Stuffed Fajita Chicken

Change up your weekly meal plan with this easy-to-make stuffed fajita chicken recipe. This dish features tender veggies, juicy chicken, and a savory filling that packs flavor into every bite.

chicken fajita stuffed with a cheese mixture filling, garnished, and served with white rice

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If you are a fan of fajitas then you will absolutely love this stuffed chicken! This tener, juicy chicken features all of the best parts of a well-made fajita. As the chicken bakes, it absorbs the flavor of the veggie mix and the cream cheese filling so that you get that classic fajita flavor in every bite.

One of my favorite things about this stuffed fajita chicken is how easy it is to customize. Switching up the cheese and spice mix are easy ways to add new flavor to your dish.

Ingredients to Make Stuffed Fajita Chicken

  • Olive Oil—Is used to cook the veggies and give them a tender texture. 
  • Bell Pepper—We like to use a mix of red, yellow, and orange bell peppers.
  • White Onion—Can be replaced with yellow onion to add a little bit of sweetness to the dish.
  • Garlic Powder—Can be replaced with freshly minced garlic if you have any.
  • Salt—To amplify the flavors of the other ingredients.
  • Cream Cheese—Serves as the base of your filling.
  • Cheddar Cheese—Preferably sharp cheddar.
  • Fajita Seasoning—A fragrant, prepackaged blend of spices that fills the chicken with flavor.
  • Chicken Breast—Boneless and skinless.
various bowls with ingredients, chicken breasts, veggies, oil, and spices

How to Make Stuffed Fajita Chicken

Preheat the oven to 375 degrees. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onions and cook 2-3 minutes, until they just start to soften. Add the sliced bell peppers, kosher salt and garlic powder, and cook 3-4 more minutes, until the peppers are crisp-tender. Turn off the heat and set aside.

Mix together cream cheese and half of the fajita seasoning then the sharp cheddar cheese. Stir until well combined.

Cut a pocket in each of the chicken 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 all the way 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 chicken breasts with the remaining fajita seasoning. 

Drizzle the remaining olive oil in a large baking pan. Arrange the chicken 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 degrees.

Notes & Tips

How to Store and Reheat Your Leftovers

You can store your leftover fajita stuffed chicken in the fridge for 4-5 days in an airtight container. If you have any leftover veggies or cream cheese filling, they can be stored in separate containers for up to 5 days. The veggies can be reheated and served alongside your chicken and the cream cheese mixture makes a great chip dip! Reheat your leftover chicken in the microwave for about a minute, or until the center of the chicken is warm.

Expert Tips and Tricks

  • The exact size of your chicken breasts will determine how much of the filling you need. 
  • Leftover veggies are great served on the side or spooned over the top of your chicken after it is done cooking. Be careful to cross-contaminate your veggies when stuffing the raw chicken.
  • You can close the chicken breasts with toothpicks to help keep them sealed as they bake. We don’t typically have an issue with the filling falling out, but it is an easy precaution if you’re worried about it.
  • Room temperature cream cheese will be easier to work with than cold cream cheese and will require less time in the microwave.
  • For a spicier dish, try switching out the cheddar cheese for pepper jack cheese. 
fajita stuffed chicken served with white rice

FAQs

How do I get soft fajita veggies?

The key to getting soft, tender fajita veggies is making sure you cook them properly. You want to make sure that the oil you are using is heated before adding your veggies so they cook in the oil rather than becoming saturated in it. You also want to make sure you don’t turn up the heat too much. If your pan is too hot then the veggies will begin to char before they are tender all the way through, preventing that soft texture you are looking for.

What sides should I serve with my chicken?

One of the best parts of this dish is how versatile it is. Some of our favorite side dishes to include with this chicken include spanish rice, refried beans, mexican street corn, or a freshly made salad. The versatility of this dish makes it easy to pair with a wide variety of sides, so don’t be afraid to get creative!

Can I make my own fajita seasoning?

Of course! If you don’t want to run to the store for fajita seasoning or just want to add your own personal touch to this recipe then you can easily make your own fajita spice mix. Simply mix together 3 teaspoons of chili powder along with 1 teaspoon of onion powder, garlic powder, paprika, sugar, salt, cumin, and cayenne powder.

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Stuffed Fajita Chicken

Course: DinnerDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Ingredients

  • 2 tablespoons olive oil, divided

  • 1 bell pepper, sliced

  • 1 small white onion, sliced

  • ¼ teaspoon garlic powder

  • ½ teaspoon kosher salt

  • 4 ounces cream cheese, softened

  • ¼ cup shredded sharp cheddar cheese

  • 1 ounce packet fajita seasoning, divided

  • 4 chicken breasts

Directions

  • Preheat the oven to 375 degrees.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onions and cook 2-3 minutes, until they just start to soften. Add the sliced bell peppers, kosher salt and garlic powder, and cook 3-4 more minutes, until the peppers are crisp-tender. Turn off the heat and set aside.
  • Mix together cream cheese and half of the fajita seasoning then the sharp cheddar cheese. Stir until well combined.
  • Cut a pocket in each of the chicken 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 all the way 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 chicken breasts with the remaining fajita seasoning.
  • Drizzle the remaining olive oil in a large baking pan. Arrange the chicken 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 degrees.

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Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog


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