Jalapeño Popper Skillet Chicken
Recipe and photos by La Terra Fina
Ingredients
- 6 slices bacon, chopped into small bits
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced or grated
- 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- ¼ teaspoon salt
- 1 10-oz. container La Terra Fina Jalapeño Pepper-Jelly Dip & Spread
- ¼ cup whole milk
- 1 cup shredded cheddar cheese
- ¼ cup sliced green onion
- 2 jalapeño peppers, sliced, for garnish (optional)
Instructions
- Preheat the oven to 375℉.
- Bring a medium skillet to medium-high heat. Add the bacon and sauté until crispy. Remove the bacon from the pan, leaving the residual bacon fat.
- Add the olive oil and onion to the pan and sauté for 5-6 minutes, until the onion is translucent. Add the garlic and sauté for an additional 1-2 minutes.
- Add the chicken and salt to the pan. Sauté the chicken with the onion and garlic for 8-10 minutes, until it begins to brown.
- Add the La Terra Fina Jalapeño Pepper-Jelly Dip & Spread and whole milk. Stir with the other ingredients until combined.
- Stir in ¾ of the bacon bits, reserving the last ¼. Then sprinkle the cheddar cheese over the whole skillet.
- Transfer the skillet to the oven and bake for 15 minutes. If the cheese starts to brown, you can cover the skillet with aluminum foil.
- Once the skillet is finished baking, top with green onion, the reserved bacon bits, and jalapeño slices (if using).