Get your fajita fix in a new way with one of my favorite recipes, mouthwatering make-ahead Stuffed Fajita Chicken Breasts. It’s easy, and it’s cheesy!
In this simple recipe, chicken breasts are seasoned with spicy fajita seasoning and stuffed with cooked onions, bell peppers, melty cream cheese, and gooey sharp cheddar cheese.
The result is a delicious Mexican/Southwestern-style meal the whole family will love. It’s perfect for busy weeknights, Sunday supper, or a Cinco de Mayo celebration.
Like my recipe for Sizzling Steak Fajitas, it packs all the flavor of traditional fajitas.
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Why I love this recipe, and why you will too:
- To keep it simple, the tender chicken breasts are rubbed with a store-bought fajita seasoning mix and baked in the oven to juicy perfection.
- You don’t have to prepare sides! This stuffed fajita chicken recipe provides a complete meal in one tidy package.
- You can assemble the stuffed breasts ahead of time, either refrigerating them or freezing them, and then baking them when you are ready.
Ingredient notes and substitutions:
- Olive oil – is used to saute the vegetables.
- Bell pepper and onion – are the vegetables used in this recipe. I used a third of red, yellow, and orange bell peppers for color. But, you can use what you have on hand or prefer.
- Fajita seasoning, garlic powder, and kosher salt – season the chicken perfectly and combine to enhance the other flavors. I purchased McCormick fajita seasoning for this recipe, but you can use your favorite brand or make your own.
- Cream cheese and sharp cheddar cheese – not one but two kinds of melty cheese add cheesy deliciousness.
- Chicken breasts – are the star of this show. Boneless, skinless chicken thighs can be substituted, but they will need to be cooked a bit longer.
Complete measurements can be found in the recipe card below.
How to make Stuffed Fajita Chicken:
- Preheat the oven to 375°F.
- Heat one tablespoon of the oil in a large skillet over medium-high heat. Add the sliced onions to the hot skillet and cook for 2-3 minutes, until they soften. Add the sliced bell peppers, kosher salt, and garlic powder, and cook for 3-4 more minutes until the peppers are crisp-tender. Turn off the heat and set aside.
- Warm the cream cheese in a small bowl in the microwave until it’s warm enough to stir (approximately 30-45 seconds). Add half of the fajita seasoning and the sharp cheddar cheese. Stir until well combined.
- Cut a small pocket in each breast. Place the chicken breast flat on a cutting board. Lay your hand flat on top of the chicken breast, and insert the tip of a sharp knife into the breast parallel to the cutting board. Slowly run the knife through the chicken from top to bottom, being careful not to cut through the back of the breast.
- Spread 2-3 tablespoons of cheese mixture inside each chicken breast. Top the cheese with cooked onions and peppers, and press the chicken breast closed.
- Sprinkle the breasts with the remaining fajita seasoning.
- Drizzle the remaining olive oil in a large baking dish. Arrange the breasts in the baking pan in a single layer, not overlapping. Bake the chicken in the preheated oven for 30-45 minutes until they reach a safe internal temperature of 165°F as measured by an instant-read meat thermometer.
- Let the chicken rest for a few minutes and, if desired, serve with a dollop of sour cream, a squeeze of lime juice, and garnish with lime wedges.
Serving suggestions:
This delicious dish is a meal-in-one, but I like to add a serving of black beans or Homemade Pico de Gallo. These southwestern and Mexican side dishes would also pair well:
My Ultimate Frozen Margaritas would round out the meal nicely.
Recipe variations:
- For a vegetarian twist, omit the chicken, stuff bell peppers with black beans, onions, and bell peppers, and season with fajita seasoning. Top with cheese and bake until the peppers are tender and the fajita stuffing is heated through.
- You can add some heat to your stuffed chicken by incorporating diced jalapeños or a sprinkle of crushed red pepper flakes into the stuffing mixture.
