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Jalapeño Popper Chicken Skillet | giveitsomethyme.com – Nothing like this easy, delicious, cheesy one-pan meal to spice things up for dinner! Perfect to celebrate Cinco de Mayo and whenever there’s a craving for Mexican.
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5 from 1 vote

Jalapeño Popper Chicken Skillet

Nothing like this quick, easy, cheesy Jalapeño Popper Chicken Skillet to spice things up for dinner. A perfect way to celebrate Cinco de Mayo and whenever there’s a craving for Mexican.
Course Dinner, Main Course
Cuisine Mexican
Diet Gluten Free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 522kcal
Author Kim Peterson

Equipment

Ingredients

  • 8 ounces bacon , chopped
  • 2 pounds boneless, skinless chicken* breasts or thighs , cooked and shredded (about 4 cups)
  • 1 tablespoon garlic , minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Kosher salt and pepper
  • 8 ounces cream cheese , room temperature
  • ¼ cup milk (optional)
  • 4 jalapeño peppers , 2 seeded and thinly sliced vertically and 2 thinly sliced crosswise for serving
  • 1 red bell pepper , thinly sliced vertically
  • 1 large poblano pepper , thinly sliced vertically
  • 2 cups sharp cheddar cheese , grated
  • ¼ cup green onion , thinly sliced, plus extra for garnish
  • Fresh cilantro or parsley

Instructions

  • Preheat oven to 375˚F (or preheat grill on medium).
  • Heat a cast iron skillet or other large, ovenproof skillet over medium heat. Add chopped bacon and cook 7-10 minutes until crisp, stirring frequently. Using a slotted spoon, transfer cooked bacon to a paper-towel lined plate to drain.
  • Turn heat up to medium-high. Add chicken, garlic, paprika and cumin to bacon grease in skillet. Season with salt and pepper. Cook to heat through, about 2 minutes, stirring frequently.
  • Stir cream cheese into chicken mixture to melt. Thin the mixture with the milk if needed.
  • Remove skillet from heat and sprinkle half of the bacon over chicken mixture.
  • Arrange vertically sliced jalapeno, bell and poblano peppers on top.
  • Spread the cheddar cheese over the peppers and sprinkle with green onions and remaining bacon.
  • Bake in oven or place in covered grill for 15-20 minutes until bubbly and the cheese has melted.
  • Garnish the skillet with horizontally sliced jalapeño, extra green onion and cilantro or parsley. Enjoy!

Notes

*Rotisserie chicken can definitely be used as well.

Nutrition

Calories: 522kcal | Carbohydrates: 5g | Protein: 39g | Fat: 30g | Cholesterol: 162mg | Sodium: 404mg | Potassium: 747mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1489IU | Vitamin C: 55mg | Calcium: 190mg