Fajita Stuffed Chicken
Looking for a delicious meal that will impress everyone? Look no further; this easy Fajita Stuffed Chicken Recipe is absolutely delicious. Plump, juicy stuffed chicken breasts with onions, bell peppers, fajita seasoning, and lots of melted cheese!
We love eating tacos and other Mexican flavored dishes, but once in a while, I want something extra special. That’s where this stuffed chicken swoops in and saves the day. It’s not your typical chicken or taco dish, and that is what I love about it.
When the aroma of the fajita-stuffed chicken hits your nose, expect your stomach to start to rumble. And the best part is when you bite into it, it’s even more succulent and flavorful than it smells.
If you love this chicken breast recipe, try my Grilled Stuffed Chicken Breast. After that, my Chicken Fajita Nachos are a must!
Ingredients
- Chicken Breasts – You’ll need to slice a pocket into each breast with a sharp knife so you can stuff it. For juicy chicken breasts choose medium-sized breasts, not huge ones.
- Onion – Use a large onion and slice it very thin. It will cook much easier and faster the thinner you cut it.
- Red Bell Pepper – While you can actually use any kind of bell pepper, I like red because it’s sweeter and adds some extra flavor to the chicken.
- Cheddar Cheese – The cheese is optional and can be omitted. I find it’s easiest to use sliced cheese because it’s a lot less pain to work with. We like cheddar, but you could use mozzarella or any other kind you want.
- Fajita Seasoning – The key ingredient is the fajita seasoning. You can use anything you like, but that’s where a lot of the flavor comes from. We especially love my keto fajita seasoning! All you need is the common spices shown below: salt, black pepper, garlic powder, onion powder, cumin, paprika, chili powder, and then you can vary the heat by the amount of crushed red pepper or cayenne you use.
See quantities in the recipe card.
How To Make Fajita Stuffed Chicken
Step One: Start by warming the oven to 400 degrees. Then prepare a large casserole dish. Add in the oil, followed by the onions and peppers.
Bake them for 15 minutes, so they soften up. Mix half the fajita seasoning into the softened vegetables.
Alternatively, you can saute the vegetables over medium heat.
Step Two: Open each pouch you cut into the chicken. Add the onion mixture to each little pocket. Then, close up the pieces of chicken.
Lay the chicken breasts in the baking dish and add the rest of the fajita seasoning on top.
Step Three: Bake the chicken for 35-40 minutes. The chicken should be cooked all the way through. I always check the meat with a thermometer. Try to remove the chicken from the oven at 158 or 159 degrees. As it rests, it will come up to 160. This ensures tender, juicy chicken.
NOTE: During the last 10 minutes of baking time, you can add cheese on top of each piece of chicken. This is optional.
Variations
- Spicy – In the mood for something spicy? No problem, add in a few extra red pepper flakes, a sprinkle of cayenne pepper, or top with pepper jack cheese. If you love jalapeno peppers, go ahead and slice some up and add to the onions and peppers.
- Tomatoes – Add some roasted or sliced fresh tomatoes to each pouch before cooking.
- Cheese – Want an extra cheesy filling? Mix some cream cheese or shredded cheddar into the onions and peppers before adding them to the chicken.
- Toppings – Top with salsa, sour cream, green onions, cilantro, or guacamole for some added flavors.
- Sides – Serve with Mexican rice and black beans, a green salad, cauliflower rice for low carb, or my Green Chile Cauliflower Casserole
- Lime – Serve with a few fresh lime wedges. Or drizzle with some fresh lime juice right before serving.
Common Questions
This should not be a problem with the method I use of cutting a pouch into the chicken breast. But, if you have an issue with the ingredients falling out, go ahead and add some toothpicks around the edges. This should prevent any problems. Just remove the toothpicks after the chicken is cooked and before you serve it.
Sure! I use chicken thighs in my chicken fajita casserole. Using chicken thighs is more than acceptable, but they may be harder to stuff because they are generally smaller than breasts. Also, you need to use boneless skinless thighs for the best results. If you opt for chicken with bones, it’s going to be a huge pain to eat. I want to make sure you know that using chicken thighs is going to taste great, but it’s going to yield different results than breasts. Chicken thighs are dark meat and have a higher fat content. Use whatever chicken you like the most.
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Fajita Stuffed Chicken
Ingredients
- 4 chicken breasts cut ¾ of the way through to create a pouch
- 1 onion very thinly sliced
- 1 red pepper very thinly sliced
- 2 tbsp fajita seasoning
- 4 slices of cheddar cheese optional
Instructions
- Preheat oven to 400. Drizzle the oil in a large casserole dish. Add the peppers and onions. Bake covered for 15 minutes to soften. Mix in half the seasoning.
- Open each chicken breast to expose the inside. Divide the onion and pepper between the chicken breasts. Close the chicken breasts so the onions and peppers are inside. Place the chicken breasts in the casserole dish. Sprinkle the tops with the remaining seasoning.
- Bake for 35-40 minutes until the chicken is fully cooked.
- Optional: top each piece of chicken with cheddar cheese for the last 10 minutes of baking.
Notes
Nutrition
Published January 15, 2021. Revised and Republished July 14, 2025.
Loved this! My son liked it too (picky eater) and even used the last little bit in a quesadilla.