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One of the most flavorful ways to prepare chicken is to stuff it. This Southwest-Inspired Taco Stuffed Chicken Breast is seasoned and filled with cheese, black beans, corn, tomatoes, and cilantro. An incredibly delicious and nutritious meal that the whole family will enjoy!
We love how tender, juicy, and tasty this stove top Stuffed Chicken Breast cooks up! If you love Mexican flavors, you are in for an amazing dinner when you try this Mexican stuffed chicken breast recipe.
If you prefer cooking over the stovetop rather than baking in the oven, you’ll love this cheesy Mexican-style rice and beans stuffed chicken breast recipe! The stuffing is Southwest-inspired, made with our favorite taco ingredients – cheese, black beans, corn, cherry tomatoes, and fresh cilantro. Enjoy this quick and easy-to-make stuffed chicken recipe any day of the week. It’s sure to find a place in your normal menu rotation!
If you are here we think you will love our Cowboy Chicken Recipe. Check it out! Similar to this recipe without rice it is not a stuffed chicken breast. You might like it.
Why you’ll love this recipe
- Simple and easy to make: It is really easy to make this stuffed chicken breast. All you have to do is make the filling, stuff the chicken, and cook over your stove top on a skillet.
- Perfect for meal prep: These stuffed chicken breasts will last several days in the fridge and we love how the flavors develop in this recipe overnight. It tastes even better the next day and is perfect for a quick lunch.
- Healthy and high protein: This dish is filled with nutrients from the veggies in the stuffing and uses chicken instead of tortillas and taco shells to hold the filling. It’s such a tasty way to add extra vegetables and protein into your diet!
Ingredients needed for this stove-top stuffed chicken breast
- Chicken breasts: Use boneless, skinless chicken breasts. Chicken thighs are not recommended. Use medium to large size, so they are of decent size to be able to slice and stuff.
- Taco seasoning, lime zest, and juice: To season the chicken, we’re marinating it in taco seasoning, lime zest, lime juice, and a bit of olive oil.
- Olive oil: For marinating and cooking the chicken.
- Shredded cheese: Pepper jack, cheddar, or mozzarella cheese are our favorite varieties for this recipe. Choose whichever you prefer!
- Black beans: We use canned black beans in this recipe. Simply, drain and rinse them well.
- Corn kernels: You can use fresh, frozen, or canned corn. We love fresh corn in the spring and summer months, but canned or frozen works too. If using canned corn, be sure to rinse and drain well.
- Cherry tomatoes: Use chopped grape or cherry tomatoes to add just the right level of sweetness and tang.
- Fresh cilantro: For freshness and flavor! Also, feel free to omit it if you don’t care for cilantro.
How to make this mexican rice stuffed chicken recipe
First, marinate the chicken: Place the chicken breast in a ziplock bag together with the taco seasoning, lime juice, zest, and 1 tablespoon of oil. Mix thoroughly through the bag to coat with the marinade. Refrigerate for 1 hour or overnight.
Then, Cut the chicken: Once ready to cook the chicken, remove it from the fridge and allow it to sit on the counter for 20 minutes to reach room temp. Cut the chicken breasts lengthways, not going all the way through, just to create pockets for the fillings.
Next, make the filling: In a medium bowl, combine the cheese, beans, corn, tomatoes, and cilantro.
Next, stuff the chicken: Stuff each chicken breast with the taco cheese mixture, and seal with a toothpick to prevent the filling from spilling.
Cook: Preheat the remaining tablespoon of oil in a large skillet over medium-low heat. Cook the taco-stuffed chicken breasts for 6-8 minutes per side, or until blackened and cooked through. The internal temperature should read 165ºF.
Tips for recipe success
- Be careful when slicing the chicken breasts to create pockets. DO NOT slice all the way through.
- Don’t overstuff the chicken. Make sure to evenly divide the taco mixture between all four chicken breasts to ensure that they’re not overfilled and thus prone to spilling out.
- After stuffing the chicken breast, use a toothpick to secure it shut. This will help to prevent the filling from spilling out while cooking.
- Since chicken breasts can vary in size, we recommend using a meat thermometer to make sure that the chicken breast is fully cooked; the temperature should read 165 degrees F.
What to serve with this dish
- Summer Corn Salad
- Air Fryer Broccoli
- Jalapeño Skillet Cornbread
- Cilantro Lime Cauliflower Rice
- Avocado Cucumber Salad
Frequently asked questions
The technique for slicing chicken breasts open to stuff them is called butterflying. To do this: Place one hand on top of the chicken breast and with a sharp knife, carefully slice the chicken breast horizontally down the middle. Be careful not to cut all the way through. Open the chicken breast like a book, and stuff it with the taco filling.
The best and easiest way to ensure the stuffed chicken breast is closed is to use between 3-5 toothpicks. Pinch the two layers of chicken together and press the toothpick through to seal it. Alternatively, you can use dry spaghetti. Cut them smaller and use them like you would toothpicks. They need to be pretty sturdy, so thin angel-hair spaghetti won’t work. Other items that would also work are thin chopsticks, cake testers, and bamboo skewers.
Yes, you can cook the chicken breast along with the toothpick. Once your chicken is cooked, you simply remove them and throw it away.
Storage recommendations
- Store leftovers in an airtight container in the refrigerator for up to about 5 days.
- To reheat, microwave 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.
MORE STUFFED CHICKEN BREAST RECIPEs to try
- Sun-dried Tomato and Cheese Stuffed Chicken
- Fajita Stuffed Chicken Breast
- Tuscan Stuffed Chicken Breast
- Mushroom Stuffed Chicken Breast
- Spinach and Cheese Stuffed Chicken Breast
- Asparagus Stuffed Chicken Breast
- Cheesy Broccoli Stuffed Chicken Breast
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Taco Rice Stuffed Chicken Breast
Ingredients
- 4 medium skinless, boneless chicken breasts
- 1 tbsp taco seasoning
- 1 lime, zest, and juice of
- 2 tbsp olive oil, divided
- 1 cup shredded cheese (pepper jack, cheddar, or mozzarella)
- 1/2 can black beans, drained, rinsed, and pat dry with paper towels
- 1/2 cup corn kernels, fresh or frozen and thawed
- 1/2 cup chopped cherry tomatoes
- 2 tbsp chopped cilantro
Instructions
- Place the chicken breast in a ziplock bag together with the taco seasoning, lime juice, zest, and 1 tablespoon of oil. Mix thoroughly through the bag to coat with the marinade. Refrigerate for 1 hour to overnight.
- Once ready to cook the chicken, remove it from the fridge and allow it to sit on the counter for 20 minutes to reach room temp. Cut the chicken breasts lengthways, not going all the way through, just to create pockets for the fillings.
- In a medium bowl, combine the cheese, beans, corn, tomatoes, and cilantro. Stuff each with the taco cheese mixture, and seal with a toothpick to prevent the filling from spilling.
- Preheat the remaining tablespoon of oil in a large skillet over medium-low heat. Cook the taco-stuffed chicken breasts for 6-8 minutes per side, or until blackened and cooked through. The internal temperature should read 165F.
Notes
- Store leftovers in an airtight container in the refrigerator for up to about 5 days.
- To reheat, microwave 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.
