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Fajita Stuffed Chicken Breasts are stuffed with peppers, onions, and cheese for a fun spin on chicken dinner. Serve with your favorite Mexican-inspired sides for an easy weeknight meal.
For more stuffed chicken recipes try my Caprese Stuffed Chicken and Asparagus Stuffed Chicken Breast.
Why We Love This Recipe
- Fun Spin on Plain Chicken Breasts – This is such a fun way to cook chicken breasts
- Cheesy Filling – Using both cream cheese and shredded cheese makes the best cheesy filling.
- Easy Enough for a Weeknight – Don’t let the word ‘stuffed’ in the title scare you, this recipe is weeknight friendly!
RECIPE WALK-THROUGH
How To Make Fajita Stuffed Chicken Breast
See the recipe card below for full, detailed instructions
Cut and Season Chicken – Use a sharp knife to cut a horizontal incision in the chicken breasts (to create a hinged breast like a hot dog bun). Season the chicken with 2 tablespoons of the taco seasoning and the salt.
Cook Peppers and Onions – In a large, oven safe skillet, heat 1 tablespoon of the oil over medium high heat and cook the bell peppers and onions until they become soft and start to brown. Add the garlic and remaining taco seasoning and cook for another 30 seconds. Remove to a bowl.
Mix Stuffing – Add the cream cheese, shredded cheese and cilantro to the bowl with the peppers and mix until well combined.
Stuff Chicken – Inside each chicken breast pocket, stuff with ¼ of the cream cheese pepper mixture. Secure the pockets closed with toothpicks to keep the filling from spilling out during cooking.
Sear Chicken – Heat the skillet back up over medium high heat and add in enough oil to just coat the bottom of the pan. Saute the chicken breasts for 4-5 minutes per side or until golden brown.
Bake Chicken – Move the skillet to the oven and bake for about 10-12 minutes until the chicken is fully cooked. If your skillet isn’t big enough, you can also bake them on a foil lined baking sheet.
Rest and Serve – Allow the chicken to rest for about 5 minutes. Remove the toothpicks and garnish with chopped cilantro and lime wedges.
Serving Suggestions
For a beautiful presentation cut the other half of the bell peppers and onion into strips and saute until charred and just softened.
We love to serve the fajita chicken with other Mexican-inspired sides like:
Storage Tips
The Best Way to Store Leftovers
Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in a microwave or in a 325°F oven until heated through. It is not recommended to freeze this chicken as the filling can separate and become greasy when thawed or heated from frozen.
Recipe Tips
- Use Similar Sized Chicken Breasts – Use chicken breasts that are all similar in size for the best outcome. If your chicken breasts are extra thick, you can lightly pound them into a more even thickness. Since you are stuffing the chicken, you can not pound them out too much, just enough to create an even thickness.
- Peppers to Use – Any bell peppers will work. For added heat you can add in a sliced jalapeno or serrano pepper into the mix as well.
- Cheese Options – Using monterey jack will keep this dish on the mild side, for more heat use the pepperjack. You could also use cheddar or mozzarella.
- Transfer to Oven to Finish Cooking – If you do not have an oven safe skillet you could place the seared chicken breasts on a sheet pan lined with parchment paper before placing it in the oven. It is recommended to finish this by baking it in the oven as it is a more gentle heat. You could also finish these on the stove top, but I would recommend adding in a splash of water and covering the pan with a lid to help more evenly distribute the heat around the chicken and keep the bottom for burning.
More Chicken Recipes
- Chicken Tostadas
- Chicken Yakisoba
- Crockpot Chicken Breast
- Slow Cooker Chicken Fajitas
- Chicken Fajita Salad
Fajita Stuffed Chicken Breasts
Ingredients
- Neutral oil
- 4 (4 ounce) Chicken breasts, trimmed
- 3 tablespoons Taco seasoning divided
- 1/2 teaspoon Salt
- 1/2 Small red bell pepper diced small
- 1/2 Small orange bell pepper diced small
- 1/2 Small red onion diced small
- 2 cloves Garlic minced
- 4 ounces Cream cheese softened
- ½ cup Shredded monterey or pepper jack cheese
- 1 tablespoon Chopped fresh cilantro
- Chopped cilantro and lime wedges for garnish
Instructions
- Preheat oven to 375℉.
- Cut large pockets into the chicken breast by slicing a knife horizontally into the middle of the chicken breast. Make sure to not cut all the way through. Season chicken with 2 tablespoons of the taco seasoning and the salt. Set aside.
- In a large, oven safe skillet, heat 1 tablespoon of the oil over medium high heat. Add in the bell peppers and onions and saute for 3-5 minutes or until they become softened and slightly browned. Add in garlic and remaining taco seasoning and cook for 30 seconds more. Remove from pan to a medium bowl.
- Add the cream cheese, shredded cheese and cilantro to the bowl with the peppers and mix until well combined. Place ¼ of this mixture into the pocket of each chicken breast and close up, using toothpicks if needed.
- Heat the skillet back up over medium high heat and add in enough oil to just coat the bottom of the pan. Saute the chicken breasts for 4-5 minutes per side or until golden brown. Move pan to the preheated oven and cook until chicken is cooked through and a thermometer stuck into the thickest part of the meat reaches 165℉, about 10-12 more minutes.
- Remove from pan to a platter, and let rest for 5 minutes before serving. Garnish with chopped cilantro and lime wedges.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in a microwave or in a 325℉ oven until heated through.
- It is not recommended to freeze this chicken as the filling can separate and become greasy when thawed or heated from frozen.
- Use chicken breasts that are all similar in size for the best outcome. If your chicken breasts are extra thick, you can lightly pound them into a more even thickness. Since you are stuffing the chicken, you can not pound them out too much, just enough to create an even thickness.
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
