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Fajita Stuffed Chicken Breasts

Fajita Stuffed Chicken Breasts

If you like chicken fajitas, you'll love this version. Easy to make and so good!!

Course Main Dish
Cuisine Mexican
Keyword fajita stuffed chicken breasts
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4


  • 2 t. onion powder
  • 1 t. garlic powder
  • 1 t. ground cumin
  • 3/4 t. salt
  • 1/2 t. dried oregano
  • 1/2 t. paprika
  • 1/2 t. black pepper
  • 1/4 t. cayenne pepper
  • 2 T. olive oil
  • 3 multicolored bell peppers, thinly sliced
  • 1 small red onion, thinly sliced
  • 2 t. olive oil
  • 4 8 oz. boneless, skinless chicken breasts
  • 1/2 c. shredded pepper Jack cheese
  • Avocado, Greek yogurt, chopped cilantro Optional, for serving


  1. Preheat oven to 400.

  2. Combine onion powder, garlic powder, cumin, salt, oregano, paprika, black and cayenne peppers.

  3. Heat 2 T. olive oil in a large ovenproof skillet over medium.

  4. Add bell peppers, onion and 1 T. of the seasoning mixture.

  5. Cook, stirring often, until vegetables soften, 8-10 minutes.

  6. Slice into the side of each chicken breast to form a large pocket, being careful not to cut through.

  7. Coat chicken with 2 t. olive oil and remaining seasoning mixture.

  8. Stuff chicken evenly with vegetable mixture and shredded cheese.

  9. Place chicken in skillet and put in the oven.

  10. Bake until cooked through and chicken registers 165 degrees in the thickest portion, 25-30 minutes.

  11. Serve with avocado, yogurt and cilantro (if wanted),

Recipe Notes

Recipe originally in People Magazine.