If you are a fan of classic jalapeno poppers, you are going to be absolutely obsessed with this dinner! This Hasselback Chicken takes all those creamy, spicy, and smoky flavors we love in an appetizer and turns them into a high protein main course that is actually healthy. It is the perfect solution for when you want a “cheat meal” vibe without actually breaking your diet.
The Inspiration Behind the Recipe
I first came up with this idea during a busy Tuesday night when I was craving pub food but wanted to stay on track with my fitness goals. I had some chicken breasts and a half empty block of cream cheese in the fridge, and the rest is history! It is essentially a “copycat” of those famous stuffed jalapenos you get at sports bars, but stuffed inside juicy chicken instead.
Flavor and Texture Profile
The flavor here is a total party in your mouth. You get the richness of the softened cream cheese, the sharp tang of cheddar, and that unmistakable smoky crunch from the bacon. The pickled jalapenos provide just enough “zing” and a mild heat that perfectly balances the creamy filling. Texture wise, the air fryer works its magic to keep the chicken incredibly juicy on the inside while the cheese on top gets perfectly golden and bubbly.
Expert Tips for Hasselback Success
- The Chopstick Trick: When you are cutting your slits across the chicken, place a chopstick on either side of the breast. This acts as a guard so your knife doesn’t accidentally cut all the way through the meat. You want deep pockets, not separate slices!
- Softened is Better: Make sure your cream cheese is truly at room temperature before you start mixing. If it is too cold, it won’t blend smoothly with the bacon and peppers, making it much harder to stuff into those chicken slits.
- Don’t Overcrowd: Depending on the size of your air fryer basket, try to leave a little space between the chicken breasts. This allows the hot air to circulate properly so the chicken cooks evenly and the cheese gets that beautiful crust.
Make Ahead, Storage, and Freezing
- Storage: You can store any leftovers in an airtight container in the refrigerator for up to three days.
- Reheating: To keep the chicken from getting rubbery, I recommend popping it back into the air fryer at 320 degrees Fahrenheit for about four to five minutes. This will help the cheese get melty again without overcooking the meat.
- Freezing: You can actually prep the stuffed chicken ahead of time and freeze it raw! Wrap the stuffed breasts tightly in plastic wrap and store in a freezer bag for up to two months. Thaw completely in the fridge before air frying.
Ingredient Substitutions
- The Heat Level: If you prefer things extra spicy, swap the pickled jalapenos for finely diced fresh jalapenos with the seeds included. If you want it milder, make sure to remove all the seeds and ribs from the fresh peppers first.
- The Protein: This stuffing also works amazingly well inside a thick cut pork chop or even a hollowed out bell pepper for a vegetarian twist.
- Dietary Swaps: For a dairy free version, use your favorite plant based cream cheese and cheddar shreds. To make it even leaner, you can use turkey bacon instead of pork bacon.
Serving Suggestions
I love serving this chicken with a side of roasted cauliflower or a fresh garden salad with a creamy ranch dressing. If you aren’t watching your carbs, it is also delicious over a bed of cilantro lime rice.
For a drink pairing, a cold Mexican lager or a crisp Sauvignon Blanc really complements the spice of the jalapenos.
Frequently Asked Questions
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer. The internal temperature should reach 165 degrees Fahrenheit in the thickest part of the breast.
Can I make this in a regular oven?
Absolutely! Bake it at 375 degrees Fahrenheit for about twenty to twenty five minutes, or until the chicken is cooked through.
What if I don’t have pickled jalapenos?
Fresh diced jalapenos work great too! Just remember that fresh peppers usually have a bit more “crunch” and a more direct heat compared to the vinegary tang of pickled ones.
Equipment List
- Air Fryer (any brand works!)
- Medium mixing bowl
- Sharp chef’s knife
- Cutting board
- Meat thermometer
Air Fryer Jalapeno Popper Hasselback Chicken
Ingredients
- 4 slices sugar free bacon cooked and crumbled
- 2 ounces cream cheese softened
- 1/4 cup pickled jalapenos chopped
- 1/2 cup shredded sharp cheddar cheese divided
- 2 boneless skinless chicken breasts
Instructions
- In a medium bowl, stir together the crumbled bacon, softened cream cheese, chopped jalapenos, and 1/4 cup of the shredded cheddar cheese until well combined.
- Place your chicken breasts on a cutting board. Using a sharp knife, cut about six slits across the top of each breast. Be careful to cut deep enough for the filling but do not cut all the way through the bottom.
- Carefully stuff the cream cheese mixture into each of the slits, distributing it evenly between the two chicken breasts.
- Place the chicken in the air fryer basket. Set the temperature to 350 degrees Fahrenheit and cook for 14 minutes.
- With one minute of cooking time remaining, open the air fryer and sprinkle the remaining 1/4 cup of cheddar cheese over the tops of the chicken.
- Close the air fryer and cook for the final minute until the cheese is melted and bubbly.
- Check the internal temperature to ensure it has reached 165 degrees Fahrenheit. Let the chicken rest for a few minutes before serving.
