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Take your healthy chicken dinners to the next level by making this Fajita-style stuffed chicken breast recipe. Tender, juicy, easy to make, and full of flavor. A perfect chicken recipe that the entire family will enjoy.
Stuffed chicken breasts are one of our favorite ways to prepare chicken. It really takes your cooking skills to the next level to wow your family and guests. We decided to go all out with this recipe by stuffing the chicken with fajita-style sauteed bell peppers and onions, and some cheddar cheese. Enjoy tender, juicy, and flavorful chicken with each bite when you make this Fajita stuffed chicken breast recipe. We promise it will be the best-stuffed chicken breast recipe you will ever have and it will be on your weekly dinner menu rotation.
Why you will love this chicken breast recipe
- Out of this world good!- you will love the flavors in this fajita-style stuffed chicken breast recipe its just finger licking good.
- Healthy: The perfect low carb chicken recipe that’s great for those who are on the keto-diet. Made with simple and healthy ingredinets, they are high in protein and low in fat.
- Easy and simple: This stuffed chicken recipe needs about 20-25 minutes of cook time and made with simple ingredients.
Ingredients you will need to make this stuffed chicken
Here is a list of ingredients to put together to make this fajita stuffed chicken breast recipe. Full measurements are listed further down below.
olive oil
onion
garlic cloves
bell peppers
chicken breast
cheddar cheese
lime- to serve
fresh parsley-to garnish
corn starch
salt
Seasoning: chili powder, smoked paprika, onion powder, garlic powder, cayenne pepper, ground cumin
How to make this stuffed chicken breast recipe
- Make the fajita seasoning: To a small bowl, mix all the fajita seasoning ingredients.
- Next, make the fajita veggie mixture: Heat the oil in a large skillet over medium-high heat. Add the garlic together with the onion and saute for 2-3 minutes. Add the peppers, then sprinkle with ½ of the fajita mix and cook for 3 minutes more. Set aside.
- Prepare and stuff the chicken: Cut a lengthways pocket to each chicken breast. Rub the chicken with the remaining fajita seasoning all over, then stuff the pocket with a spoonful of fajita-pepper mixture and cheddar cheese. Seal with a toothpick by inserting it diagonally, to keep the stuffing in.
- Cook the stuffed chicken: To the same skillet, add the remaining oil and sear the chicken breast for 4-5 minutes per side. Next, add ¼ cup of water to the pan, cover, and cook over low heat for 6-8 minutes, or until the chicken is fully cooked through.
- Serve: Garnish with fresh parsley and serve with lime wedges if desired.
recipe notes, tips, and substitutes
- Cheese: you may use any other cheese like provolone, mozzarella, or Monterey jack
- Bell peppers: use any colored bell pepper of choice
- This stuffed chicken breast can be cooked in a pan or can also be baked if preferred. If you decide to bake it instead, bake at 375F for 25-30 minutes.
- You will need to cover the pan to allow the chicken to fully cook. Don’t try to cook it too quickly over high heat.
- Use fresh garlic if you can. You may use garlic powder if you don’t have any fresh garlic.
- Store leftovers in the fridge for up to 5 days.
- To reheat, microwave in the oven for 60-90 seconds. To reheat in the oven, preheat the oven to 375F. Wrap the stuffed chicken breast in foil, then place in the oven for about 8-10 minutes.
frequently asked questions
Stuffing your chicken breast can be as creative as you like. You can stuff them with asparagus and cheese, mushroom and cheese, broccoli, cheesy spinach, or try our fajita-style stuffed chicken breast.
It all depends on what you stuff your chicken breast with but most stuffed chicken breast recipes will be keto-friendly since they are mostly stuffed with some sort of veggies and cheese.
You can technically season your chicken with just salt and pepper and it will still be edible when it’s cooked. Take the seasoning to the next level by adding any seasonings of choice like smoked paprika, onion powder, garlic powder, cajun, Italian seasoning, thyme, and so on.
