Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 8 oz full-fat cream cheese, softened
  • 0.25 cup heavy cream
  • 4 large fresh jalapeños (2 minced, 2 sliced into rings)
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup Monterey Jack cheese, freshly shredded
  • 6 slices thick-cut bacon, cooked and crumbled
  • 2 green onions, thinly sliced

Instructions:

  1. Pat the chicken cubes dry with paper towels. Season evenly with smoked paprika, garlic powder, salt, and black pepper.
  2. Heat avocado oil in a large cast-iron or oven-safe skillet over medium-high heat. Sear chicken in batches for approximately 3 minutes per side until a golden-brown crust forms. Remove from heat (chicken will finish cooking in the oven).
  3. In a medium mixing bowl, whisk the softened cream cheese and heavy cream until a smooth, stable emulsion forms.
  4. Fold the minced jalapeños and half of the shredded cheddar cheese (0.75 cups) into the cream cheese mixture.
  5. Spread the cream cheese mixture over the seared chicken in the skillet or transfer to a baking dish.
  6. Top with the remaining sharp cheddar, Monterey Jack cheese, jalapeño rings, and crumbled bacon.
  7. Bake at 400°F (200°C) for 15-20 minutes until the sauce is bubbling and the cheese is melted and mahogany-colored. Garnish with sliced green onions before serving.