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Fajita Stuffed Chicken Recipe

Fajita Stuffed Chicken recipe stuffs Fajita-seasoned chicken breasts with crunchy veggies and a creamy cheese mixture for a delicious one-dish meal that’s ready in 30 minutes. On busy weeknights, you can throw this delicious meal together super fast, and clean-up is a breeze too.

Fajita stuffed chicken breasts are a wonderful, inexpensive family meal that will please everyone and become one of your ultimate comfort foods. Serve them on their own or with any Mexican-style side dish such as roasted corn, black beans, or cilantro lime rice.

fajita stuffed chicken breasts on a white plate on a white wooden table with cilantro for garnish.

How to Make The Fajita Stuffed Chicken Recipe

Ingredients

  • Onion. I love yellow onions, but any onion will work.
  • Bell Pepper. Combine different colored varieties if desired.
  • Poblano Pepper. This adds a distinct flavor but not a lot of heat.
  • Cream Cheese. You’ll need it softened. You can set it out at room temperature for a couple of hours to get it perfectly softened.
  • Mexican Blend Shredded Cheese. You’ll find this at your supermarket.
  • Chicken Breasts. Large, skinless, and boneless.
  • Extra Virgin Olive Oil. EVOO brings so much flavor to every dish, plus it’s a healthier choice than vegetable oil.

Ingredients for Fajita Seasoning

  • Garlic Powder.
  • Onion Powder.
  • Chili Powder.
  • Cumin.
  • Salt.
  • Black Pepper.
  • Cayenne Pepper. This is optional depending on how much heat you want.
Ingredients for the fajita stuffed chicken recipe: Chicken, cream cheese, Mexican cheese blend, peppers, onions, seasoning blend.

Step-By-Step Instructions for Fajita Stuffed Chicken Breasts

  1. First, combine the spices together with a fork or whisk and set that aside.
  2. Get a large skillet hot with the oil, and then add the vegetables, cooking on medium-high until al-dente.
  3. Remove the vegetables to a bowl and immediately stir in the cream cheese and shredded cheese. Stir until combined and creamy.
  4. Slice a pocket into each chicken breast as deeply as you can without cutting all the way through and season the chicken.
  5. Spoon the filling into each chicken breast.
  6. Add the stuffed chicken breasts back into the same pan, adding more oil as necessary.
  7. Cover and cook the chicken.

Print and save the recipe card for more complete instructions for our fajita stuffed chicken recipe.

A pocket cut into the meat to prepare it for a delicious cream cheese filling.

FAQ

What is the best cut of chicken to use?

We use boneless, skinless chicken breasts in this recipe. You could use boneless chicken thighs for another option. Bone-in will not work with the filling.

How do you keep cheese from melting out of stuffed chicken?

You can secure the edges of the chicken together with toothpicks or a skewer.

We also found if we sliced more of a pocket into the chicken instead of just opening up the chicken breast and sat it with the pocket up that the filling stayed in the chicken breast. That was easiest when we baked it instead of pan frying it.

Do you stuff chicken before cooking?

Stuff the chicken right before cooking to prevent any chance of food-borne bacteria. This is not one of those recipes you want to make ahead on the day before.

How long to cook Stuffed Chicken Breasts 

Test the chicken with an instant-read thermometer in several places. Try and get the thermometer in the chicken and not the filling. Chicken should read 165°F.

Fajita stuffed chicken on a wooden tray with a plate full of chicken in the background.

Tips and Variations for Fajita Stuffed Chicken Breasts

  • We didn’t have to flatten our chicken breasts. We concentrated more on making our cut evenly through the center so both sides would cook evenly.
  • Slice or dice the vegetables thinly and no longer than 1½-2 inch pieces otherwise they will fall out of your filling.
  • Make extra seasoning and store it in an air-tight container for quick and easy meals.
  • If you are looking for an oven-baked fajitas stuffed chicken, this recipe can be baked in an oven-proof safe skillet or baking dish at 375°F for 25 minutes or until fully cooked. Place the filling side up if possible.

Variations

Add the Fajita Vegetables that you like. It’s important to pick vegetables that cook at the same rate. 

  • Colorful Bell Peppers.
  • Onions – Purple, yellow, or sweet all work.
  • Poblano and jalapeno peppers.
  • Mushrooms. Any mushroom will work but I just want to say that shitake mushrooms are so full of flavor.
  • Green or yellow squash such as zucchini.
  • Cheese – We used ⅓ less fat cream cheese and a Mexican blend of shredded cheese.
  • We wouldn’t change out the cream cheese but you can use the full-fat variety.
  • You could use a different variety or combination of varieties of shredded cheese such as cheddar or mozzarella.
Beautiful platter of fajita stuffed chicken breasts with soft lighting.

