Low Carb Jalapeño Popper Stuffed Chicken

This jalapeño popper stuffed chicken is a spicy and creamy dinner recipe that's low carb and keto friendly!

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Do you love jalapeño poppers? Those spicy peppers stuffed with a cooling mixture of cream cheese and cheddar? Well now you can enjoy the same flavors  - but on a chicken breast! This recipe is easy enough for a weeknight meal - and certainly improves a "boring" piece of chicken! Plus this recipe is SUPER low in carbs!

The chicken is stuffed with a mixture of three cheeses: cream cheese, shredded mozzarella, and shredded cheddar. I do think that all three are important: cheddar for flavor, mozzarella for gooeyness, and cream cheese to help keep everything moist.

Check out all my low carb chicken recipes!

How to Make Low Carb Jalapeño Popper Stuffed Chicken

Cut 3-4 slits in each chicken breast, making sure not to cut through completely.

Place the chicken on a small baking sheet lined with a silicone mat or foil. In a small bowl, mix together cream cheese, cheddar cheese, and shredded mozzarella. 

Divide the mixture between the slits in the chicken, and add slices of fresh jalapeño.

Grind some black pepper over everything and then roast in a preheated oven for about 25 minutes or until the chicken is cooked through. Oh and a meat thermometer is useful for this dish - with the deep slits cut into the chicken the cooking time can be a little faster than expected.

Serve with a fresh green salad or low carb side dish of your choice!

You might also like my keto crispy jalapeño poppers and my keto jalapeño popper sandwich! 

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Jalapeño Popper Stuffed Chicken

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This jalapeño popper stuffed chicken is a spicy and creamy dinner recipe that's low carb and keto friendly!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Makes: 2 Servings

Net Carbs: 1

Calories: 154

Ingredients Equipment Method Nutrition Notes

Ingredients

 

• 2 medium chicken breasts skinless and boneless
• 2 tbs cream cheese
• 2 tbs shredded mozzarella
• 2 tbs shredded cheddar
• 1 medium jalapeño sliced
• black pepper

Equipment

• ThermoPro TP-16 Digital Cooking Food Meat Thermometer
• Aluminum Sheet Pan & Silicone Baking Mat Set, (Quarter Size)

Step-by-Step Instructions

 

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1. Preheat the oven to 380F.
2. Line a small baking sheet with a silicone mat or foil.
3. Cut 3-4 slits in each chicken breast, making sure not to cut through completely. Place them on the baking sheet.
4. In a small bowl, mix together the three cheeses. Divide the mixture between the slits in the chicken, and add the jalapeño slices.
5. Grind some black pepper over everything and then roast until the chicken is cooked through, approximately 20-25 minutes depending on size of the chicken.

Nutrition

Calories: 154kcalCarbohydrates: 1gProtein: 8gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0gCholesterol: 43mgSodium: 232mgPotassium: 888mgFiber: 0gSugar: 1gVitamin A: 575IUVitamin C: 3mgCalcium: 162mgIron: 1mgNet Carbs: 1g

Notes

1g net carbs per serving (half the recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.