- Instead of fajita stuffing, check out two more of my favorite stuffed chicken breast recipes, Herb Stuffed Chicken Breasts, and Stuffed Chicken Breast with Stuffing.
- The stuffed fajita chicken can also be cooked in an air-fryer or grilled.
How to store and reheat leftovers:
Place the leftovers in an airtight container or wrap them tightly with plastic wrap or aluminum foil. Store the leftovers in the refrigerator for up to 3-4 days.
To reheat leftovers, place them in an oven-safe baking dish. Cover the baking dish with aluminum foil to prevent the chicken from drying out. Bake the stuffed breasts for about 15-20 minutes in a preheated 350°F oven or until heated through.
Alternatively, you can reheat individual portions in the microwave. Place the leftovers on a microwave-safe plate and cover them loosely with a damp paper towel. Microwave on high for 1-2 minutes or until heated through.
Recipe FAQs:
The most accurate way to determine doneness is to use a meat thermometer. Chicken should reach an internal temperature of 165°F.
Yes, you can assemble them ahead of time and store them in the refrigerator for a few hours before baking. Cover them tightly with plastic wrap or aluminum foil to prevent them from drying out.
You can also freeze the breasts before baking them. Wrap each stuffed chicken breast in plastic wrap and aluminum foil before placing them in a freezer-safe bag or airtight container. Thaw them in the refrigerator overnight before baking according to the recipe instructions for the best results.
Expert tips and tricks:
- The amount of filling you use will depend on the size of your breasts. If you have extra peppers and onions, they are great as a side dish or piled on top of the cooked chicken breasts before serving. Just make sure not to cross-contaminate the veggies with any raw meat when you are stuffing the breasts.
- You can close the breast with a toothpick if desired. I don’t find the toothpick necessary since we are baking the chicken instead of pan-frying. The filling stays inside nicely.
- If your breasts are larger or smaller than about 6 ounces, they will take longer or less time to cook.
More popular chicken breast recipes:
If you need more menu ideas, here is a link to all of my chicken recipes.
⭐ ⭐ ⭐⭐⭐If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
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Stuffed Fajita Chicken Breasts Recipe (Easy & Cheesy)
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 bell pepper, sliced (I used ⅓ each of red, yellow and orange bell peppers for color)
- 1 small white onion, sliced
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- 4 ounces cream cheese
- ¼ cup shredded sharp cheddar cheese
- 1 ounce packet fajita seasoning, divided (I used McCormick brand)
- 4 small boneless, skinless chicken breasts, approximately 1-1.5 pounds chicken
Instructions
- Preheat the oven to 375°F.
- Heat one tablespoon of the oil in a large skillet over medium-high heat. Add the sliced onions to the hot skillet and cook for 2-3 minutes, until they soften. Add the sliced bell peppers, kosher salt, and garlic powder, and cook for 3-4 more minutes until the peppers are crisp-tender. Turn off the heat and set aside.
- Warm the cream cheese in a small bowl in the microwave, until its warm enough to stir (approximately 30-45 seconds). Add half of the fajita seasoning and the sharp cheddar cheese. Stir until well combined.
- Cut a small pocket in each of the breasts. Place the chicken breast flat on a cutting board. Lay your hand flat on top of the chicken breast, and insert the tip of a sharp knife into the breast parallel to the cutting board. Slowly run the knife through the chicken from top to bottom, being careful not to cut through the back of the breast.
- Spread 2-3 tablespoons of cheese mixture inside each chicken breast. Top the cheese with cooked onions and peppers, and press the chicken breast closed.
- Sprinkle the breasts with the remaining fajita seasoning.
- Drizzle the remaining olive oil in a large baking dish. Arrange the breasts in the baking pan in a single layer, not overlapping. Bake the chicken in the preheated oven for 30-45 minutes until they reach a safe internal temperature of 165°F as measured by an instant-read meat thermometer.
- Let the chicken rest for a few minutes, and if desired, serve with a dollop of sour cream, a squeeze of lime juice, and garnish with lime wedges.
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