Storing Leftovers

Refrigerate for 2 to 3 days in an airtight container. We don’t recommend freezing stuffed chicken breasts because it can change the texture of the filling significantly.

If you like to prepare things ahead and get them in the freezer, you could get the chicken breasts ready by cutting and seasoning them as described, and then freeze with the plan of adding your filling when you are ready to thaw and cook the chicken. This makes the meal even faster to cook on a busy weeknight!

What to Serve with Fajita Stuffed Chicken

In our opinion, this recipe doesn’t need a thing. If you’re looking for any sides, here are some of our favorite recipes

If you like this recipe, we would appreciate your comment and a 5-star ⭐️⭐️⭐️⭐️⭐️ review!

Chicken lover? Here are some of our favorites!

Thai Basil Chicken Bowl is a complete meal that’s a little sweet and spicy.

Crockpot Chipotle Chicken Tacos can’t be easier. This chicken is guaranteed juicy and just as spicy as you want.

Instant Pot Chicken and Rice is a complete meal in less than 30 minutes and absolutely delicious!

Sheet Pan Chicken Fajitas couldn’t be any easier! It’s one of those recipes that you can do so much with.

Top down image of two cooked chicken breasts with cheese and peppers over the top and garnished with cilantro.
Print
5 from 9 votes

Fajita Stuffed Chicken Breasts

Fajita Stuffed Chicken recipe stuffs Fajita seasoned chicken breasts with crunchy veggies and a creamy cheese mixture for a delicious one-dish meal that's ready in 30 minutes.
Prep Time 20 mins
Cook Time 25 mins
Servings 6
Author Julie Menghini

Ingredients

Fajita Seasoning

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne optional

Filling

  • 1/2 onion thinly sliced
  • 1 bell pepper combine different colored varieties if desired
  • 1 poblano pepper
  • 4 oz cream cheese softened
  • 2 cups Mexican blend shredded cheese
  • 6 chicken breasts large, skinless, boneless
  • extra virgin olive oil

Instructions

  • Combine the spices together in a small bowl. Set aside.
  • In a large skillet, drizzle the bottom with olive oil. When hot, add the vegetables and cook over a medium-high heat until al dente.
  • Remove the vegetables to a bowl and immediately stir in the cream cheese and shredded cheese. Stir until combined and creamy.
  • Slice a pocket into each chicken breast as deeply as you can without cutting all the way through. Sprinkle the seasoning on the inside and outside of each chicken breast.
  • Spoon the filling into each chicken breast.
  • Add the stuffed chicken breasts back into the same pan (adding more oil if necessary.
  • Cover and cook for 10 to 12 minutes over medium heat. Flip over the chicken breast and cook for an additional 10 to 15 minutes or until fully cooked through. Test with an instant-read thermometer in several spots. Chicken should be cooked to an internal temperature of 165°F
  • Chicken can also be baked in an oven-proof safe skillet or baking dish at 375°F for 25 minutes or until fully cooked.

Nutrition

Calories: 346kcal | Carbohydrates: 5g | Protein: 35g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 751mg | Potassium: 590mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1366IU | Vitamin C: 43mg | Calcium: 282mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!
Recipe Rating




Kathleen Pope

Sunday 8th of August 2021

We eat a lot of chicken in this house, and sometimes you get stuck, thank you for un-sticking us! This was fabulous!

Julie Menghini

Monday 9th of August 2021

Thank you, Kathleen! We eat a lot of chicken here too.

Sandra Shaffer

Saturday 10th of July 2021

I'm always looking for new ways to serve chicken. This came out delicious and will become a regular meal in our house. 30 minute dishes are the best!

Julie Menghini

Saturday 10th of July 2021

Thank you, Sandra! We sure loved the combination and the overall result of this recipe!

Ann

Thursday 8th of July 2021

Such a stellar recipe! What could be better than chicken stuffed with cheese, onion and peppers? Yum!

Julie Menghini

Friday 9th of July 2021

Thank you, Ann! This is a killer dinner I must say.

Mary A Marshall

Wednesday 7th of July 2021

I am going to definitely try this. Thank you!

Julie Menghini

Wednesday 7th of July 2021

Thank you, Mary! It's rich and delicious!

Jenn

Saturday 3rd of July 2021

This is a clever and tasty way to combine the flavors of fajitas! I love all the veggies in this dish and will be making it again and again it was that good!

Julie Menghini

Sunday 4th of July 2021

Thanks, Jenn! We love this one too!