Creamy Chicken Jalapeno Bake Recipe
- Amy Coleman
- 3 days ago
- 3 min read
If you’re looking for a creamy, comforting, low-carb dinner that freezes beautifully, this Creamy Chicken Jalapeno Bake is it.
This is one of my all-time favorite meal prep recipes, and I’ve been making it on repeat since 2021. It’s rich, cheesy, slightly spicy (but customizable!), incredibly filling, and perfect for busy weeks when you want something homemade without the stress.
One of the biggest wins?👉 This recipe freezes AMAZINGLY well. I make the full batch, eat one serving, and freeze the rest as complete grab-and-go meals.
If you follow Optavia, this recipe is:
Lean & Green friendly
Low carb
High protein
Easy to turn into a full 5 & 1 compliant meal
And even if you don’t follow Optavia, this is still an easy, crowd-pleasing dinner or meal prep option that reheats beautifully.
🥘 WHAT MAKES THIS RECIPE A WIN
Creamy, cheesy, and full of flavor
Adjustable heat (remove jalapeño seeds or add more 🔥)
Great for meal prep & freezer meals
Low carb & high protein
Works for Optavia Lean & Green, keto-inspired, or general healthy eating
Uses simple, easy-to-find ingredients
🧀 Ingredients for Creamy Chicken Jalapeno Bake Recipe
Yield: 6 servings
Per serving: 1 Leaner protein, 3 condiments, 1 fat (Optavia)
🧾 INGREDIENTS
2 ½ lbs boneless, skinless chicken breasts
¼ cup jalapeños, chopped (de-seed for mild)
Optional: reserve some for topping
10 oz low-fat cream cheese
1 Tbsp olive oil
4 oz reduced-fat shredded cheddar
2 oz part-skim shredded mozzarella
¼ cup Frank’s RedHot Buffalo Sauce
¼ tsp salt
½ tsp black pepper
👩🍳 DIRECTIONS
Preheat oven to 400°F.
Season chicken breasts with salt and pepper.
Place chicken on a cooling rack set over a foil-lined baking sheet.
Bake for 40 minutes (reduce time if breasts are thin).
I like baking the chicken on a cooling rack over a foil-lined pan so the heat circulates evenly and the chicken doesn’t sit in its own juices.
Amazon Links:👉 Cooling rack for oven use OR Baking sheet and Rack Set
At the 20-minute mark, heat olive oil in a pan over medium heat.
Add jalapeños and sauté until softened.
Add cream cheese and Frank’s RedHot sauce to the pan.
Stir until smooth, creamy, and fully combined.
Remove chicken from oven and allow to cool slightly.
Transfer to an 11x7 casserole dish.
I always use kitchen shears to cut cooked chicken — it’s faster, easier, and way less messy than a knife and cutting board.
Amazon Link:👉 Kitchen shears
Spread the creamy jalapeño mixture evenly over the chicken.
Top with shredded cheddar and mozzarella.
Bake uncovered for 10–15 minutes, then broil for 3–5 minutes until bubbly and lightly browned.
Optional: add extra jalapeños before broiling.
🥦 HOW TO MAKE IT A FULL OPTAVIA LEAN & GREEN
To make this a complete Lean & Green meal, add 3 greens per serving:
1 cup (6.34 oz) riced cauliflower
½ cup (3.24 oz) steamed broccoli
💡 I use frozen veggies and steam them before assembling the bowls — fast, easy, and perfect for meal prep.
❄️ FREEZER & MEAL PREP TIPS
Assemble full bowls with protein + veggies
Let cool completely before sealing
Freeze up to 3 months
Reheat from frozen or thaw overnight
Perfect for busy weeks, no-cook days, or when you don’t want to think about dinner
I store these as full meals in glass containers with tight-fitting lids so they reheat evenly and don’t absorb odors.
Amazon Link:👉 Glass meal prep containers with lids
Whether you’re meal prepping for the week or stocking your freezer for busy days, this Creamy Chicken Jalapeño Bake is one of those recipes you’ll come back to again and again.
Stay hungry for adventure — both in and out of the kitchen.
Helpful Kitchen Tools for This Recipe
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