Jalapeño Popper Chicken

jalapeno popper chicken being scooped from a cast iron skillet.

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If you like jalapeño poppers you’ll love this jalapeño popper chicken! Seasoned boneless chicken thighs cooked in creamy corn and jalapeño…then topped with panko and cheese! Comforting and so flavorful.


For the chicken thighs
4 boneless, skinless chicken thighs
2 tablespoons avocado or olive oil
1/3 cup all purpose flour
1 and 1/4 teaspoons chili powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Lime wedges for garnish

For the jalapeño corn
3 jalapeños, seeds removed and diced (use a 4th jalapeño to slice to garnish the cooked dish)
1 and 1/2 cups cooked corn
1 tablespoon butter
1/4 teaspoon salt
3 ounces cream cheese
1/2 cup light cream

For the panko topping
1 cup panko
3/4 cup shredded sharp Cheddar cheese
3 tablespoons butter, melted 
1/4 teaspoon garlic powder


1. In a bowl combine the chicken seasoning blend: chili powder, garlic powder, cumin, smoked paprika, salt, and pepper. Trim any excess fat from the chicken, then cover them with the seasoning blend and coat each thigh in the flour.

2. In an oven safe skillet or cast iron skillet, heat the oil over medium heat. Add the chicken thighs and cook on one side for 5 minutes, then flip and cook for an additional 7-8 minutes. Use a digital meat thermometer to confirm internal temperature has reached 165 degrees. If this temperature has not been reached, cover the skillet with some foil and continue cooking for an additional minute then recheck temperature. Repeat this step if needed.

3. Remove the cooked chicken and place it on a plate then cover with foil. Carefully wipe out any excess oil from the skillet, then over medium heat add 1 tablespoon of butter. Once melted, add the corn and jalapeños and cook 5-6 minutes, stirring occasionally (looking to get a slight browned char on the corn).

4. While the corn and peppers are cooking, melt the butter for the panko. Pour the melted butter over the panko and season with the 1/4 teaspoon garlic power and a few dashes of salt. Set aside.

5. Next, to the corn and peppers reduce heat to low and add the cream cheese and stir to melt, then pour in the light cream. Turn off the heat and stir until the sauce has slightly thickened, about 1-2 minutes.

6. Place the chicken thighs back into the skillet on top of the jalapeño corn mix. Sprinkle with the Cheddar cheese, then completely cover the top with the panko.

6. Place under the broiler for about 4-5 minutes until everything is browned. Keep a close eye here, broilers can vary and can go from browned to burnt very quick!

Serve with lime wedges and jalapeño slices (seeds removed). Savor every bite!


See the post for tips on cooking with jalapeños.