Tender and juicy Fajita Stuffed Chicken with peppers is the type of healthy chicken dinner your family has been craving. The fajita-style chicken is loaded with sauteed bell peppers, onions, a touch of garlic and a Mexican cheese blend. The Mexican stuffed chicken is pan-seared for flavor, then baked to perfection. It’s everything you love about fajitas; no tortillas required!
Tasty fajita style chicken stuffed with peppers is full of flavor, impressive to see and so easy to make. This one-pan dinner is perfect for busy weeknights or anytime you want a delicious meal without much work.
If you love fajitas, try my Creamy Chicken Fajita Skillet, Shrimp Fajita Sheet Pan or Fajita Chicken Mac N Cheese.
Why You’ll Love This Mexican Stuffed Chicken
- It’s healthy. Fajita stuffed chicken is high in protein and low in carbs, so it’s keto-friendly and gluten free.
- It’s bursting with flavor. This fajita style chicken has all the smoky Mexican flavors you love.
- It’s easy to make. Get dinner on the table in about 30 minutes with this delicious one-pan chicken.
Cheesy Fajita Style Chicken Breast Ingredients
- Fajita Seasoning: combine chili powder, paprika, cumin powder, salt, onion powder, garlic powder and ground pepper to make a flavorful seasoning blend.
- Olive Oil: or use your favorite light, neutral-flavored oil.
- Aromatics: Sliced yellow onion and garlic give the dish a deep flavor.
- Bell Peppers: use a combination of green bell pepper, yellow bell pepper, and red bell pepper cut into slices.
- Chicken: use boneless, skinless chicken breasts that are similar in size.
- Cheese: select a Mexican blend cheese.
- Parsley: to garnish.
- Lime Wedges: to serve.
How To Make Fajita Stuffed Chicken
- Prepare the fajita seasoning. In a small plate/bowl, combine the spices for fajita seasoning; chili powder, paprika, cu in, salt, onion powder, garlic powder, and ground pepper. Set aside.
- Sauté the fajita stuffing. Heat a tablespoon of oil in an ovenproof large skillet over medium heat. Add the onions and bell peppers; sauté for 3-5 minutes. Add minced garlic and 1 1/2 teaspoons of prepared fajita seasonings. Cook the veggies and spices for another 30 seconds and allow the fajita stuffing to cool.
- Prepare the chicken. Meanwhile, prepare the chicken breasts for stuffing. Cut the chicken breast lengthwise to create a pocket making sure the chicken breast is not cut all the way through. Rub the fajita seasoning evenly on the inside and outside of the chicken breasts. Stuff the chicken pocket with about 2 tablespoons of prepared fajita stuffings, top it with a layer of cheese, and seal the chicken with a toothpick.
- Sear the chicken. Heat the same skillet with the remaining olive oil. Add the chicken gently and sear the chicken to golden on both sides for about 5-6 minutes.
- Finish baking in the oven. Place the skillet in the oven and bake the chicken for 15-20 minutes until the chicken is cooked through.
- Garnish and serve. Garnish the chicken with fresh parsley and serve the fajita stuffed chicken with some greens and lime wedges on the side.
Tips To Make Chicken Stuffed With Peppers
- Select chicken breasts that are similar in size for even cooking.
- Don’t cut all the way through the chicken when making the pocket.
- Use any color or combination of bell peppers.
- Use an oven save pan.
- Use toothpicks to secure the filling into the chicken if desired. Remove the toothpicks before serving.
- Use a meat thermometer to check the internal temperature of your chicken. It should read 165 degrees F.
Frequently Asked Questions
This version of chicken stuffed with peppers is low carb and perfect for a Keto or low carb dinner.
Lay the chicken breast onto a cutting board. Place your hand over the breast and use a sharp knife to cut parallel to the cutting surface. Slice a deep pocket to butterfly the chicken. Be careful not to cut all the way through the chicken.
The cooking time for the chicken can vary depending on the size of the individual chicken breasts and the amount of filling you add. Always cook chicken until it reaches an internal temperature of 165 degrees F when checked with a meat thermometer.
Leftover Mexican stuffed chicken can be stored in an airtight container in the fridge for up to 4 days. Reheat in a 350 degrees oven for 8-10 minutes or until heated through.
Yes! For the best results, stuff and sear the chicken and allow it to cool. Wrap tightly and freeze for up to 6 months. To cook, unwrap and place the frozen chicken onto a shallow baking sheet. Place in a 350 degrees F oven and bake for 30 minutes, turning halfway through cooking. Check for doneness with a meat thermometer.
As you can imagine, this chicken pairs well with all of your favorite Mexican side dishes such as rice or refried beans. Add chips and salsa if your diet allows or serve guacamole or Mexican corn salad.
More Stuffed Chicken Recipes
- Mushroom Stuffed Chicken Breast
- Pesto Stuffed Chicken
- Mediterranean Stuffed Chicken
- Asparagus Stuffed Chicken
- Spinach Stuffed Chicken Breast
I hope you enjoy all the recipes I share with you, including this delicious Fajita Style Chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Cheesy Fajita Stuffed Chicken Breast
Ingredients
For Fajita Seasoning
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground pepper
For Chicken
- 2 tablespoons olive oil
- ½ medium yellow onion sliced
- ½ medium green bell pepper sliced
- ½ medium yellow bell pepper sliced
- ½ medium red bell pepper sliced
- 1 teaspoon garlic minced
- 4 whole boneless & skinless chicken breasts
- 1 cup Mexican blend cheese
- chopped parsley to garnish
- lime wedges to serve
Instructions
- In a small plate/bowl combine the spices for fajita seasoning; chili powder, paprika, cu in, salt, onion powder, garlic powder, and ground pepper. Set aside.
- Heat a tablespoon of oil in an ovenproof large skillet over medium heat. Add the onions and bell peppers; saute for 3-5 minutes.
- Add minced garlic and 1 1/2 teaspoons of prepared fajita seasonings. Cook the veggies and spices for another 30 seconds and allow the fajita stuffing to cool.
- Meanwhile, prepare the chicken breasts for stuffing. Cut the chicken breast lengthwise to create a pocket making sure the chicken breast is not cut all the way through.
- Rub the fajita seasoning evenly on the inside and outside of the chicken breasts.
- Stuff the chicken pocket with about 2 tablespoons of prepared fajita stuffings, top it with a layer of cheese, and seal the chicken with a toothpick.
- Heat the same skillet with the remaining olive oil. Add the chicken gently and sear the chicken to golden on both sides for about 5-6 minutes.
- Place the skillet in the oven and bake the chicken for 15-20 minutes until the chicken is cooked through.
- Garnish the chicken with fresh parsley and serve the fajita stuffed chicken with some greens and lime wedges on the side.
Notes
- Select chicken breasts that are similar in size for even cooking.
- Don’t cut all the way through the chicken when making the pocket.
- Use any color or combination of bell peppers.
- Use an oven save pan.
- Use toothpicks to secure the filling into the chicken if desired. Remove the toothpicks before serving.
- Use a meat thermometer to check the internal temperature of your chicken. It should read 165 degrees F.
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