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Chicken Jalapeño Popper Protein Bake - Creamy, Spicy, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds cooked chicken breast, shredded or chopped
  • 1 cup plain nonfat Greek yogurt
  • 6 ounces light cream cheese, softened
  • 1/2 cup reduced-fat mayonnaise (or sub more Greek yogurt)
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup shredded Monterey Jack or pepper jack
  • 4–5 fresh jalapeños, seeded and diced (leave some seeds for more heat)
  • 4 slices center-cut bacon, cooked and crumbled
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped green onions or chives, plus extra for garnish
  • 1/4 cup panko breadcrumbs (optional, for topping)
  • Cooking spray

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray.
  2. Cook the bacon: In a skillet over medium heat, cook bacon until crisp. Drain on paper towels and crumble. Reserve 1 teaspoon of the bacon fat in the pan.
  3. Sauté aromatics: In the same skillet with the bacon fat, sauté the diced jalapeños and garlic for 2–3 minutes until slightly softened. Set aside.
  4. Make the creamy base: In a large bowl, whisk together Greek yogurt, light cream cheese, and mayonnaise until smooth. Stir in onion powder, smoked paprika, salt, and pepper.
  5. Add the cheeses: Fold in 1 cup of cheddar, all the Monterey Jack, and half the crumbled bacon.
  6. Combine with chicken: Add the cooked chicken, sautéed jalapeños and garlic, and green onions. Mix well so everything is evenly coated.
  7. Assemble: Spread the mixture into the prepared baking dish. Top with the remaining 1/2 cup cheddar. If using, sprinkle panko on top for extra crunch.
  8. Bake: Bake for 20–25 minutes, until the edges are bubbling and the top is lightly golden.
  9. Finish and serve: Remove from the oven and let it rest for 5–10 minutes. Garnish with extra green onions and the remaining bacon. Serve warm.