Description
A flavorful and colorful Fajita Stuffed Chicken recipe that combines tender chicken breasts with sautéed bell peppers, onions, and a blend of southwestern spices, all baked to perfection and topped with melted cheddar cheese. Perfect for a satisfying and wholesome dinner.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
Toppings
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the stuffed chicken.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add sliced red and yellow bell peppers along with the sliced onion. Cook for 5-7 minutes until the vegetables are soft and slightly caramelized, then remove from heat and set aside.
- Mix Seasonings: In a small bowl, combine chili powder, cumin, garlic powder, smoked paprika, salt, and pepper to create the seasoning blend.
- Prepare Chicken: Carefully cut a pocket into each chicken breast. Rub the seasoning mixture evenly onto the outside of each chicken breast.
- Stuff Chicken: Fill each chicken breast pocket with the sautéed bell peppers and onions, then add a portion of shredded cheddar cheese inside the pocket.
- Bake: Place the stuffed chicken breasts into a greased baking dish. Bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
- Rest and Garnish: Let the stuffed chicken rest for 5 minutes after baking to allow juices to redistribute. Garnish with freshly chopped cilantro if desired before serving.
Notes
- Ensure chicken breasts are evenly sized for uniform cooking.
- You can substitute cheddar cheese with pepper jack for added spice.
- To speed up cooking, use thinner chicken breasts or pound them to even thickness.
- Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with rice, tortillas, or a fresh salad for a complete meal.
