Jalapeño Popper Chicken Skillet

1 whole rotisserie chicken

4 slices thick-cut bacon (about ¼ lb.), cut into ½" pieces

2 jalapeños, seeded, chopped, plus more for serving

3 cloves garlic, finely chopped

Kosher salt

1 (8-oz.) block cream cheese

½ c. heavy cream or half-and-half

4 oz. sharp cheddar, shredded (about 1 c.)

Chopped fresh cilantro, for serving

Preheat oven to 400°. Remove breast from rotisserie chicken; set aside. Shred remaining meat, reserving skin and bones to make homemade stock, if desired.
In a medium heatproof skillet over medium-high heat, cook bacon, stirring occasionally, until crispy, 6 to 8 minutes. Add jalapeños and garlic and cook, stirring, until fragrant, about 1 minute; season with salt. Stir in cream cheese and let melt. Stir in shredded chicken and cream.
Top skillet with cheddar. Slice chicken breasts against the grain into ½" slices and fan over top.
Bake chicken mixture until cheese is melted and sauce is bubbling, 15 to 20 minutes. Top with sliced jalapeños and cilantro.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍳Skillet Dish

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m