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Cheesy Jalapeño Chicken Bake – Comfort Food With a Kick

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken breasts (boneless, skinless, about 2 pounds; 4 medium pieces)
  • Salt and black pepper
  • Garlic powder and onion powder
  • Smoked paprika (or regular paprika)
  • Cream cheese (8 ounces, softened)
  • Sour cream (1/2 cup) or plain Greek yogurt
  • Mayonnaise (2 tablespoons; optional for extra richness)
  • Cheddar cheese, shredded (1 cup)
  • Monterey Jack or Pepper Jack, shredded (1 cup)
  • Fresh jalapeños (2–3, thinly sliced; remove seeds for less heat)
  • Green onions (2, thinly sliced)
  • Fresh lime (1, for zest and a squeeze of juice)
  • Olive oil (1–2 tablespoons)
  • Cilantro (a small handful, chopped; optional garnish)

Method
 

  1. Preheat and prep the pan: Heat your oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish or line it with parchment for easier cleanup.
  2. Season the chicken: Pat the chicken breasts dry. Rub with olive oil and season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika.
  3. Make the cheesy jalapeño mixture: In a bowl, combine softened cream cheese, sour cream, and mayonnaise. Fold in half of the shredded cheddar and half of the Monterey Jack. Add sliced jalapeños (reserve a few for topping), green onions, the zest of half a lime, and a small squeeze of juice. Stir until smooth and evenly mixed.
  4. Assemble: Arrange the chicken in the baking dish in a single layer. Spread the cheesy mixture evenly over each piece, covering completely. Sprinkle the remaining cheese on top, then add the reserved jalapeño slices.
  5. Bake: Bake uncovered for 22–28 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The top should be melted and lightly golden.
  6. Broil for color (optional): If you want deeper browning, broil on high for 1–2 minutes. Watch closely so it doesn’t burn.
  7. Rest and garnish: Let the chicken rest 5 minutes. Sprinkle with chopped cilantro and a few extra green onions. Add a final squeeze of lime if you like brightness.
  8. Serve: Great with rice, roasted veggies, a simple salad, or warm tortillas. Spoon extra sauce over everything.