Fajita Stuffed Chicken Breast 

By Rena |

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.

side shot of stuffed chicken breast in a pan

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.
top view of two stuffed chicken breast cooked in a pan

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

top view of ingredients to make fajita stuffed chicken breast

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.
chopped bell pepper, onions, and garlic on a blue cutting board
  • 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.
seasoned chicken breast being stuffed with the fajita stuffing mixture.
  • 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.
side shot of stuffed cooked chicken breast on pan

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.
top view of chicken breast in pan with lime garnishes

frequently asked questions

What can I stuff chicken breast with?

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.

Is stuffed chicken breast keto?

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.

What can you season chicken with?

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.

How to store stuffed chicken breast?

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.

close up stuffed chicken breast fajita style

we have more stuffed chicken breast recipes you may like

image of stuffed chicken breast in a white skillet

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side shot of stuffed chicken breast in a pan

Fajita Stuffed Chicken Breast

Chicken breast stuffed with fajita-style veggies and cheddar cheese. Simple, easy, and delicious.
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 485kcal
Author: Rena

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

Serving: 1breast | Calories: 485kcal | Carbohydrates: 11g | Protein: 56g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 1033mg | Potassium: 1096mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2791IU | Vitamin C: 82mg | Calcium: 240mg | Iron: 2mg
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Reader Interactions

Comments

  1. Christine COLLINS says

    5 stars
    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!

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