Jalapeño Popper Chicken Dish (Print-Friendly Version)

Savory chicken paired with creamy sauce, jalapeños, bacon, and sharp cheddar for a flavorful meal.

# Ingredients Required:

→ Sauce Base

01 - 360 ml chicken broth
02 - 1 teaspoon hot sauce
03 - ½ chicken bouillon cube
04 - ¾ teaspoon dried oregano
05 - ¾ teaspoon mustard powder
06 - ¾ teaspoon dried parsley
07 - ¾ teaspoon onion powder
08 - ½ teaspoon garlic powder

→ Chicken

09 - 2 large boneless skinless chicken breasts
10 - Salt, to taste
11 - Black pepper, to taste
12 - ¾ teaspoon paprika

→ Cooking Fats

13 - 1-2 tablespoons olive oil
14 - 2 tablespoons unsalted butter

→ Vegetables & Aromatics

15 - 3-4 jalapeños, seeded and diced
16 - 3 cloves garlic, minced
17 - 3 green onions, sliced

→ Thickener & Dairy

18 - 2 tablespoons all-purpose flour
19 - 115 grams cream cheese, softened and cubed
20 - 120 ml sour cream
21 - 75 grams shredded cheddar cheese

→ Toppings

22 - 5 strips cooked bacon, roughly chopped

# Detailed Directions:

01 - In a medium container, combine chicken broth, hot sauce, bouillon cube, oregano, mustard powder, parsley, onion powder, and garlic powder. Set aside.
02 - Slice chicken breasts lengthwise to create 2-3 thinner pieces each. Cover with plastic wrap and gently pound to 1.3 cm thickness using a meat mallet.
03 - Season both sides of the chicken evenly with salt, black pepper, and paprika.
04 - Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches for 4-5 minutes per side until golden brown. Remove and set aside.
05 - Lower heat, let the pan cool briefly. Add butter, increase heat to medium. Sauté diced jalapeños and minced garlic for 3 minutes, stirring continuously.
06 - Sprinkle in all-purpose flour and cook for 1-2 minutes to eliminate raw flour taste, stirring frequently.
07 - Gradually add the prepared sauce mixture in small increments, stirring constantly. Bring to a boil, then reduce heat to low and simmer for 1 minute.
08 - Stir in cream cheese cubes and sour cream until melted and combined. Then incorporate shredded cheddar cheese, stirring continuously until smooth.
09 - Return seared chicken to the skillet. Spoon sauce over the pieces and heat through for 2-3 minutes.
10 - Top with chopped bacon and sliced green onions. Serve immediately with preferred accompaniments.

# Helpful Advice:

01 - For added heat, retain some jalapeño seeds or increase the hot sauce quantity.
02 - Substitute butter with bacon drippings for enhanced richness.
03 - Pairs well with rice, black beans, or coleslaw.

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