You can either place your leftover cooked stuffed chicken breast in a tightly sealed container or just tightly wrap it with aluminum foil before storing it in the fridge. Store for up to 5 days.
we have more stuffed chicken breast recipes you may like
- Asparagus Stuffed Chicken Breast
- Mushroom Stuffed Chicken Breast
- Tuscan Stuffed Chicken Breast
- Cheesey Broccoli Stuffed Chicken Breast
- Olive Artichoke Stuffed Chicken Breast
- Spinach and Cheese Stuffed Chicken Breast
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Fajita Stuffed Chicken Breast
Ingredients
- 2 tbsp olive oil, divided
- 1 large onion, sliced
- 2-3 garlic cloves, minced
- 2 medium bell peppers, seeded and sliced
- 4 large chicken breasts, boneless and skinless
- 1 cup cheddar cheese, shredded
- Fresh parsley, to garnish
- Optional: lime wedges
Fajita seasoning:
- 1 tbsp cornstarch
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 1/2 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cayenne pepper, optional
- 1 tsp ground cumin
Instructions
- To a small bowl, mix all the fajita seasoning ingredients.
- Heat the oil in a large skillet over medium-high heat. Add the garlic together with the onion and saute for 2-3 minutes. Add the peppers, then sprinkle with ½ of the fajita mix and cook for 3 minutes more. Set aside.
- Cut a lengthways pocket to each chicken breast. Rub the chicken with the remaining fajita seasoning all over, then stuff the pocket with a spoonful of fajita-pepper mixture and cheddar cheese. Seal with a toothpick by inserting it diagonally, to keep the stuffing in.
- To the same skillet, add the remaining oil and sear the chicken breast for 4-5 minutes per side.
- Next, add ¼ cup of water to the pan, cover, and cook over low heat for 6-8 minutes, or until the chicken is fully cooked through.
- Garnish with fresh parsley and serve with lime wedges if desired.
Notes
- Cheese: you may use any other cheese like provolone, mozzarella, or Monterey jack
- Bell peppers: use any colored bell pepper of choice
- This stuffed chicken breast can be cooked in a pan or can also be baked if preferred. If you decide to bake it instead, bake at 375F for 25-30 minutes.
- You will need to cover the pan to allow the chicken to fully cook. Don’t try to cook it too quickly over high heat.
- Use fresh garlic if you can. You may use garlic powder if you don’t have any fresh garlic.
- Store leftovers in the fridge for up to 5 days.
- To reheat, microwave in the oven for 60-90 seconds. To reheat in the oven, preheat the oven to 375F. Wrap the stuffed chicken breast in foil, then place in the oven for about 8-10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can we freeze it?
You sure can
Ok so like this was yummy but for an amateur like me, I had a very hard time flipping over the chicken that was stuffed with the toothpicks because they would not lay down flat on the pan after flipping it the first time. So, I had to take the toothpicks out and flip them, then pray that the peppers and onions stayed inside. They didn’t. Most did, but not all of them. And then, there were more peppers and onions then chicken, so they were overflowing anyway. It was ok. The flavor was great! I had to give it a 4 out of 5 because it probably would have been perfect if only I was a good cook. It was tender also, but I forgot to put the cheese in it so I put it in after putting it on the plate. Maybe if I put the cheese on it while I was cooking it would have stayed together better without the toothpicks.
Family loved it, we served it over rice so tasty
Perfect. Thanks for the review
Very tasty. I added it to baked tortilla chips and it worked so well together.
So glad you loved it
Couldn’t have enough of it, I had a one satisfied happy family
Amazing! Thanks for the feedback.
This was delicious, enjoyed by my whole family!!!!
The only thing I changed was I did not make the sauce, so I omitted the cornstarch (my husband is a Keto man). I just put the fajita spice mix on the chicken and pan fried in my cast iron pan.
But for my carb loving sons, I used the fajita spice mix on some potatoes and put them in the oven. And now everyone was happy! Thank you for this recipe, it is a keeper!
You made it work for everyone. perfect