Fajita Stuffed Chicken is a spicy and flavorful low-carb meal that’s made in a single pan. Seasoned chicken breasts are stuffed with grilled onions, peppers, and cheese. Add sour cream and guacamole, and you’ve got a complete meal.
Fajita stuffed chicken is an easy weeknight dinner that the entire family will love. The best part about making stuffed chicken breasts is that you can customize each one with your family’s favorite toppings.
These chicken breasts are filled with sauteed onions, bell pepper, and melty monterey jack cheese. Pepper jack or cheddar cheese would also work well.
If you’re trying to eat low-carb, this meal is a great way to start. No need for tortillas here!
Oven safe pan
This dish starts on the stove top, then finishes in the oven.
So, you’ll need an oven-proof skillet (I used my Lodge cast iron skillet), or a skillet and an oven-proof baking dish.
Ingredients and substitutions
For four servings of this recipe, you’ll need 16 ounces of chicken. Because chicken breasts are unusually large nowadays, I used two 8 ounce chicken breasts. Prepare your chicken breasts as written, then slice them in half just before serving to divide each chicken breast into two servings.
Monterey jack cheese can be substituted with sharp cheddar cheese or pepper jack cheese.
Taco seasoning can be homemade or store bought – use your favorite with a flavor that you enjoy.
Stuffing your chicken breasts
For this recipe, you’ll need to butterfly your chicken breasts by carefully slicing into one side of the chicken breast and cutting horizontally through, leaving the opposite side intact. Imagine you’re creating a pocket inside the chicken breast.
If needed, use a toothpick (or two) to hold them closed once they’re stuffed.
Topping ideas
Get creative with your fajita stuffed chicken toppings! Try serving your chicken with anything you’d add to your fajitas or tacos at home. Here are a few of my favorites:
- sour cream
- guacamole
- salsa
- more shredded cheese
- pico de gallo
- parsley or cilantro for color
You can also serve your fajita stuffed chicken over a bed of lettuce, or alongside rice and refried beans, or black beans.
Fajita Stuffed Chicken
Ingredients
- 1 tablespoon olive oil
- 1 bell pepper diced
- 1 small onion diced
- 16 ounces boneless, skinless chicken breasts
- 2 teaspoons taco seasoning
- 1 cup shredded monterey jack cheese
- 1 lime
Instructions
- Preheat oven to 350 degrees.
- In a cast iron skillet over medium heat, add olive oil. Add diced bell pepper and onion and cook until lightly browned and onions are translucent, about 5 minutes. Remove from heat and set aside.
- Butterfly your chicken breasts - hold your hand on top of the chicken breast and slice into the side of the chicken breast, cutting from one side to the other, leaving the opposite side intact. Your goal is to create a pocket for your filling.
- Season chicken breasts with taco seasoning on both sides. Stuff chicken breasts with bell pepper, onion, and shredded cheese. Optionally, use toothpicks to keep the chicken breasts closed.
- Reheat skillet over medium heat. Add more oil if needed. Sear chicken breasts on each side for 2-3 minutes per side, until browned.
- Move skillet to oven to finish cooking for 12-15 minutes, or until juices run clear and internal temperature reaches 165 degrees Fahrenheit. Remove from oven and allow to rest for 2-3 minutes before serving.
- Add any additional toppings to your chicken breasts before serving: guacamole, salsa, or more cheese.
Equipment Recommendations
Notes
- sour cream
- guacamole
- salsa
- more shredded cheese
- pico de gallo
- parsley or cilantro for color
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