Ingredients
1.5–2 lbs boneless, skinless chicken breasts or thighs (slice breasts in half if thick)
Salt and pepper, to taste
8 oz cream cheese, softened
2 tbsp milk or cream
½ tsp garlic powder
2–3 fresh jalapeños, seeded and diced (about ½ cup)
½ cup cooked, crumbled bacon (about 6 slices)
1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Arrange chicken in a single layer in the dish. Season with salt and pepper.
- In a small bowl, mix cream cheese, milk/cream, and garlic powder until smooth. Spread over chicken evenly.
- Sprinkle diced jalapeños, crumbled bacon, and shredded cheddar over the top.
- Cover with foil and bake 35–40 minutes (thighs may need 10 minutes longer).
- Remove foil during the last 5 minutes to melt and lightly brown cheese.
- Let rest a few minutes before serving.
Notes
- For milder heat, remove seeds from jalapeños.
- Can substitute canned diced jalapeños (4 oz, drained).
- Make ahead: assemble in dish, cover, refrigerate for up to 24 hours before baking.
- To make dairy-free, substitute cream cheese and cheddar with plant-based alternatives.
- Prep Time: 10 min
- Cook Time: 40 min