Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a medium bowl, stir together the softened cream cheese, shredded cheddar, diced jalapeños, green onions, garlic powder, onion powder, and a pinch of salt and pepper until well combined.
- Arrange the chicken breasts in a single layer in a greased 9x13-inch baking dish. Spread the cream cheese mixture evenly over the top of each breast.
- Sprinkle the panko breadcrumbs over the cheese mixture for a crispy topping.
- Bake for 25 to 30 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the topping is golden and bubbly.
- Let the dish rest for 5 minutes before serving. Garnish with extra green onions if desired.
Nutrition
Notes
For a milder version, use pickled jalapeños and remove the seeds before dicing.
To make ahead, assemble the dish (without breadcrumbs) and refrigerate up to 24 hours; add breadcrumbs just before baking.
Leftovers keep well in the fridge for up to 3 days; reheat in the oven or air fryer for best texture.
Avoid overbaking to keep the chicken juicy; use a meat thermometer to check doneness.
Serve with a side of steamed rice or a crisp green salad to balance the richness.
For extra California flair, top with diced avocado and a squeeze of Meyer lemon before serving.
