Stuffed Fajita Chicken Breasts Recipe (Easy & Cheesy)
Get your fajita fix in a whole new way! In this easy recipe, chicken breasts are stuffed with cooked onions and peppers, melty cream cheese and sharp cheddar for a delicious meal that packs all the flavor of traditional fajitas.
Servings: 4 servings
Calories: 467kcal
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.
Notes
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 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 chicken 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.
Nutrition
Calories: 467kcal | Carbohydrates: 6g | Protein: 52g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 691mg | Potassium: 984mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1451IU | Vitamin C: 43mg | Calcium: 98mg | Iron: 1mg
