Fajita Stuffed Chicken Breast Recipe

Fajita Stuffed Chicken Breast Recipe | Juicy, Cheesy & Delicious

I just tried out the Fajita Stuffed Chicken Breast recipe and wow, I can’t wait to share it with you. It turned out juicy, flavorful, and honestly one of the best weeknight dinners I’ve cooked in a while. Every bite felt like a little fiesta in my mouth.

If you love chicken, cheese, and those warm fajita spices, you’ll really enjoy this. Or you can also enjoy similar Creamy Spicy Chicken Pasta with Summer Vegetables for another flavorful chicken option. Here’s how I made it and how you can too.

Ingredients

Here’s everything you need to make this delicious dish.

• 2 tbsp olive oil (divided) — the oil helps sauté the veggies and sear the chicken beautifully.
• 1 large onion, sliced — gives sweetness and depth once softened.
• 2–3 garlic cloves, minced — fresh garlic brings a strong, aromatic base.
• 2 medium bell peppers, seeded and sliced — a mix of colors makes the dish brighter and tastier.
• 4 large boneless, skinless chicken breasts — similar-sized chicken cooks evenly.
• 1 cup shredded cheddar cheese — freshly shredded melts much better.
• Fresh parsley for garnish — adds a bright, fresh finish.
• Optional: lime wedges — a squeeze of lime brings everything to life.

Fajita seasoning blend:

• 1 tbsp cornstarch — helps the seasoning cling to the chicken and veggies.
• 1 tsp chili powder — creates that classic fajita base flavor.
• 1 tsp kosher salt — enhances everything.
• 1½ tsp smoked paprika — adds smoky warmth.
• ½ tsp onion powder — boosts savory flavor.
• ½ tsp garlic powder — deepens the garlic notes.
• ¼ tsp cayenne pepper (optional) — adds a little heat.
• 1 tsp ground cumin — brings that earthy fajita aroma.

Note: Serves 4

Variations

Here are a few ideas to switch things up:

• Try mozzarella, provolone, or Monterey Jack instead of cheddar.
• Use dairy-free cheese for a lactose-free version.
• Skip cayenne to make it mild and kid-friendly.
• Add extra veggies like mushrooms or zucchini for more volume.
• Bake instead of pan-fry if you prefer hands-off cooking. You might also enjoy Best Blackened Chicken Alfredo as another cheesy chicken recipe.

Cooking Time

Here’s how long everything takes:

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes

Equipment You Need

These tools will make cooking easier:

• Large skillet — for sautéing veggies and cooking the chicken.
• Sharp knife — to slice the vegetables and create pockets in the chicken.
• Cutting board — to prep your ingredients safely.
• Small mixing bowl — for blending the seasoning.
• Toothpicks — to secure the stuffed chicken.
• Tongs or spatula — to flip the chicken easily.

How to Make Fajita Stuffed Chicken Breast?

Here’s a simple, step-by-step guide to walk you through the process.

Prepare the seasoning and veggies

Start by mixing all the fajita seasoning ingredients in a small bowl. Heat one tablespoon of olive oil in a skillet over medium-high heat. Sauté the onions and garlic for a few minutes, then add the sliced peppers and sprinkle with half the seasoning. Cook until softened, then remove from heat.

Stuff and season the chicken

Using a sharp knife, slice a pocket lengthwise into each chicken breast without cutting all the way through. Rub the remaining seasoning all over the chicken. Spoon the cooked peppers and onions into each pocket and add shredded cheese. Use toothpicks to secure the openings so the filling stays inside.

Sear and cook the stuffed chicken

Heat the remaining olive oil in the same skillet and place the stuffed breasts in the pan. Sear for a few minutes on each side until golden brown. Add a splash of water, cover the skillet, and let the chicken cook on low until the inside is fully done. Remove the toothpicks, garnish with parsley, and serve with lime wedges.

Additional Tips for Making This Recipe Better

These are the little things I do to get the best results:

• I always shred cheese fresh — it melts so much smoother and creamier.
• When I want extra moisture, I add a splash of chicken broth instead of water.
• I like using different colored peppers to make the stuffing look vibrant.
• If I’m worried about the filling leaking, I secure the chicken with two toothpicks instead of one.

