbohydrates: 27gFiber: 3gSugar: 4gProtein: 32g

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Make a meal your whole family will love in just one skillet with this delicious Jalapeno Popper Chicken Skillet. It's full of flavor and ready in 45 minutes!

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