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Fajita Stuffed Chicken Breast Recipe
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.
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Prep Time 10 minutes
Cook Time 30 minutes
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.