This low-carb jalapeno popper chicken skillet is easy and fast. For easy clean up, multi-task by using one ovenproof skillet to cook bacon, saute chicken and to bake the entire assembled dish. Low carb never tasted so good!
5 Slices bacon, cooked crisp and chopped
4-6 boneless chicken breasts, trimmed of excess fat (If thick, flatten a bit with mallet)
1-2 Tablespoons olive oil
8 Ounce package cream cheese, softened
1/4 Cup mayo
1/2 Teaspoon garlic powder
1 Cup shredded cheddar cheese
1/4 Cup grated parmesan cheese
4-6 fresh jalapeno peppers, finely chopped (seeds and ribs removed)
I've made a few changes to suit our tastes and cooking style. Streamline clean-up by using a cast iron skillet -- cook the bacon, the chicken, saute the jalapenos and then heat the entire assembled dish. I even bring it to the table in the cast iron skillet. Easy!
Enjoy! - The Recipe Wench
Preheat oven to 350ºF.
Cook bacon to crispy, set aside.
Season chicken breasts with a little salt and pepper and cook over medium-high heat either in the same pan you used for the bacon (pour off all but 1 Tablespoon of grease) or use a different skillet and add about a tablespoon of olive oil.
Depending on the size of the breasts, cook each side 3-4 minutes, or until juices run clear.
While chicken is cooking, remove seeds/ribs from jalapenos. Chop peppers finely.
Once chicken is done, move to plate and set aside.
Add chopped jalapenos to pan and saute briefly. Turn off heat.
In medium bowl, mix cream cheese, mayo, a little salt and pepper to taste, garlic powder.
Add cheddar and parmesan cheeses (I reserve a little for topping before baking), sauteed jalapenos, crumbled bacon.
Place chicken back into skillet (or other ovenproof dish), top with cream cheese mixture, sprinkle a little additional cheddar and parmesan if desired.
Bake in oven until well heated (about 20 minutes).