Ingredients
For the Chicken
Chicken breasts 🐔: 4 large, boneless and skinless
Salt and black pepper 🧂: To taste
Garlic powder 🧄: 1 tsp
Paprika 🌶️: 1/2 tsp
Olive oil 🫒: 1 tbsp
For the Creamy Topping
Cream cheese 🧀: 8 oz, softened
Shredded cheddar cheese 🧀: 1 cup
Shredded Monterey Jack cheese 🧀: 1/2 cup
Jalapeños 🌶️: 2-3, finely chopped
Bacon 🥓: 6 slices, cooked and crumbled
For the Topping
Panko breadcrumbs 🍞: 1/2 cup
Butter 🧈: 2 tbsp, melted
Step-by-Step Instructions
1️⃣ Prepare the Chicken
Preheat your oven to 375°F (190°C).
Season the chicken breasts 🐔 on both sides with salt, black pepper 🧂, garlic powder 🧄, and paprika 🌶️.
Heat olive oil 🫒 in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden but not fully cooked. Transfer to a baking dish.
2️⃣ Make the Creamy Topping
In a bowl, mix cream cheese 🧀, shredded cheddar 🧀, Monterey Jack 🧀, chopped jalapeños 🌶️, and half of the crumbled bacon 🥓.
3️⃣ Assemble the Dish
Spread the creamy topping over each chicken breast in the baking dish.
In a separate bowl, mix Panko breadcrumbs 🍞 with melted butter 🧈. Sprinkle the breadcrumb mixture evenly over the creamy topping.
4️⃣ Bake
Bake the chicken for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the topping is golden and bubbly.
5️⃣ Serve
Garnish with the remaining crumbled bacon 🥓 and extra chopped jalapeños 🌶️. Serve hot with a side of mashed potatoes, roasted vegetables, or a simple green salad.
Pro Tip:
Add a drizzle of ranch dressing 🥛 on top for extra flavor, or a squeeze of fresh lime 🍋 for brightness.
