Fajita Stuffed Chicken Breast
Chicken breast stuffed with fajita-style veggies and cheddar cheese. Simple, easy, and delicious.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4
- 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
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.
- 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.
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