Jalapeno Popper Chicken Skillet
Do you love jalapeno poppers? Those yummy little Tex-Mex appetizers you get at family restaurants? I’ve got a delicious dinner recipe for you! It’s a healthy low-carb version of jalapeno poppers – and it’s a complete dinner with veggies and meat all in one pan, dripping with tasty Southwest flavor!
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Why is this the best jalapeno popper dinner recipe?
I’ve been looking for a tasty jalapeno popper dinner recipe for awhile. I’ve found several recipes, but none of them seemed just right. I tried some similar recipes, but I’ve bumped up both the flavor and the nutrition for my version of jalapeno popper chicken skillet. This recipe fits in great for a low-carb or keto lifestyle, but it doesn’t taste like standard “health food” at all!
Which ingredients do you need?
I make my jalapeno popper skillet with ground chicken. If you happen to have pre-cooked chicken such as rotisserie chicken, that would work, too. Just adjust the seasonings a bit – perhaps reduce the amount of salt since rotisserie chicken and other pre-cooked chicken usually has salt added.
I use both jalapeno peppers as well as poblano peppers because poblanos have such a nice, full flavor. If you can’t find poblano peppers, you could use just jalapenos, or you could use anaheims or just a basic green bell pepper (this would be less spicy). Speaking of spicy, most of the heat of jalapeno peppers is found in the seeds. Many people prefer to take the seeds out of their jalapeno peppers before chopping them to reduce the heat level. If you like things very spicy, leave them in.
Please be careful chopping the jalapenos and poblanos – don’t touch your eyes with hands that have touched the peppers, it is very painful! I like to use something else to help me not actually touch the peppers. I put a paper towel or a plastic bag between my hand and the pepper as I hold it. Some people use disposable gloves. Since I have contact lenses, I can’t risk getting the oils of the pepper on my fingers – it can be hard to wash off, even with soap.
My jalapeno popper skillet also contains cauliflower rice. Cauliflower rice is great because it skyrockets the nutritional value, plus it bulks up how filling the recipe is. And you won’t believe me, but it’s true: you can’t taste or see it in there. The rest of the ingredients are so flavorful and the creamy sauce has such a nice texture…the cauliflower rice just hides in there and pretends it’s extra chicken. My family didn’t even notice it was there. Shhh…don’t tell. If you think you don’t like cauliflower rice, PLEASE give this recipe a try.
Once the skillet is cheesy and melty and ready, serve it up with some diced avocado and red onion, and cilantro to give it some extra freshness. You can add sour cream and hot sauce too, but it doesn’t need it. Marinated jalapenos on top are great if you love spicy!
If you are not trying to keep it low-carb or keto, some tortilla chips would be a tasty side and could be used to scoop as you eat. Or, try my easy gluten-free cornbread! And how about a lovely salad? My ranch dip recipe or easy healthy salad dressing recipe can help you round out the meal, or try my simple Caprese salad.
Enjoy! Pin and save for later!
Looking for more low-carb family-friendly dinners? Check out these recipes:
Jalapeno Popper Chicken Skillet
- 12 oz cauliflower rice
- 2 Tbsp avocado oil
- 2 lb ground chicken or ground turkey
- 1 large onion
- 2 tsp onion powder
- 1¼ tsp garlic powder divided
- 1¼ tsp coriander divided
- 1¼ tsp cumin divided
- 1¼ tsp salt divided
- ¼ tsp ground black pepper
- 4 garlic cloves minced or pressed
- 2 poblano peppers seeded and chopped
- 4 jalapeno peppers seeded (if desired, to make less spicy) and chopped
- 14 oz can of diced tomatoes
- 8 oz cream cheese softened
- ½ cup cream
- 2 cups sharp cheddar cheese grated
- avocado diced
- red onion diced
- sour cream
- marinated jalapenos
- If cauliflower rice is frozen, microwave it for 3 minutes to precook a bit. Skip this step if using fresh cauliflower rice. Once that is done, mix the following spices into the cauliflower rice: ¼ tsp each cumin, coriander, garlic powder, salt, and pepper. Set aside.
- Heat oil in pan on medium-high. Add chicken (or turkey). Cook and crumble.
- When chicken has lost most of its pinkness, about 5 minutes, add chopped onion.
- Cook and stir about 3 minutes to let the onion soften. Add 2 tsp. onion powder and add 1 tsp. each of garlic powder, coriander, cumin, and salt. Add garlic cloves, minced or pressed. Stir until all is combined. Reduce heat to medium.
- To chicken mixture, add chopped peppers, diced tomatoes, cream cheese, and cream. Stir until blended.
- Add pre-seasoned cauliflower rice. Mix well. Cook about 5 minutes until heated through.
- Sprinkle with shredded cheese and cover until melted, about 2 minutes.
- Serve with optional toppings: diced avocado, cilantro, diced red onion, sour cream, and marinated jalapenos. Enjoy!