Keto Jalapeño Popper Chicken (Printable)

Creamy chicken and cauliflower baked with cheese, bacon, and jalapeños in a flavorful low-carb dish.

# What You Need:

→ Protein & Dairy

01 - 3 cups cooked chicken breast, shredded or diced
02 - 8 oz cream cheese, softened
03 - 1 cup sour cream
04 - 2 cups shredded cheddar cheese, divided
05 - 1 cup shredded mozzarella cheese
06 - 6 slices bacon, cooked and crumbled

→ Vegetables

07 - 4 cups cauliflower rice, fresh or frozen
08 - 4 to 5 jalapeños, seeded and diced, plus extra slices for garnish
09 - 2 cloves garlic, minced
10 - 1/4 cup green onions, sliced

→ Pantry & Seasonings

11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon onion powder
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - Oil for sautéing

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Heat oil in a large skillet over medium heat. Add cauliflower rice and sauté for 5 to 7 minutes until tender. Transfer to a plate and set aside.
03 - In a large mixing bowl, combine softened cream cheese, sour cream, 1 cup cheddar cheese, mozzarella cheese, smoked paprika, onion powder, salt, and black pepper. Mix until smooth and uniform.
04 - Fold cooked chicken, sautéed cauliflower rice, diced jalapeños, minced garlic, half the crumbled bacon, and half the green onions into the cheese mixture. Stir until thoroughly combined.
05 - Spread the mixture evenly into the prepared baking dish. Top with remaining cheddar cheese and crumbled bacon.
06 - Bake for 25 to 30 minutes until the casserole is bubbly and the top is golden brown.
07 - Garnish with extra jalapeño slices and remaining green onions before serving.

# Expert Advice:

01 -
  • It tastes like comfort food—creamy, cheesy, smoky—but your macros stay completely balanced.
  • The whole thing comes together in under an hour, making weeknight dinners feel less like a chore and more like something actually worth cooking.
  • Leftovers are real: it reheats beautifully and somehow tastes even better the next day when the flavors deepen.
02 -
  • Don't skip the cauliflower rice sauté—cooking it first removes water that would otherwise turn your casserole into a soup by the second day.
  • Taste your mixture before baking; seasoning intensifies in the oven, but you want to catch underseasoning while you can still add a pinch.
03 -
  • Squeeze your thawed cauliflower rice in a clean kitchen towel—water is the enemy of a good casserole texture.
  • Cook your bacon ahead of time; it frees up your stovetop and lets you focus on building layers of flavor without rushing.
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