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- 4 boneless, skinless chicken breasts - 1 cup bell peppers (mixed colors), sliced - 1 small onion, sliced - 1 cup shredded cheese (cheddar or Monterey Jack) - 1 tablespoon fajita seasoning mix - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) When making fajita stuffed chicken, fresh ingredients really matter. I love to use vibrant bell peppers. Their colors add fun to the dish. You can use red, yellow, or green peppers. Each brings its own taste. Onions add sweetness. Sauté them until they are soft. This makes the filling even better. Use a mix of cheeses for richness. Cheddar has a sharp flavor. Monterey Jack melts nicely. You can pick one or mix both for the best bite. Fajita seasoning gives that classic taste. You can find it in stores or make your own. Olive oil helps to cook the veggies and keep the chicken juicy. Don’t forget salt and pepper. They enhance all the flavors. For a pretty touch, cilantro adds color on top. Lime wedges add a zing when you squeeze them over the chicken. These ingredients come together to create a tasty meal. Each bite bursts with flavor, making it a hit for any dinner. {{ingredient_image_1}} 1. Preheating the oven: Start by preheating your oven to 375°F (190°C). This step is key to ensuring your chicken cooks evenly. 2. Cooking the vegetables: In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced bell peppers and onion. Stir them for about 5-7 minutes until they are tender and slightly caramelized. Mix in the fajita seasoning and cook for another 1-2 minutes. Remove from heat and let cool a bit. 3. Creating pockets in chicken breasts: Take each boneless, skinless chicken breast and use a sharp knife. Carefully slice a pocket in each one. Make sure not to cut all the way through; you want to keep the filling inside. 4. Seasoning the chicken: Season the chicken breasts with salt, pepper, and the remaining tablespoon of olive oil. This adds flavor and moisture. 5. Stuffing the chicken breasts: Take your sautéed peppers and onions and fill each chicken pocket. Add a generous amount of shredded cheese on top. If needed, use toothpicks to close the openings. 6. Baking instructions and time: Place the stuffed chicken breasts in a baking dish. If you like, sprinkle some extra fajita seasoning on top for more flavor. Bake in the oven for 25-30 minutes. Make sure the internal temperature reaches 165°F (75°C). After baking, let the chicken rest for 5 minutes before slicing. Enjoy your flavorful fajita stuffed chicken! To boost the taste of your fajita stuffed chicken, use plenty of seasoning. Start with fajita seasoning mix, which gives great flavor. You can also add garlic powder or cumin for more depth. When it comes to cheese, cheddar and Monterey Jack work best. They melt nicely and add creaminess. Cook the chicken for 25-30 minutes at 375°F (190°C). This time ensures it cooks through. Use a meat thermometer to check it reaches 165°F (75°C). After cooking, let the chicken rest for 5 minutes. Resting helps the juices settle, making the chicken moist. For cooking, use a baking dish that fits your chicken. A skillet helps sauté the veggies. A sharp knife is key for making pockets in the chicken. Use toothpicks to hold the stuffing in place. Keep these tools handy to make prep easy and fun. Pro Tips Use a Meat Mallet: Gently pound the chicken breasts to an even thickness before stuffing. This ensures even cooking and helps to keep the chicken juicy. Experiment with Fillings: Feel free to substitute the bell peppers and onions with other vegetables or add cooked beans for extra protein and flavor. Resting Time Matters: Allow the chicken to rest for a few minutes after baking. This helps the juices redistribute, making the chicken more tender and flavorful. Cheese Choices: Try different types of cheese for a unique twist. Pepper Jack adds a spicy kick, while Gouda brings a smoky flavor. {{image_2}} - Gluten-free options: Most ingredients are gluten-free. Just check the fajita seasoning. - Dairy-free substitutions: Use dairy-free cheese or skip cheese altogether for a lighter dish. - Different seasoning mixes: Try taco seasoning or a mix of cumin and paprika for a twist. - Additional fillings: Add black beans, corn, or even spinach for extra flavor and nutrition. - Grilling or air frying versions: Grill the chicken for a smoky flavor or use an air fryer for a crispy outside. - Slow cooker alternative: Stuff the chicken and cook it on low for 6-8 hours for tender, juicy results. These variations make the fajita stuffed chicken fun and unique! Feel free to mix and match to find what you love best. After you enjoy fajita stuffed chicken, store any leftovers right away. Let the chicken cool down first. Then, place it in an airtight container. Keep it in the fridge, where it can last for up to 3 days. If you want to save it for longer, freezing works too! Wrap the chicken tightly in plastic wrap or aluminum foil. Put it in a freezer-safe bag. Properly stored, it can stay good for up to 3 months. When you're ready to enjoy leftovers, reheating is key. The best way is to use an oven. Preheat it to 350°F (175°C). Place the chicken in a baking dish. Cover it with foil to keep moisture in. Heat for about 15-20 minutes, or until it’s warm. You can also use the microwave. Just place the chicken on a plate, cover it, and heat in short bursts of 1-2 minutes. Check often to avoid drying it out. Enjoy the great taste again! How do I ensure the chicken is cooked through? Check the internal temperature with a meat thermometer. It should reach 165°F (75°C). This ensures it is safe to eat. Also, let the chicken rest after baking. This helps keep it juicy. Can I use frozen chicken breasts? Yes, you can use frozen chicken breasts. Just make sure to thaw them fully before cooking. This ensures even cooking and helps avoid dry spots. What sides pair well with fajita stuffed chicken? Great sides include rice, beans, or a fresh salad. You can also serve it with tortilla chips and salsa for a fun touch. What to do if the chicken is dry? If your chicken turns out dry, try brining it next time. Soaking in saltwater can help lock in moisture. You can also cook it at a lower temperature for longer. How to prevent stuffing from leaking during cooking? To avoid leaking, make sure to seal the chicken well. Use toothpicks to close the pocket. Also, don’t overstuff the chicken. This keeps everything inside as it cooks. Can I use different vegetables? Absolutely! You can swap bell peppers and onions for zucchini or mushrooms. Just ensure they cook well and add flavor. What are alternatives to fajita seasoning? If you don’t have fajita seasoning, use taco seasoning or a mix of cumin, paprika, and garlic powder. This will still give you a tasty result. You learned how to prepare delicious fajita stuffed chicken. Key ingredients include chicken breasts, fresh veggies, and spices. I shared easy steps for prepping, stuffing, and baking your dish. With tips for flavor, texture, and storage, this meal is perfect for everyone. Consider variations to fit your eating style and try different cooking methods. Enjoy making this tasty dish time and again!