How to Serve Fajita Stuffed Chicken Breast?

This dish looks beautiful when sliced slightly on a diagonal so the colorful filling is visible. A sprinkle of fresh parsley or smoked paprika on top makes it look restaurant-worthy. Serve with lime wedges, a simple salad, cauliflower rice, or even roasted veggies — all pair wonderfully with the savory stuffing.

Nutritional Information

Here’s a simple nutritional breakdown per serving:

• Calories: About 485
• Protein: Around 56 g
• Carbohydrates: About 11 g
• Fat: Around 23 g

Make Ahead and Storage

Storing leftovers:
I store leftovers in an airtight container once they’ve cooled. They stay fresh in the fridge for up to 5 days.

Freezing:
I wrap each stuffed chicken breast individually before placing them in a freezer bag. They freeze well for up to 2 months.

Reheating:
I reheat in the microwave for quick meals, or for better texture, heat in the oven at 375°F for about 10 minutes.

Why You’ll Love This Recipe

Here’s why this dish has become one of my favorite go-to meals:

• It’s quick and easy — perfect for busy weeknights and ready in under an hour.
• It’s flavorful and protein-packed, making it satisfying without being heavy.
• It’s customizable with endless cheese, veggie, and seasoning variations.
• It’s family-friendly, colorful, and fun to serve.
• It feels gourmet but is actually very simple to prepare.

Ben Carraoli

Fajita Stuffed Chicken Breast Recipe

I just tried out the Fajita Stuffed Chicken Breast recipe and wow, I can’t wait to share it with you. It turned out juicy, flavorful, and honestly one of the best weeknight dinners I’ve cooked in a while. Every bite felt like a little fiesta in my mouth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil divided — the oil helps sauté the veggies and sear the chicken beautifully.
• 1 large onion sliced — gives sweetness and depth once softened.
• 2 –3 garlic cloves minced — fresh garlic brings a strong, aromatic base.
• 2 medium bell peppers seeded and sliced — a mix of colors makes the dish brighter and tastier.
• 4 large boneless skinless chicken breasts — similar-sized chicken cooks evenly.
• 1 cup shredded cheddar cheese — freshly shredded melts much better.
• Fresh parsley for garnish — adds a bright fresh finish.
• Optional: lime wedges — a squeeze of lime brings everything to life.
• 1 tbsp cornstarch — helps the seasoning cling to the chicken and veggies.
• 1 tsp chili powder — creates that classic fajita base flavor.
• 1 tsp kosher salt — enhances everything.
• 1½ tsp smoked paprika — adds smoky warmth.
• ½ tsp onion powder — boosts savory flavor.
• ½ tsp garlic powder — deepens the garlic notes.
• ¼ tsp cayenne pepper optional — adds a little heat.
• 1 tsp ground cumin — brings that earthy fajita aroma.

Method

 

1. Start by mixing all the fajita seasoning ingredients in a small bowl. Heat one tablespoon of olive oil in a skillet over medium-high heat. Sauté the onions and garlic for a few minutes, then add the sliced peppers and sprinkle with half the seasoning. Cook until softened, then remove from heat.
2. Using a sharp knife, slice a pocket lengthwise into each chicken breast without cutting all the way through. Rub the remaining seasoning all over the chicken. Spoon the cooked peppers and onions into each pocket and add shredded cheese. Use toothpicks to secure the openings so the filling stays inside.
3. Heat the remaining olive oil in the same skillet and place the stuffed breasts in the pan. Sear for a few minutes on each side until golden brown. Add a splash of water, cover the skillet, and let the chicken cook on low until the inside is fully done. Remove the toothpicks, garnish with parsley, and serve with lime wedges.

Notes

• I always shred cheese fresh — it melts so much smoother and creamier.
• When I want extra moisture, I add a splash of chicken broth instead of water.
• I like using different colored peppers to make the stuffing look vibrant.
• If I’m worried about the filling leaking, I secure the chicken with two toothpicks instead of one.