Description
This Fajita Stuffed Chicken recipe combines tender boneless chicken breasts with a flavorful stuffing of sautéed bell peppers, onions, and melted cheddar cheese, seasoned with classic fajita spices. Baked to juicy perfection, it’s an easy, colorful dish perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Vegetables and Cheese
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the stuffed chicken.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the sliced red and yellow bell peppers along with the sliced onion. Sauté for 5-7 minutes until the vegetables are soft and slightly caramelized, then remove from heat and set aside.
- Prepare Seasoning Mix: In a small bowl, combine chili powder, cumin, garlic powder, smoked paprika, salt, and pepper to create the fajita seasoning blend.
- Stuff Chicken Breasts: Carefully cut a pocket into each chicken breast being cautious not to cut all the way through. Rub the seasoning mixture evenly over the outside of each chicken breast. Stuff each pocket with the sautéed peppers and onions along with a little shredded cheddar cheese.
- Bake: Place the stuffed chicken breasts in a greased baking dish. Bake in the preheated oven for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Rest and Garnish: Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute. Garnish with freshly chopped cilantro if desired before serving.
Notes
- Make sure not to overstuff the chicken breasts to avoid tearing.
- If you prefer a spicier dish, add a pinch of cayenne pepper to the seasoning mix.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lower-fat option, use reduced-fat cheddar cheese or omit the cheese entirely.
