Fajita Stuffed Chicken Breast
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Life is just better when your dinner tastes this good! It is simply impossible not love life with a plate of fajita-stuffed chicken breast in front of you – it’s a pick-me-up, feel-good dinner. Chicken breasts are stuffed with peppers, onions, and spicy habanero jack cheese, then rubbed with chili powder and grilled or pan-fried until juicy, cheesy, and delicious.
This fajita stuffed chicken breast is one of my favorite easy dinners when I want something that feels a little more exciting than plain chicken. The chicken breasts get stuffed with sautéed peppers, onions, and melty cheese that flavors everything from the inside out. In just 30 minutes, you end up with juicy chicken and a cheesy fajita-style filling that’s seriously satisfying.
I love how flexible this recipe is, too. In the summer, I usually cook it on the grill because the smoky flavor works so well with the fajita filling and it keeps the heat outside. The only downside is that the cheese can bubble out a little, so a BBQ mat or cast-iron pan is helpful. When the weather cools down, I switch to a skillet indoors, which works just as well and gives the chicken a beautiful golden crust.
No matter how you cook it, the result is flavorful, juicy chicken with plenty of gooey cheese and tender vegetables tucked inside. It’s the kind of dinner that looks impressive but is secretly very simple to pull together.
How to use leftover fajita stuffed chicken breast
If you have leftovers and you’re craving something a little different the next day, you can use your leftovers to make an easy meal! Here are some ideas:
- Wrap it up: Wrap leftovers in a warm flour tortilla, add some cheese, lettuce, salsa, or guacamole. Get smaller tortillas for tacos, or larger tortillas and add rice and black beans for burritos.
- Fajita bowl: Chop the leftover chicken and toss it with mixed greens, avocado slices, halved cherry tomatoes and a drizzle of chipotle lime dressing.
- Rice dishes: Work it into some taco rice or Mexican rice for a hearty and flavor-packed lunch or dinner.
- Salads: Toss with romaine lettuce, corn, black beans, and bell peppers, drizzle on some chipotle lime dressing, and enjoy a fajita-chicken salad!
Fajita Stuffed Chicken Breast Recipe
Ingredients
- 4 chicken breasts
- 2 tablespoons fajita seasoning
- 1 teaspoon sea salt
- 1 teaspoon oil
Fajita Filling
- 3 ounces Monterey Jack cheese (shredded)
- ½ red bell peppers (diced)
- ½ green bell pepper (diced)
- ¼ cup red onion (diced)
Instructions
- Lay the chicken breasts on a cutting board and cut a pocket into them. Be careful not to cut all the way through. Sprinkle the fajita seasoning and sea salt over both sides of the chicken.4 chicken breasts, 2 tablespoons fajita seasoning, 1 teaspoon sea salt
- Add the Monterey Jack cheese, bell peppers, and red onion to a medium-sized bowl and mix together. Stuff this into the pockets you cut in the chicken breasts.3 ounces Monterey Jack cheese, ½ red bell peppers, ½ green bell pepper, ¼ cup red onion
To grill the chicken:
- Preheat your grill to medium heat. Drizzle the oil on a BBQ mat or in a cast iron pan. Place the chicken on the mat or in the pan and cook for 15 minutes, turning halfway through cooking. Ensure that the filling reaches 165 degrees Fahrenheit.1 teaspoon oil
To cook the chicken on the stove:
- Heat the oil in a cast iron or nonstick frying pan over medium heat. Add the chicken and cook for 15 minutes, turning halfway through cooking. Ensure that the filling reaches 165 degrees Fahrenheit.1 teaspoon oil
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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Whenever I buy large, thick, chicken breasts, this is the first recipe I think of making!!! Any chicken will work but I like stuffing more goodies inside so the large chicken, I can flatten a bit and then stuff more. Just get some shicken and proceed.
This is one of my favorite chicken recipes. I have made this six times with variations on the type of cheese, onions and peppers depending on what I had available. Each time, this chicken is amazing. The chili powder on the surface some how transforms the chicken as it cooks and any cheese that oozes out and cooks up blending with the peppers, onion and chili makes my mouth water thinking of the taste.
Variations I have made because I didn’t have exact ingredients include Vidalia or sweet onions, sharp cheddar or caramelized onion-cheese and small sweet peppers instead of bell.
I have to confess that I don’t have a grill and the oven quit a while back. However, a digital meat thermometer and pan cooking the chicken while checking temperature and flipping once works great. Just verify temp of chicken in the center and thickest meat parts reaches proper temperature.
Yes this recipe looks delicious and it tastes even better! Thanks Kristen!!!
I’m so happy you like the recipe! Hooray!!
I hope you like it as much as we do!!
Fantastic recipe — we all loved it! And total genius to put the stuffed chicken breasts in a cast-iron skilled on the grill — cooked perfectly and no splatter on the stove. Love your site and recipes – I also tried the curried cauliflower (amazingly good!) and tonight is the Gochujang slow cooker pork. Great combination of innovative flavors and recipes and quality ingredients. Thank you!
I’m so happy you liked the recipe! And all the other ones. You totally just made my day!!
I’m so happy to hear they were a hit!