Cream Cheese-Stuffed Jalapeño Chicken Thighs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs stuffed with spicy jalapeños and cream cheese, baked until golden and bursting with flavor. This American-inspired keto recipe, ready in about 40 minutes, pairs chicken thighs, cream cheese, jalapeño peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 6 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, combine 4 oz softened cream cheese and 2 finely chopped jalapeño peppers until evenly mixed.
  2. Step 2: Carefully loosen skin from each of the 6 boneless chicken thighs without detaching completely. Stuff approximately 2 tbsp of the cream cheese mixture under the skin of each thigh.
  3. Step 3: In a separate bowl, mix 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice blend evenly over the chicken thighs and skin.
  4. Step 4: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 4-5 minutes until skin is golden and crispy.
  5. Step 5: Flip chicken thighs and transfer skillet to the preheated oven. Bake for 15-18 minutes until the internal temperature reaches 165°F and the cheese is melted.
  6. Step 6: Garnish with 2 tbsp chopped fresh parsley before serving.

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