Jalapeño Popper Chicken Skillet

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 6 oz cream cheese
• 1 cup shredded sharp cheddar
• 1/2 cup shredded mozzarella
• 3 medium fresh jalapeños
• 4 garlic cloves
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 6 slices cooked crumbled bacon
• 3 green onions
• 1/4 cup fresh cilantro

Instructions

1. 1Pat the chicken breasts dry and slice each horizontally into thinner cutlets so they cook evenly. Season both sides generously with the salt, pepper, and smoked paprika.
2. 2Heat the olive oil in a large 12-inch skillet over medium-high heat until it shimmers. Add the chicken in a single layer and sear 4–5 minutes per side until deeply golden and the internal temperature reaches 160°F; transfer to a plate.
3. 3While the chicken rests, thinly slice the jalapeños (remove seeds for milder heat) and mince the garlic. Reduce skillet heat to medium.
4. 4Add the sliced jalapeños to the same skillet and cook 2 minutes until they soften and pick up browned bits. Stir in the garlic and cook 30 seconds until fragrant.
5. 5Pour in the chicken broth and scrape the bottom of the pan to loosen fond. Simmer 1–2 minutes until slightly reduced.
6. 6Lower heat to medium-low and whisk in the cream cheese until smooth and melted. Stream in the heavy cream, then stir in half the cheddar and all the mozzarella until a glossy sauce forms, about 2 minutes.
7. 7Nestle the seared chicken back into the sauce along with any accumulated juices. Sprinkle remaining cheddar and the crumbled bacon over the top. Cover and cook 3–4 minutes until cheese melts and chicken reaches 165°F.
8. 8Remove from heat. Thinly slice the green onions and roughly chop the cilantro. Scatter both over the skillet. Let rest 2 minutes so the sauce thickens slightly, then spoon chicken and plenty of cheesy jalapeño sauce onto plates.