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Fajita Stuffed Chicken Recipe

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★★★★★

4.9 from 80 reviews

This Fajita Stuffed Chicken recipe features tender chicken breasts stuffed with a flavorful mixture of sautéed onions, bell peppers, mushrooms, and melted pepper jack cheese. Seasoned with classic fajita spices and cooked on the stovetop to juicy perfection, it’s a delicious and satisfying meal perfect for any night of the week. A fresh squeeze of lime juice and a sprinkle of cilantro brighten the dish for an authentic Tex-Mex flair.

Ingredients

Scale

Vegetable Filling

  • 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)

Chicken and Seasoning

  • 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)

Cooking and Garnish

  • 1 tablespoon salted butter
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro (for garnish)

Instructions

  1. Prepare the vegetable filling: 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. Sauté the diced vegetables until tender, approximately 5 to 7 minutes. Add the minced garlic and cook for an additional 1 minute. Remove the mixture from the skillet and set aside in a small bowl.
  2. Prepare the chicken breasts: Butterfly each chicken breast by slicing horizontally through the thickest part, without cutting all the way through, so they open like a book. Alternatively, place the chicken between plastic wrap or parchment and pound to about 1/4-inch thickness with a meat tenderizer or rolling pin.
  3. Stuff the chicken: Spoon the sautéed vegetable mixture into the center of each chicken breast. Sprinkle 1 cup of shredded pepper jack cheese over the vegetables. Fold the chicken breasts over to enclose the filling, securing with toothpicks if necessary.
  4. Season the stuffed chicken: In a small bowl, combine ground cumin, chili powder, onion powder, salt, and crushed red pepper flakes (if using). Sprinkle this spice mixture evenly over the stuffed chicken breasts.
  5. Cook the chicken: Wipe out the skillet used for the vegetables and return to medium-high heat. Add the remaining 1 tablespoon olive oil and 1 tablespoon salted butter. Place the stuffed chicken breasts in the skillet and cook for 8 to 10 minutes per side, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
  6. Finish and garnish: Drizzle the cooked chicken breasts with 2 tablespoons of fresh lime juice. Garnish with 2 tablespoons of chopped fresh cilantro before serving for a fresh, vibrant touch.

Notes

  • Butterflying or pounding the chicken breasts ensures even cooking and helps prevent the chicken from drying out.
  • Use a meat thermometer to confirm an internal temperature of 165°F for safe consumption.
  • Adjust crushed red pepper flakes to control the spice level according to your preference.
  • To keep this recipe gluten-free, double-check that the spices and cheese are gluten-free certified.
  • Removing toothpicks before serving is important to avoid choking hazards.

Keywords: Fajita Stuffed Chicken, Tex-Mex Chicken Breast, Stuffed Chicken, Pepper Jack Chicken, Chicken Fajitas, Skillet Chicken

Find it online: https://kitchenbyclara.com/fajita-stuffed-chicken-recipe/