Jalapeno Popper Chicken Skillet
4 - 6 people
00h 10
00h 35
We know what you're thinking: low-carb must mean boring, and also kinda hard to convince the rest of the family to eat. But we're here to reinvent the wheel a little bit - and this Jalapeno Popper Chicken Skillet is anything but boring! With ButcherBox.ca's RWA, air chilled chicken, sugar free bacon and a jalapeno kick, this recipe is pure, low carb, cheesy goodness!
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Ingredients and Method
Ingredients
- 1 ButcherBox.ca RWA, air chilled whole chicken, roasted (check our recipe for a juicy roasted chicken)
- 4 - 6 strips ButcherBox.ca sugar free bacon, chopped
- 2 (+more for garnish) jalapenos, seeds and ribs removed, chopped, (if you like more heat, leave the seeds and ribs attached)
- 3 cloves garlic, finely chopped
- as needed/to taste Kosher salt
- 8 oz block full fat cream cheese
- 1/2 cup heavy cream or half & half
- 4 oz (about 1/2 cup) sharp Cheddar, grated
- for garnish fresh cilantro, chopped
Method
- Preheat oven to 400 F.
- Remove breast pieces from your whole roasted chicken, set aside for the moment. Shred remaining chicken on a plate or in a bowl.
- In a medium oven safe pan or skillet, cook bacon over medium high heat, stirring occasionally, until crispy.
- Add jalapenos and garlic and continue to cook, stirring, until fragrant, about 1 minute, season with Kosher salt. Reduce heat, add cream cheese and stir until fully melted and everything is combined.
- Add shredded chicken and cream, stirring again to combine and coat well.
- Top mixture with slices of chicken breast, then shredded cheddar.
- Bake in pre heated oven until cheese is melted and sauce is bubbling, about 15 to 20 minutes. Garnish with cilantro and more jalapeno slices.
- **If you prefer, you can shred all of the chicken, this makes this skillet into a mouthwatering hot dip that is ideal for an appetizer or a half time snack!
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