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Fajita Stuffed Chicken Breast
Ash Tyrrell

Fajita Stuffed Chicken Breast Recipe

I recently made fajita stuffed chicken breasts, and it turned out to be an absolute favorite! The tender chicken breasts were perfectly stuffed with a flavorful combination of sautéed bell peppers, onions, and melted cheddar cheese.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil divided: for sautéing and searing
  • 1 large onion sliced: adds sweetness and depth
  • 2 –3 garlic cloves minced: infuses aromatic flavor
  • 2 medium bell peppers seeded and sliced: choose any color for variety
  • 4 large boneless skinless chicken breasts: the base of the dish
  • 1 cup shredded cheddar cheese: melts beautifully inside the chicken
  • Fresh parsley chopped: for garnish
  • Optional: lime wedges: for a zesty finish
  • 1 tablespoon cornstarch: helps thicken and adhere the spices
  • 1 teaspoon chili powder: adds mild heat
  • 1 teaspoon kosher salt: enhances all flavors
  • 1½ teaspoons smoked paprika: for a smoky depth
  • ½ teaspoon onion powder: subtle sweetness
  • ½ teaspoon garlic powder: savory undertone
  • ¼ teaspoon cayenne pepper optional: for ext

Method
 

  1. In a small bowl, combine cornstarch, chili powder, salt, smoked paprika, onion powder, garlic powder, cayenne pepper, and ground cumin. Mix well to create a uniform seasoning blend. This homemade fajita seasoning will infuse the chicken and vegetables with authentic Tex-Mex flavors.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the minced garlic and sliced onion, sautéing for 2–3 minutes until fragrant and softened. Add the sliced bell peppers and half of the fajita seasoning mix. Cook for an additional 3 minutes, stirring occasionally. Once done, remove from heat and set aside.
  3. Using a sharp knife, cut a lengthwise pocket into each chicken breast, being careful not to slice all the way through. Rub the remaining fajita seasoning evenly over the chicken breasts, both inside and out. Stuff each pocket with the sautéed pepper-onion mixture and a generous amount of shredded cheddar cheese. Secure the openings with toothpicks to hold the filling in place.
  4. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the stuffed chicken breasts and sear for 4–5 minutes on each side until golden brown. Add ¼ cup of water to the skillet, cover, and reduce heat to low. Let the chicken cook for an additional 6–8 minutes, or until the internal temperature reaches 165°F (74°C).
  5. Remove the toothpicks from the chicken breasts. Garnish with freshly chopped parsley and serve with lime wedges on the side for an added burst of freshness. Enjoy your flavorful fajita stuffed chicken breasts!

Notes

  • Use fresh garlic instead of garlic powder for a more robust flavor.
  • If you prefer a spicier kick, increase the amount of cayenne pepper or add sliced jalapeños to the sautéed vegetables.
  • For a smoky depth, consider adding a dash of chipotle chili powder to the seasoning mix.
  • Ensure the chicken breasts are of uniform thickness for even cooking; consider pounding them to an even thickness if necessary.
  • Let the stuffed chicken breasts rest for a few minutes after cooking to allow the juices to redistribute, ensuring moist and tender meat.