Jalapeño popper chicken skillet is a spicy, comforting one-pan meal that's high in protein, low in carbs and easy to make!

This spicy jalapeño popper chicken skillet has quickly become one of our favorite dinners! Between the melted cheese, crispy bits of bacon, and just the right kick from hot sauce and jalapeños, it’s seriously tasty!

Thanks to shredded rotisserie chicken and blended cottage cheese, this skillet is high in protein and super satisfying. It’s also an all-in-one dish that's low in carbs and keto-friendly. Of course, you can always pair it with a light salad if you want to add more veggies and fiber.

It’s perfect for busy nights since it’s ready in just 20 minutes, and it’s just a matter of tossing everything into one pan. Delicious, comforting, quick, and easy to clean up!

What You'll Need

Rotisserie chicken: To make this dish quick and easy, we simply use store-bought rotisserie chicken. You can also use shredded leftover chicken or grilled chicken if you prefer.

Low-fat cottage cheese: We use a low-fat cottage cheese (2% milkfat) to keep the protein percentage high. That said, you could also use a full-fat cottage cheese since it only slightly reduces the protein percentage. 

Chunky salsa: We use Tostitos Medium Salsa, which uses simple ingredients and doesn't include sugar. See our full review of low-carb salsas here.

Shredded cheese (Mexican blend): We like to use a Mexican blend of shredded cheese. However, you could also swap with another type of cheese, such as cheddar or Monterey Jack.

Jalapeños peppers: We use 3 medium-size jalapeños, which we cut into slices and halve. Remove seeds for less heat or keep them in for spicy heat.

Bacon: Adds a salty crunch and just a few slices go a long way in boosting flavor. We keep it simple by microwaving the slices until crispy (3 to 4 minutes).

Hot sauce: Enhances the heat and acidity — Frank's or Tobasco sauce works well.

Green onion (optional): Although it's optional, chopped green onion adds a nice, fresh touch to the overall flavor.

Step-by-Step Directions

STEP 1: Line a microwave-safe plate with a paper towel and lay 4 slices of bacon side by side, making sure they don’t touch. Cover with another paper towel and microwave for 3 minutes and 30 seconds. Check for crispiness and, if needed, continue microwaving in 15-second intervals until the bacon is nice and crispy. Crumble into small bits when done.

STEP 2: In a large skillet, add olive oil and sauté the sliced jalapeños for 2 or so minutes until slightly softened.

STEP 3: Add the shredded rotisserie chicken to the skillet and warm through, about a minute or so longer

STEP 4: Lower the heat to low and stir in the salsa, cottage cheese, hot sauce, and half the crumbled bacon. Stir gently until warmed through and well combined, about 2 to 3 minutes.

STEP 5: Top with shredded cheese and either cover the skillet with a lid and cook until melted, or place under the broiler briefly to melt the cheese.

STEP 6: Remove from heat and top with the chopped green onion and remaining bacon bits. Serve immediately.

Variations

Here are some ideas for changing up this skillet!

Add veggies: Stir in sautéed bell peppers, spinach, or cauliflower rice for extra fiber and nutrients.

Swap the cheese: Try pepper jack or sharp cheddar instead of Mexican blend.

Use ground chicken: No rotisserie? Cook up ground chicken or turkey instead.

How to Store Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat or in the microwave until warmed through.

More High-Protein Mexican Dinners

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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