Fajita Stuffed Chicken

Delicious chicken breasts stuffed with sautéed bell peppers, onions, and cheese, seasoned with fajita spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup bell peppers (mixed colors), sliced
  • 1 small onion, sliced
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 tablespoon fajita seasoning mix
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a skillet over medium-high heat, add 1 tablespoon of olive oil. Sauté the sliced bell peppers and onion until they are tender and slightly caramelized, about 5-7 minutes. Stir in the fajita seasoning mix and cook for another 1-2 minutes. Remove from heat and let it cool slightly.
  • While the vegetables are cooling, prepare the chicken breasts. Using a sharp knife, carefully slice a pocket into each chicken breast without cutting all the way through.
  • Season the chicken breasts with salt, pepper, and the remaining tablespoon of olive oil.
  • Stuff each chicken breast with the sautéed peppers, onion, and a generous amount of shredded cheese. Pin the opening closed with toothpicks if necessary.
  • Place the stuffed chicken breasts in a baking dish. If desired, sprinkle a little extra fajita seasoning on top for added flavor.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
  • Once cooked, remove the chicken from the oven and let it rest for 5 minutes before slicing.
  • Serve your fajita stuffed chicken garnished with chopped cilantro, alongside lime wedges for squeezing over the top.

Notes

Let the chicken rest before slicing for juicier meat.
Keyword chicken, fajitas, stuffed chicken