If you love bold flavors and easy comfort food, this cheesy jalapeño popper bake is going to be a new favorite in your farmhouse kitchen. With tender chicken breasts layered under cream cheese, sharp cheddar, smoky bacon, and a kick of fresh jalapeños, this dish brings all the flavor of classic jalapeño poppers—no stuffing required.
It’s the perfect hands-off dinner for busy weeknights, much like my cozy cast iron shepherd’s pie or baked sourdough mac and cheese. Just layer everything into a casserole dish, pop it in the oven, and let it do the work while you set the table.
Serve it alongside lemon garlic asparagus or a slice of sourdough discard sandwich bread for a satisfying, from-scratch meal the whole family will love.
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Why You’ll Love This Recipe
Ingredients
Recipe Tips
Use room temperature cream cheese: It spreads much easier over the chicken and melts more evenly during baking.
Thinly slice the jalapeños: For the best texture and even heat, slice them thinly and remove the seeds if you want a milder dish.
Cook your bacon until crispy: Crispy bacon holds up better during baking and adds a nice crunch on top.
Don’t skip the final uncovered bake: Removing the foil for the last 15 minutes helps the cheese bubble and the bacon crisp up—similar to finishing touches in my rustic cast iron shepherd’s pie.
Check for doneness with a thermometer: Chicken breasts should reach an internal temperature of 165°F (74°C) to be fully cooked. Using a thermometer takes out the guesswork.
Let it rest before serving: This helps the creamy layers settle and makes it easier to plate—just like with my farmhouse baked BBQ ribs.
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Instructions
- Preheat the oven to 350°F (175°C): Lightly grease a 9×13″ casserole dish.
- Lay the chicken: Arrange chicken breasts in a single layer in the casserole dish.
- Season: Sprinkle the chicken with salt, pepper, and garlic powder.
- Add cream cheese: Spread the softened cream cheese evenly over each chicken breast.
- Top with cheese: Sprinkle shredded cheddar evenly over the cream cheese.
- Add bacon and jalapeños: Finish with crumbled bacon and sliced jalapeños on top.
- Bake: Cover with foil and bake for 45 minutes.
- Uncover and finish baking: Remove the foil and bake for another 15 minutes, or until the chicken is cooked through and the cheese is bubbling and slightly golden.
- Rest and serve: Let it rest for 5 minutes before serving.
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Cheesy Jalapeño Popper Chicken Bake
Equipment
- 9×13” Casserole Dish: To hold and bake the chicken evenly.
- Foil or Casserole Lid: Keeps moisture in during baking.
- Mixing Bowl: For prepping toppings like bacon and jalapeños.
- Tongs: Handy for placing and serving the chicken.
Ingredients
- 5 boneless skinless chicken breasts
- Salt and black pepper to taste
- ½ teaspoon garlic powder
- 8 oz cream cheese softened
- 1½ cups shredded cheddar cheese
- 8 slices of bacon cooked and crumbled
- 2 –3 jalapeños thinly sliced (seeds removed for less heat)
Instructions
- Preheat oven to 350°F (175°C): Lightly grease a 9×13” casserole dish.
- Arrange chicken: Lay the chicken breasts in the dish and season with salt, pepper, and garlic powder.
- Spread cream cheese: Evenly smother each chicken breast with softened cream cheese.
- Add cheddar: Sprinkle shredded cheddar over the cream cheese layer.
- Top with bacon and jalapeños: Scatter crumbled bacon and sliced jalapeños evenly across the top.
- Cover and bake: Cover with foil and bake for 45 minutes.
- Uncover and finish baking: Remove foil and bake for another 15 minutes until the cheese is bubbly and slightly golden.
- Rest before serving: Let the dish rest for 5 minutes before serving.
Notes
- Use room temperature cream cheese for easier spreading.
- Remove jalapeño seeds if you prefer less spice.
- Chicken is fully cooked when it reaches an internal temp of 165°F.
- Leftovers store well in the fridge for up to 3 days and reheat beautifully.
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