Fajita Stuffed Chicken
Fajita stuffed chicken is the perfect way to get your fajita fix! Juicy chicken breasts are stuffed with cooked peppers, onions and creamy cheese for a flavor-packed meal that your whole family will love.
You can never go wrong with fajitas! Whether it’s sheet pan fajitas or a fajita salad, the combination of lightly charred onions, tender-crisp bell peppers and perfectly seasoned meat is a classic for reason. And now, you can enjoy all the flavor of traditional fajitas stuffed inside a juicy baked chicken breast in this easy stuffed fajita chicken recipe.
A stuffed chicken recipe can seem daunting, but I promise this recipe is easy-peasy. First, sauté bell peppers and onions for a few minutes on the stove top. Then cut a small pocket in each chicken breast and layer in the pepper mixture and a simple blend of cream cheese, fajita seasoning and cheddar cheese. You can use a homemade fajita or taco seasoning, or substitute a store-bought packet.
Once the chicken is stuffed, sprinkle it with some more fajita seasoning and pop it in the oven to bake unattended, while you whip up some Mexican brown rice or homemade salsa for the side. This is the perfect recipe to spice up your taco night this week!
You Will Love This
- Fajita stuffed chicken is the perfect unique way to get your fajita fix!
- This easy chicken recipe is baked in the oven, for mostly hands-off cooking time.
- Use store-bought fajita seasoning to save some time, or substitute a homemade blend!
Ingredients
To make fajita stuffed chicken you need the following ingredients (full ingredients list with exact measurements is included in the recipe card below):
Ingredient Notes
- Bell Pepper: The recipe calls for 1 bell pepper. I used a combination of 1/3 each of red, yellow and orange bell peppers for color.
- Onion: Any white, yellow or red onion will work well in this recipe.
- Fajita seasoning: I’ve tested this recipe with homemade seasoning, as well as a packet of McCormick fajita seasoning, and both turned out great!
- Additions: Feel free to add some jalapeno to the filling for a little extra spice. You can also serve the chicken with a wedge of fresh lime to squeeze on top.
Instructions
Step One: Preheat the oven to 375 degrees F.
Step Two: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onions and cook 2-3 minutes, until they just start to soften. Add the sliced bell peppers, kosher salt and garlic powder, and cook 3-4 more minutes, until the peppers are crisp-tender. Turn off the heat and set aside.
Step Three: Warm the cream cheese in a small bowl in the microwave, until its warm enough to stir (approximately 30-45 seconds). Add half of the fajita seasoning and the sharp cheddar cheese. Stir until well combined.
Step Four: Cut a pocket in each of the chicken breasts. Place the chicken breast flat on a cutting board. Lay your hand flat on top of the chicken breast, and insert the tip of a sharp knife into the breast parallel to the cutting board. Slowly run the knife through the chicken from top to bottom, being careful not to cut all the way through the back of the breast.
Step Five: Spread 2-3 tablespoons of cheese mixture inside each chicken breast. Top the cheese with cooked onions and peppers, and press the chicken breast closed.
Note: The amount of filling you use will be somewhat dependent on the size of your chicken breasts. If you have any extra peppers and onions, they are great as a side dish or piled on top of the cooked chicken breasts before serving. Just make sure not to cross contaminate the veggies with any raw meat when you are stuffing the breasts.
Step Six: Sprinkle the chicken breasts with the remaining fajita seasoning.
Step Seven: Drizzle the remaining olive oil in a large baking pan. Arrange the chicken breasts in the baking pan in a single layer, not overlapping. Bake the chicken in the preheated oven for 30-45 minutes, until they reach a safe internal temperature of 165 degrees F.
Storage
Store leftover chicken breasts in an airtight container in the refrigerator for up to 3-4 days. Reheat chicken in short bursts in the microwave on medium heat, so you don’t overcook the chicken.
Fajita Stuffed Chicken
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 1 bell pepper sliced
- 1 small white onion sliced
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 4 ounces cream cheese
- 1/4 cup shredded cheddar cheese
- 1 ounce fajita seasoning approximately 3 tablespoons, divided
- 1 1/2 pounds chicken breasts 4 small breasts
Instructions
- Preheat the oven to 375 degrees F.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onions and cook 2-3 minutes, until they just start to soften. Add the sliced bell peppers, kosher salt and garlic powder, and cook 3-4 more minutes, until the peppers are crisp-tender. Turn off the heat and set aside.
- Warm the cream cheese in a small bowl in the microwave, until its warm enough to stir (approximately 30-45 seconds). Add half of the fajita seasoning and the sharp cheddar cheese. Stir until well combined.
- Cut a pocket in each of the chicken breasts. Place the chicken breast flat on a cutting board. Lay your hand flat on top of the chicken breast, and insert the tip of a sharp knife into the breast parallel to the cutting board. Slowly run the knife through the chicken from top to bottom, being careful not to cut all the way through the back of the breast.
- Spread 2-3 tablespoons of cheese mixture inside each chicken breast. Top the cheese with cooked onions and peppers, and press the chicken breast closed.
- Sprinkle the chicken breasts with the remaining fajita seasoning.
- Drizzle the remaining olive oil in a large baking pan. Arrange the chicken breasts in the baking pan in a single layer, not overlapping. Bake the chicken in the preheated oven for 30-45 minutes, until they reach a safe internal temperature of 165 degrees F.
