Description
This Fajita Stuffed Chicken recipe features juicy boneless chicken breasts stuffed with a flavorful sautéed mixture of bell peppers, onions, and melted Monterey Jack cheese. Searing the chicken on the stove creates a golden crust before finishing in the oven to juicy perfection. Served with fresh lime wedges and your favorite Mexican-inspired toppings, this dish offers a delicious and colorful meal perfect for a weeknight dinner.
Ingredients
Scale
Vegetables and Protein
- 1 bell pepper, diced
- 1 small onion, diced
- 16-20 ounces boneless, skinless chicken breasts
Seasonings and Oils
- 1 tablespoon olive oil
- 2 teaspoons taco seasoning
Dairy
- 1 cup shredded Monterey Jack cheese
Serving
- 1 lime, cut into wedges (for serving)
Instructions
- Preheat and Sauté Vegetables: Preheat your oven to 350°F (177°C). Heat olive oil in a cast-iron skillet over medium heat. Add the diced bell pepper and onion, cooking until they are softened and lightly browned. Once cooked, remove from heat and set aside.
- Prepare Chicken: Butterfly each chicken breast by slicing horizontally through the side to create a pocket for the filling. Season both sides generously with taco seasoning to infuse the chicken with bold flavor.
- Stuff and Sear Chicken: Fill each chicken breast pocket with the sautéed bell pepper and onion mixture and shredded Monterey Jack cheese. Secure the openings with toothpicks if needed. If the skillet is dry, add a little more olive oil, then sear the stuffed chicken breasts on both sides over medium heat until browned and golden.
- Bake Chicken: Transfer the entire cast-iron skillet with the seared chicken breasts to the preheated oven. Bake for 15 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and juicy.
- Serve: Serve the fajita stuffed chicken hot with fresh lime wedges for squeezing over, alongside your choice of favorite toppings such as sour cream, guacamole, salsa, or pico de gallo for added flavor and freshness.
Notes
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Butterflying the chicken breasts allows for more filling and even cooking.
- To keep the filling secure while cooking, toothpicks are helpful but remember to remove them before serving.
- Feel free to customize the filling with additional fajita veggies like sliced jalapeños or mushrooms for extra flavor.
- Leftover stuffed chicken can be refrigerated for up to 3 days and reheated before serving.
