Fajita Stuffed Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 chicken breasts
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Calories
429 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Fajita Stuffed Chicken
Description
In this Fajita Stuffed Chicken recipe, diced onion, red bell pepper, and mushrooms are sautéed in olive oil with garlic until tender and aromatic. The chicken breasts are carefully butterflied or pounded thin to create a pocket or flat surface for stuffing. The cooked vegetables are combined with shredded pepper jack cheese to provide a mixture with spice and creaminess.
The chicken breasts are then filled with the vegetable and cheese mixture and folded or closed, secured with toothpicks if needed. The seasoning blend of cumin, chili powder, onion powder, salt, and optional red pepper flakes imparts classic fajita flavor to the dish. The assembled chicken breasts are cooked either on the stovetop skillet or baked in a 400-degree oven until fully cooked and the cheese melts inside.
This dish provides a flavorful, hearty entrée with warm spices and a melted, cheesy filling. It can be garnished with fresh cilantro and finished with lime juice to brighten the flavors. It pairs well with simple sides like rice, beans, or salads.
Ingredients
- 2 tablespoons olive oil divided
- 1/2 small white onion diced
- 1 large red bell pepper diced
- 2 large white mushrooms diced, or cremini mushrooms
- 1 teaspoon garlic about 1 clove, minced
- 4 large chicken breast boneless skinless
- 1 cup pepper jack cheese shredded
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes optional, crushed
- 1 tablespoon butter salted
- 2 tablespoons lime juice
- 2 tablespoons cilantro for garnish, chopped, fresh
Instructions
- Dice 1/2 small white onion, 1 large red bell pepper, and 2 large white or cremini mushrooms into small 1/4-inch pieces. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add in the diced veggies and cook until tender, about 5 to 7 minutes. Add 1 teaspoon minced garlic during and cook 1 minute more. Remove from the pan and place into a small bowl and set aside.
- If your chicken breasts are thick, use a sharp knife to butterfly each breast by slicing them in half horizontally, without cutting all the way through, so they open like a book. Alternatively, place the chicken between two sheets of plastic wrap or parchment paper and use a meat tenderizer or rolling pin to pound them out to a 1/4-inch thickness.
- Spoon veggies into the middle. Sprinkle with 1 cup shredded pepper jack cheese. Fold chicken breasts over so filling is inside. Secure with toothpicks if needed.
- In a small bowl combine 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon crushed red pepper flakes(if using). Sprinkle over chicken breasts.
- Wipe out the skillet you used for the vegetables and return to medium-high heat. Add remaining 1 tablespoon olive oil to the pan along with 1 tablespoon salted butter. Add in chicken breasts and cook for 8 to 10 minutes per side, or until chicken reaches an internal temperature of 165℉.
- Drizzle with 2 tablespoons lime juice before serving and garnish with freshly chopped 2 tablespoons chopped fresh cilantro (optional).
Notes
- For a hands-off option, bake the stuffed chicken in a greased 9x13-inch pan at 400°F for about 30 minutes until cooked through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4chicken breasts
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1breast | |
| Calories | 429kcal | 21% |
| Carbohydrates | 8g | 3% |
| Protein | 56g | 112% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 169mg | 56% |
| Sodium | 721mg | 30% |
| Potassium | 1058mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1455IU | 29% |
| Vitamin C | 52.1mg | 58% |
| Calcium | 241mg | 24% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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