Preheat the oven to 350°F. Meanwhile, on a medium burner, heat the 10-inch skillet over medium-low heat. Cook 3 strips of bacon. When done, remove the bacon from the skillet to a paper towel-lined plate to drain excess oil.

While the bacon is cooking, mix your dry seasonings together and season all sides of the chicken breast. Once the bacon is done cooking, with 1-2 Tablespoons of bacon grease left in the skillet, add the chicken to sear on the top and bottom. This should take 3 minutes on each side.

Sear chicken breast in a 10-inch cast iron skillet.

While the second side of the chicken is searing, mix the softened cream cheese and shredded cheddar cheese in a bowl. Use a spoon to layer the cream cheese onto the top of the chicken breast and shut off the stovetop.

Process image of jalapeno popper chicken breast in the skillet before baking.

Using gloves and a sharp knife, cut your jalapenos into circle strips. Remove the seeds if need be for less heat. Top the cream cheese with slices of the jalapenos.

Bake the skillet in the oven for 10-15 minutes or until the chicken reaches an internal temperature of 165F.

Top with more shredded cheddar cheese, bacon, and/or cilantro. Each chicken breast can serve 2 people generally speaking.

Overhead image of a 10 inch cast iron skillet with jalapeno popper chicken breast topped with cheese and bacon.