Ingredients:

  • 4 (6 oz/170g each) boneless skinless chicken breasts
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 4 oz cream cheese, softened
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/4 cup Monterey Jack cheese, shredded
  • 4 large jalapenos, seeded and finely diced
  • 6 slices thick-cut bacon, cooked and crumbled
  • 2 tbsp fresh chives, minced

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Season both sides evenly with smoked paprika, garlic powder, sea salt, and cracked black pepper.
  2. Heat a 12-inch cast iron skillet over medium-high heat with the avocado oil. Once shimmering, add the chicken breasts and sear for 5 minutes per side until a deep golden mahogany crust forms.
  3. While the chicken sears, combine the softened cream cheese, diced jalapenos, and half of the shredded cheddar cheese in a small mixing bowl. Use a spatula to whip the mixture until smooth and well-incorporated.
  4. Evenly spread the cream cheese mixture over the top of each seared chicken breast while still in the skillet.
  5. Top with the remaining cheddar cheese, Monterey Jack cheese, and the crumbled bacon. Transfer the skillet to a 400°F (200°C) oven for 10 minutes until the cheese is bubbling and golden.
  6. Garnish with fresh chives and reserved jalapeno rings before serving. Let the chicken sit in the pan for 3 minutes until the juices settle inside the meat.