If you’re craving all the vibrant, sizzling flavors of Tex-Mex but want something a little more unexpected than tacos or fajitas, Fajita Stuffed Chicken is about to become your new obsession. Tender chicken breasts are packed with a rainbow of sautéed peppers, melty cheese, and bold spices, then seared golden and finished in the oven for a juicy, flavor-packed main dish. It’s a weeknight dinner that looks (and tastes!) restaurant-worthy, but it’s surprisingly easy to pull off at home. Get ready to fall in love with your new favorite stuffed chicken recipe!
Ingredients You’ll Need
Every ingredient in this Fajita Stuffed Chicken recipe brings something delicious to the table. The simple lineup is the secret to those craveable layers of flavor and color—don’t skip a thing!
- Chicken breasts: The perfect canvas—choose boneless, skinless breasts for easy stuffing and juicy results.
- Olive oil: Adds richness and helps everything cook up tender and golden.
- Red bell pepper: For sweet, juicy crunch and that signature fajita color.
- Green bell pepper: Brings a slightly grassy bite that balances the sweetness of the red pepper.
- Red onion: Adds mellow, savory flavor and a pop of color once sautéed.
- Chili powder: Lends smoky, robust Tex-Mex flair to every bite.
- Cumin: Infuses an earthy warmth that makes fajitas sing.
- Paprika: Gives a gentle, smoky depth and that beautiful golden hue.
- Garlic powder: Adds a punchy, aromatic boost without overpowering the other flavors.
- Salt: Essential for bringing out all the deliciousness in your filling and chicken.
- Black pepper: Adds a touch of heat and rounds out the spice blend.
- Shredded Monterey Jack or cheddar cheese: Melts beautifully into the filling, making each slice irresistibly gooey.
- Olive oil (for searing): Ensures a crispy, golden crust on your stuffed chicken breasts.
- Toothpicks: Simple but crucial for keeping all that flavorful filling tucked inside as it cooks.
How to Make Fajita Stuffed Chicken
Step 1: Sauté the Peppers and Onions
Start by heating a tablespoon of olive oil in a large skillet over medium heat. Toss in your thinly sliced red and green bell peppers, along with the red onion. Sauté for about 4 to 5 minutes, just until everything is tender and the colors are vibrant. Season the veggies with half of your chili powder, cumin, paprika, garlic powder, salt, and pepper. This step is where the fajita magic happens—the spices cling to the vegetables and give that unmistakable Tex-Mex aroma. Set the mixture aside to cool slightly; it’ll be so tempting to sneak a bite!
Step 2: Prepare and Season the Chicken
Next, grab your chicken breasts and, using a sharp knife, carefully cut a pocket into the side of each one. Be gentle and take your time—you want a nice deep pocket for stuffing, but be sure not to cut all the way through. Season both the outside and the inside of the chicken with the remaining spice mixture. Don’t be shy! This step ensures every bite is bursting with flavor, inside and out.
Step 3: Stuff the Chicken
Now for the fun part! Fill each chicken pocket generously with the sautéed pepper and onion mixture, then top with a hearty sprinkle of shredded cheese. The cheese will melt into the veggies and infuse the chicken with so much creaminess. Once stuffed, secure each breast with toothpicks to keep everything in place while cooking. It might feel a little fussy, but trust me, it’s worth it for that beautiful, cheesy reveal later.
Step 4: Sear and Bake
Heat another tablespoon of olive oil in an oven-safe skillet over medium-high heat. Carefully add your stuffed chicken breasts and sear each side for 3 to 4 minutes. You’re looking for a gorgeous golden-brown crust—that’s flavor! Once seared, transfer the skillet to a preheated 375°F (190°C) oven. Bake for 15 to 20 minutes, or until the chicken is cooked through and the cheese is bubbling. The internal temperature should reach 165°F (74°C). Let the chicken rest for a couple of minutes, then remove the toothpicks before serving.
How to Serve Fajita Stuffed Chicken
Garnishes
A dish this colorful deserves a little extra flair! Top your Fajita Stuffed Chicken with a sprinkle of fresh chopped cilantro, a squeeze of lime juice, or even some sliced jalapeños if you’re craving a bit more kick. A dollop of sour cream or guacamole on the side adds creaminess and ties everything together beautifully.
Side Dishes
Fajita Stuffed Chicken pairs perfectly with so many sides. For a classic combo, serve it with fluffy rice or warm tortillas to soak up all the delicious juices. A crisp green salad or a scoop of fresh salsa is wonderful for a lighter meal. If you want to keep it low-carb, try cauliflower rice or grilled veggies instead.
