Description
This Fajita Stuffed Chicken recipe features tender chicken breasts filled with sautéed bell peppers, onions, and melted Monterey Jack cheese. It’s a flavorful, protein-packed dish that’s seared to perfection on the stovetop before being baked to juicy tenderness. Ready in just 30 minutes, it’s a delicious weeknight dinner that pairs perfectly with lime wedges and classic Mexican-inspired toppings like sour cream, guacamole, and salsa.
Ingredients
Scale
Vegetables and Aromatics
- 1 bell pepper, diced
- 1 small onion, diced
- 1 lime, cut into wedges (for serving)
Chicken and Seasoning
- 16-20 ounces boneless, skinless chicken breasts
- 2 teaspoons taco seasoning
Dairy
- 1 cup shredded Monterey Jack cheese
Oils and Fats
- 1 tablespoon olive oil
Instructions
- Preheat Oven and Sauté Vegetables: Preheat your oven to 350°F (177°C). Heat the olive oil in a cast-iron skillet over medium heat. Add the diced bell pepper and onion and cook until softened and lightly browned, about 5-7 minutes. Remove the skillet from heat and set the vegetables aside.
- Prepare Chicken: Butterfly the chicken breasts by slicing horizontally through the side to create a pocket for the filling. Season both sides generously with the taco seasoning to infuse the chicken with flavor.
- Stuff and Sear Chicken: Spoon the sautéed bell pepper and onion mixture into the pocket of each chicken breast. Add the shredded Monterey Jack cheese on top of the filling. Use toothpicks to secure the opening if needed. Add a little more olive oil to the skillet if necessary and sear the stuffed chicken breasts on both sides until browned, about 3-4 minutes per side.
- Bake the Chicken: Transfer the skillet directly to the preheated oven. Bake the stuffed chicken breasts for 15-25 minutes or until the internal temperature reaches 165°F (74°C) and the cheese is melted and bubbly.
- Serve: Remove the toothpicks carefully. Serve the fajita stuffed chicken hot with fresh lime wedges and your choice of toppings such as sour cream, guacamole, salsa, or pico de gallo for an extra burst of flavor.
Notes
- Butterflying the chicken breasts creates a perfect pocket to hold the filling securely.
- If you don’t have a cast-iron skillet, any oven-safe skillet will work for searing and baking.
- Feel free to substitute the bell pepper color based on your preference (red, yellow, or green).
- To make this recipe spicier, add diced jalapeños to the sautéed vegetables or use a spicier taco seasoning blend.
- Ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked and safe to eat.
