Description
This Fajita Stuffed Chicken recipe features tender chicken breasts filled with sautéed bell peppers, onions, and melted Monterey Jack cheese. Seared to perfection and baked until juicy and cooked through, it’s a flavorful and satisfying meal perfect for a quick weeknight dinner.
Ingredients
Scale
Vegetables and Filling
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 small onion, diced
- 1 cup shredded Monterey Jack cheese
Chicken and Seasoning
- 16-20 ounces boneless, skinless chicken breasts
- 2 teaspoons taco seasoning
- 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 soften and develop a light brown color. Once done, remove the skillet from heat and set aside the sautéed vegetables.
- Prepare Chicken: Butterfly each chicken breast by carefully slicing through the side to create a pocket for the filling. Season both sides of the chicken breasts evenly with taco seasoning to infuse flavor.
- Stuff and Sear: Fill each butterflied chicken breast pocket with the sautéed bell pepper and onion mixture along with the shredded Monterey Jack cheese. Secure the filling with toothpicks if necessary. Add more olive oil to the skillet if needed, then sear the stuffed chicken breasts on both sides over medium heat until they are browned and have a nice crust.
- Bake: Transfer the cast-iron skillet with the seared stuffed chicken breasts directly into the preheated oven. Bake for 15 to 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), ensuring it is fully cooked and juicy.
- Serve: Remove the chicken from the oven and serve hot, garnished with fresh lime wedges. Complement the dish with your favorite toppings like sour cream, guacamole, salsa, or pico de gallo to enhance the fajita flavors.
Notes
- Use a meat thermometer to ensure the chicken is safely cooked to 165°F (74°C).
- To keep the filling secure, toothpicks are helpful but be sure to remove them before serving.
- Feel free to substitute Monterey Jack cheese with cheddar or pepper jack for a spicy twist.
- For a gluten-free version, confirm that your taco seasoning is gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
