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Hasselback Jalapeno Popper Chicken
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4.80 from 30 votes

Jalapeno Popper Hasselback Chicken

This Jalapeno Popper Hasselback Chicken is so good. All you need is light cream cheese, cheddar and jalapeno peppers!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 376kcal


  • 4 chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp each paprika & salt
  • 1/2 (8oz) block light cream cheese
  • 1 cup grated cheddar cheese
  • 4 jalapenos, finely diced make sure to remove the seeds!

Optional sides

  • Salad
  • Roasted baby potatoes


  • Preheat oven to 375 F. Slice into chicken widthwise making cuts deep enough to fill with cheese mixture (see video for details). Drizzle olive oil overtop and rub with paprika and salt.
  • In a large bowl, microwave cream cheese on high for 45 seconds (make sure to cover dish otherwise it will make a mess of your microwave!) Remove from microwave then stir in cheddar cheese and jalapenos.
  • Stuff each little slit in the chicken breast with jalapeno-cheese mixture. Bake in oven for 30-32 minutes until chicken is fully cooked. Serve and enjoy!



If you don’t have any cream cheese, use ½ cup sour cream or ½ cup Greek yogurt.
Cut down on the spice by using pickled jalapenos or bell peppers instead of regular jalapenos.
Store any leftovers in the fridge for up to 5 days. Reheat in the oven for 10-15 minutes at 375 F or in the microwave for 1-2 minutes.
Freeze the chicken for up to 3 months. Defrost in the fridge overnight then reheat as normal.


Calories: 376kcal | Carbohydrates: 3g | Protein: 33g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 577mg | Potassium: 279mg | Sugar: 0.2g | Vitamin A: 550IU | Calcium: 230mg | Iron: 1.6mg