
This jalapeño popper stuffed chicken packs creamy cheese, fresh jalapeños, and smoky seasoning into juicy chicken breasts. A quick sear gives the outside color before the oven finishes the chicken until tender and bubbling.
Preheat the oven to 350°F (180°C), or 320°F (160°C) for a fan oven.
Place each chicken breast on a cutting board and carefully slice a deep pocket into the thicker side. Keep the smooth top side intact and avoid cutting all the way through.
Soften the cream cheese in the microwave for about 20-30 seconds. Stir it with the mozzarella, Parmesan, diced jalapeños, garlic powder, and black pepper until evenly combined.
Spoon the cheese mixture into the chicken pockets, pressing it in gently so the filling reaches the back of each pocket. Secure each breast with 2-3 toothpicks, then season both sides with salt and smoked paprika.
Heat the olive oil in an oven-safe skillet over medium-high heat. Add the chicken smooth-side down and sear for about 2 minutes, until golden; flip and sear the second side for another 2 minutes.
Transfer the skillet to the oven and bake for about 15 minutes, or until the thickest part of the chicken reaches 165°F (74°C) on an instant-read thermometer.
Move the chicken to a plate and rest for 5 minutes before removing the toothpicks and serving. Spoon any melted cheese from the pan over the top.
Use large, evenly sized chicken breasts so they are easier to stuff and cook at the same rate. For less heat, remove the jalapeño seeds and membranes; for extra heat, leave some seeds in or add a pinch of cayenne. If you do not have an oven-safe skillet, sear the chicken in a pan, then transfer it to a baking dish. Leftovers keep well in an airtight container in the refrigerator for up to 3 days.