Creative Ways to Present
For a showstopping presentation, slice the Fajita Stuffed Chicken into thick rounds to reveal the gorgeous, colorful filling inside. Arrange on a platter with extra sautéed peppers and a scattering of cheese. You can even serve individual portions on a bed of lettuce for a fun, Tex-Mex-inspired salad bowl!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the Fajita Stuffed Chicken cool completely before transferring to an airtight container. It’ll stay fresh in the refrigerator for up to 3 days, making it perfect for easy lunches or quick dinners later in the week.
Freezing
You can absolutely freeze Fajita Stuffed Chicken! Wrap each cooked, cooled breast tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 2 months—just be sure to thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, place the chicken in a baking dish, cover loosely with foil, and warm in a 350°F (175°C) oven until heated through. This keeps the chicken juicy and helps the cheese get nice and melty again. If you’re in a hurry, the microwave works too—just heat in short bursts to avoid drying it out.
FAQs
Can I use a different type Main Course
Absolutely! Monterey Jack or cheddar are both delicious, but pepper jack is fantastic for extra heat, or try a Mexican cheese blend for something different. Just make sure it’s a good melting cheese for that gooey effect.
How do I keep the stuffing from falling out while cooking?
Securing the chicken breasts with toothpicks before searing and baking is key. Don’t over-stuff, and make sure the pockets are deep but not all the way through. Handle gently when flipping and transferring to the oven.
Is this recipe spicy?
Fajita Stuffed Chicken is mildly spiced—the chili powder and paprika add warmth rather than real heat. If you love things spicy, add a pinch of cayenne pepper or swap in hot peppers for some of the bell peppers.
Can I prep Fajita Stuffed Chicken ahead of time?
Yes! You can stuff and season the chicken up to a day ahead—just cover and refrigerate until you’re ready to sear and bake. This makes dinner even easier on busy nights.
What’s the best way to check if the chicken is cooked through?
Use an instant-read thermometer to check the thickest part of the stuffed breast—it should register 165°F (74°C). This ensures juicy, safe-to-eat chicken every time without any guesswork.
Final Thoughts
If you’re ready to bring some serious flavor (and color!) to your dinner table, Fajita Stuffed Chicken is the recipe to try. It’s easy, satisfying, and guaranteed to impress—perfect for both busy nights and special occasions. Give it a go, and get ready to savor every cheesy, veggie-filled bite!
Print
Fajita Stuffed Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
Fajita Stuffed Chicken is a delicious and flavorful Tex-Mex dish featuring juicy boneless chicken breasts filled with sautéed bell peppers, onions, and melted Monterey Jack cheese. Perfect for a low-carb and gluten-free main course, this recipe combines a blend of spices to bring the fajita flavor inside the chicken, creating a satisfying and healthy meal ideal for weeknights or meal prep.
Ingredients
For the Chicken and Filling
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for sautéing vegetables)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 teaspoon chili powder, divided
- 1/2 teaspoon cumin, divided
- 1/2 teaspoon paprika, divided
- 1/2 teaspoon garlic powder, divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 tablespoon olive oil (for searing)
- Toothpicks for securing chicken
Instructions
- Preheat and Sauté Vegetables: Preheat your oven to 375°F (190°C). Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced red bell pepper, green bell pepper, and red onion, sautéing for 4–5 minutes until tender. Season the vegetables with half of the chili powder, cumin, paprika, garlic powder, salt, and black pepper. Remove from heat and let the mixture cool slightly.
- Prepare Chicken Breast Pockets: Using a sharp knife, carefully slice a pocket into the side of each chicken breast without cutting all the way through. Season both the outside and inside of each chicken breast with the remaining chili powder, cumin, paprika, garlic powder, salt, and black pepper.
- Stuff the Chicken: Fill each chicken breast pocket with the sautéed pepper and onion mixture, then add shredded cheese on top inside the pocket. Secure each stuffed breast with toothpicks to keep the filling inside during cooking.
- Sear the Chicken: In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the stuffed chicken breasts into the skillet and sear each side for 3–4 minutes until golden brown and nicely caramelized.
- Bake to Finish: Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Once cooked, carefully remove the toothpicks before serving.
Notes
- Serve fajita stuffed chicken with rice, guacamole, or a fresh salad for a complete meal.
- To add extra spice, substitute pepper jack cheese in place of Monterey Jack or cheddar.
- This recipe is excellent for meal prepping; store cooled portions in airtight containers and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 115mg
