Dinner

Fajita Stuffed Chicken Recipe

ByClara Bennett November 10, 2025November 10, 2025

Introduction

This Fajita Stuffed Chicken recipe combines tender chicken breasts with a flavorful mix of sautéed vegetables and melted pepper jack cheese. It’s a delicious, satisfying meal that brings the vibrant flavors of fajitas right to your plate.

The image shows three large pieces of cooked chicken breast in a black pan. One piece is being held by black tongs, revealing a stuffing inside made of several layers: a bottom layer of sautéed red bell pepper strips, a middle layer of melted cheese stretching slightly, and a top layer of cooked onion slices mixed with some small pieces of mushrooms. The chicken is seasoned and grilled, showing a golden-brown to slightly charred texture on the outside. The background is blurred, showing whole and sliced green limes on a wooden board and some green herb leaves near the bottom edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil (divided)
1/2 small white onion (diced)
1 large red bell pepper (diced)
2 large white or cremini mushrooms (diced)
1 teaspoon minced garlic (about 1 clove)
4 large boneless skinless chicken breasts
1 cup shredded pepper jack cheese
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon salted butter
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro (for garnish)

Instructions

Step 1: Dice the onion, red bell pepper, and mushrooms into small 1/4-inch pieces. Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Add the diced vegetables and cook until tender, about 5 to 7 minutes. Stir in the minced garlic and cook for an additional 1 minute. Remove the vegetables from the pan and set aside in a small bowl.
Step 2: Prepare the chicken breasts by butterflying them: slice each breast horizontally without cutting all the way through so they open like a book. Alternatively, place the chicken between plastic wrap or parchment paper and pound them to 1/4-inch thickness using a meat tenderizer or rolling pin.
Step 3: Spoon the sautéed vegetables into the center of each chicken breast. Sprinkle with shredded pepper jack cheese. Fold the chicken breasts over to enclose the filling and secure with toothpicks if needed.
Step 4: In a small bowl, mix together ground cumin, chili powder, onion powder, salt, and crushed red pepper flakes (if using). Sprinkle this spice mixture evenly over the stuffed chicken breasts.
Step 5: Clean the skillet and return it to medium-high heat. Add the remaining tablespoon of olive oil and the salted butter to the pan. Place the stuffed chicken breasts in the skillet and cook for 8 to 10 minutes per side, or until the chicken reaches an internal temperature of 165℉.
Step 6: Drizzle the cooked chicken with lime juice and garnish with freshly chopped cilantro before serving.

Tips & Variations

Use a meat thermometer to ensure the chicken is perfectly cooked and juicy.
Swap pepper jack cheese for cheddar or Monterey Jack if preferred.
Add sliced jalapeños to the vegetable mix for extra heat.
Serve with warm tortillas and your favorite salsa for a complete fajita experience.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a microwave until warmed through. Avoid overcooking to keep the chicken tender.

How to Serve

A slice of cooked chicken breast sits on a white plate, topped with a colorful mix of sautéed vegetables including soft red bell peppers and sliced mushrooms. The chicken looks juicy and lightly browned, with the vegetables adding orange and pale beige colors on top. Two lime slices are placed to the side, adding green contrast. A silver fork and a knife with a black handle are cutting into the chicken, showing the tender white inside. Some cooked vegetables and sauce are scattered beside the main slice. The background shows part of a black cast iron pan and a red bell pepper beside it on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used and will add extra juiciness. Adjust cooking time as thighs may take slightly longer to cook through.