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Fajita Stuffed Chicken Breast Recipe
Ash Tyrrell

Fajita Stuffed Chicken Breast Recipe

I recently decided to switch up my usual boring chicken dinner routine, and let me tell you, this fajita stuffed chicken breast was an absolute game-changer in my kitchen. The moment the sizzling peppers hit the pan, the aroma took me right back to my favorite Mexican restaurant, but without the heavy price tag or grease.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil divided: You will use half for sautéing the veggies and half for searing the chicken later.
  • 1 large onion sliced: White or yellow onions work well here for a nice savory base flavor.
  • 2-3 garlic cloves minced: Fresh garlic is always superior to jarred for that punchy aromatic taste.
  • 2 medium bell peppers seeded and sliced: Use a mix of colors like red and green for a beautiful presentation.
  • 4 large chicken breasts boneless and skinless: Try to find breasts that are similar in size so they cook evenly.
  • 1 cup cheddar cheese shredded: Grating your own block of cheese melts much better than pre-shredded bags.
  • Fresh parsley to garnish: Adds a pop of fresh green color and a light herby finish to the dish.
  • Lime wedges Optional: A squeeze of fresh lime juice right before eating brightens up all the savory flavors.
  • 1 tablespoon cornstarch: This helps thicken the seasoning mix so it coats the meat nicely.
  • 1 teaspoon chili powder: Essential for that classic warm earthy heat found in fajita seasoning.
  • 1 teaspoon kosher salt: Enhances all the other flavors in the dish; adjust to your taste.
  • 1 1/2 teaspoons smoked paprika: Gives the chicken that outdoor grilled flavor even when cooked on the stove.
  • 1/2 teaspoon onion powder: Adds an extra layer of savory depth to the spice rub.
  • 1/2 teaspoon garlic powder: Boosts the garlic flavor without burning like fresh garlic might on the outside.
  • 1/4 teaspoon cayenne pepper optional: Add this if you like a little extra spicy kick to your meal.
  • 1 teaspoon ground cumin: Provides a warm nutty aroma that is signature to Mexican cuisine.

Method
 

  1. Start by grabbing a small bowl to create your custom spice mix. Combine the cornstarch, chili powder, kosher salt, smoked paprika, onion powder, garlic powder, cumin, and cayenne pepper if you are using it. Stir everything together until it is a uniform color to ensure every bite of chicken is perfectly seasoned.
  2. Place your large skillet over medium-high heat and drizzle in half of the olive oil. Toss in the minced garlic and sliced onions, cooking them for about 2 to 3 minutes until they start to soften and smell fragrant. Add your sliced bell peppers and half of the spice mixture you just made, cooking for another 3 minutes until tender.
  3. Take your chicken breasts and carefully cut a horizontal slit along the side to create a pocket, being careful not to cut all the way through. Rub the remaining seasoning blend all over the outside of the chicken, then fill each pocket generously with the cooked veggie mixture and shredded cheddar cheese. Secure the open edges with toothpicks.
  4. Using the same skillet you used for the veggies, heat the remaining tablespoon of olive oil over medium-high heat. Place the stuffed chicken breasts carefully into the hot pan and sear them for about 4 to 5 minutes on each side. You want to achieve a nice golden-brown crust on the outside before finishing the cooking process.
  5. Once the chicken is seared, pour 1/4 cup of water into the skillet carefully to avoid splattering. Immediately cover the pan with a lid and reduce the heat to low, letting it cook for 6 to 8 minutes. This steam helps cook the chicken through to the center without drying it out, ensuring the cheese melts perfectly.
  6. When the chicken is fully cooked, remove the toothpicks so no one accidentally bites into one. Arrange the chicken on plates and sprinkle with fresh chopped parsley for a burst of color. Serve immediately with lime wedges on the side for squeezing over the top to cut through the richness.

Notes

  • Don't Overstuff: I know it is tempting to pack in as much filling as possible, but overstuffing makes it really hard to flip the chicken and usually results in a messy pan; stick to a reasonable spoonful.
  • Secure Well: I always place my toothpicks in a crisscross "X" pattern because I find it holds the edges together much more securely than just sticking them in straight.
  • Let it Rest: After I take the chicken out of the pan, I let it rest on a cutting board for about 5 minutes before serving; this lets the juices redistribute so the meat stays moist.
  • Room Temp Cheese: I find that if I take the cheese out of the fridge when I start prepping, it melts faster and more evenly inside the chicken than if it is ice cold.