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side shot of stuffed chicken breast in a pan
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Fajita Stuffed Chicken Breast

Chicken breast stuffed with fajita-style veggies and cheddar cheese. Simple, easy, and delicious.
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