Fajita Stuffed Chicken Breasts
Chicken is one of the staple proteins in most households. It is delicious in a variety of ways, and it appeals even to the pickiest eaters. And while there are dozens of ways to prepare it, it’s easy to get stuck in a rut making the same old things. If you’re ready to try something new, have a gander at this delicious recipe for Fajita Stuffed Chicken Breasts. They are so yummy and take very little effort to prepare.
What is a Fajita Stuffed Chicken Breast
If you’ve ever had a Mexican fajita, you’ll understand the basis of this recipe. According to SpoonUniversity, “The word ‘fajita’ is actually a reference to the type of meat traditionally used in the assembly of the dish—carne asada, or skirt steak. This tough cut of meat is sliced against the grain, grilled, and accompanied by grilled vegetables with flour or corn tortillas on the side.”
That said, carne asada isn’t the only kind of meat used in fajitas. Any kind of protein will do the trick. I’ve eaten shrimp fajitas, chicken fajitas and on one particularly memorable occasion – jackfruit fajitas! Most restaurants will even offer vegetable fajitas, which leave out the meat all together!
How to Make Fajita Stuffed Chicken Breasts
While fajitas are generally made by slicing the meat and frying it with the veggies, for this recipe we keep the meat whole. Instead, we sauté peppers and onions with our seasoning blend until they are nice and tender. Then, we mix them in with a cheese blend to become our stuffing.
The chicken breasts are sliced nearly in half, stuffed with our mixture and pan fried to golden perfection.
The result is a deliciously savory meal with a variety of textures and flavors that will become your ultimate comfort food.
The Benefits of This Recipe
While chicken fajitas are perfectly delicious as they are, this recipe elevates them to the next level. Traditional fajitas require a vessel to carry them, which is found in either flour or corn tortillas. By contrast, this recipe requires nothing but a fork and knife.
Additionally, traditional fajitas can be quite messy, with the ingredients falling from the tortilla and leaving a pile of hot vegetables on your plate or table. This recipe doesn’t have that problem since everything is eaten with utensils.
Finally, this recipe requires far less work than the original version since it’s not required to chop your chicken beforehand. A single slice down the center does the trick!
Ingredients:
- 3-4 large chicken breasts
- 1/4 onion
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 1/4 orange bell pepper
- 1/4 green bell pepper
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella
- 1 cup shredded Mexican blend cheeses
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp chili powder
- 1 tsp Cumin
- 2 tsp salt
- 2 tsp pepper
- 3 tbsp olive oil
Begin by sautéing your peppers and onions in a little oil. You’ll want to use part of the spice mixture (garlic powder, onion powder, chili powder, Cumin, salt and pepper) on the veggies, though the majority will be used to season the chicken.
Take your chicken breasts and slice them from one side to the other, leaving them connected enough to stay closed once stuffed.
When your veggies are done, place them in a bowl with your cream cheese and shredded cheese mixture. Stir them together to create your stuffing mix.
Do your best to close the chicken breasts over the stuffing. Some will likely fall out during frying, and that’s okay. If you want to make them extra secure, you could use toothpicks to connect the two sides together, removing them before serving. But I don’t usually bother.
Add your stuffed breasts to the same frying pan (add extra oil if needed) and fry each side until golden brown. The internal temperature should be 165 degrees.
Finally, your chicken is done. I let mine rest for a few minutes before plating.
Add some torn cilantro to the top if you enjoy it. I often serve with small bowls of salsa, sour cream and/or guacamole. But this is a meal that can stand on its own without anything extra. Mexican fried rice, Mexican street corn or even cornbread go great with this recipe.
Fajita Stuffed Chicken Breasts
Ingredients
- 3-4 large chicken breasts
- 1/4 onion
- 1/4 red bell pepper
- 1/4 orange bell pepper
- 1/4 yellow bell pepper
- 1/4 green bell pepper
- 3 TB olive oil
Seasoning Mixture
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp chili powder
- 2 tsp salt
- 2 tsp pepper
- 1 tsp cumin
Instructions
- Slice onions and pepper
- Slice the chicken breasts along the side, season chicken on the outside and inside of the cut.
- Heat olive oil in large pan with lid.
- Add the onions and peppers to the frying pan. Season with the remaining seasoning.
- Sauté the onions and veggies until soft
- Remove from the pan and add to a bowl with the cream cheese and shredded cheeses.
- Mix thoroughly. If the cream cheese doesn’t melt fully, nuke it in the microwave for about 45
seconds. - Add this mixture to the inside of the chicken breasts.
- Add the stuffed breasts back to the same pan (adding more oil if necessary).
- Cover and cook for 10-12 mins on one side on medium heat.
- Flip over breasts and cover. Cook for an additional 10-15 min or until the meat is fully cooked
through, it should have an internal temperature of at least 165 degree. - Remove from heat and let stand for 5-6 mins before slicing and serving.
Notes
It is very important to ensure the chicken is cooked all the way. The size of your chicken breasts
will vary the cook times.
The times offered here are a guide. Check the meat by using a kitchen thermometer or using a
fork. Stick the thickest part of the meat. The juices should run clear. Also open the split to
make sure none of the internal meat is pink.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 228Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 102mgSodium: 1294mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 38g
This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.
