At my house, we could eat Mexican food every day! So I'm always looking for new ways to switch up the traditional Mexican flavors. These fajita stuffed chicken breasts are a great way to have tortilla free chicken fajitas.
Juicy chicken breasts are stuffed with gooey cheese, bell peppers and onions then topped with a blend of Southwest spices before being oven baked until tender and delicious. This flavorful chicken dinner recipe is perfect served with black beans and Mexican rice, or even cauliflower rice if you want more veggies. My whole family loves this recipe (even the picky eater), so I know you will too!
If you love Mexican food as much as we do, then next time you simply must make my Dutch Oven Carnitas recipe (we can't get enough of this one!) or my easy baked chicken tacos.
Ingredient Notes
This low carb recipe uses just a few simple ingredients that can be found in any grocery store. This easy dinner is naturally gluten free and made dairy free with vegan cheese products.
- Chicken Breasts - Use boneless, skinless chicken breasts here, I don't find chicken thighs to be large enough to stuff well. You'll want larger sized breasts so you can slice into them to create a pocket for the stuffing. I typically look for breasts that are around ½ pound each.
- Taco Seasoning (or Fajita Seasoning) - Since taco and fajita seasonings are very similar in their makeup, I always use my homemade taco seasoning for this recipe. You can choose a store bought Fajita seasoning if you prefer. Just make sure to find one marked gluten free if you're following a gluten free diet.
- Bell Peppers - I like to use a mix of whatever color bell peppers we have on hand. You can use green, red, orange, or yellow bell peppers here. You could even add in a few jalapeno peppers if you like things spicy.
- Cream Cheese & Shredded Cheese - I use Violife vegan cheese and cream cheese to make this recipe dairy free. If you're not dairy free, use regular cream cheese and shredded cheddar cheese in the same measure.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy cream cheese and shredded cheddar cheese in the same measure.
- Make it Spicy - Add a thinly sliced jalapeno to the bell peppers when sauteing and stuff them inside the chicken for extra heat!
How to Make Fajita Stuffed Chicken Breasts in the Oven
This delicious stuffed chicken breast recipe is really easy to make and most of the cook time is hands-off. Before you prepare the filling, preheat your oven to 375F degrees.
STEP 1: Add 1 tablespoon of oil to a large skillet over medium high heat. Once the oil is hot, add the sliced onions, bell peppers, salt and garlic powder to the pan. Cook until the vegetables are a little bit softened with some charred spots.
STEP 2: Add the cream cheese, shredded cheese and half of the taco seasoning to a small bowl. Stir well until creamy and loose enough to spread.
STEP 3: Slice each chicken breast open from one side, leaving the center attached (a butterfly cut).
It's easiest to do this if you place chicken flat and slice in with the knife (horizontal) parallel to the cutting board surface.
STEP 4: Spread a generous portion of the cream cheese mixture on one side of the open chicken breast. I use about 2-3 tablespoons. Then top it with some of the cooked vegetables.
STEP 5: Fold the chicken breast closed over the fajita stuffing. Coat both sides of the chicken breast with the remaining taco seasoning.
STEP 6: Spread the remaining oil in your baking dish or oven proof skillet and place the stuffed chicken breasts on top of the oil. Now you're ready to bake!
Expert Tips
- For best results, bake the chicken in an even layer without any pieces overlapping. Cooking time will vary based on the thickness of your chicken breasts.
- Always check the temperature with an instant-read thermometer. The internal temperature of the chicken will be 165F at the thickest part when it's cooked through.
- Be careful not to overcook, as chicken breasts can dry out easily.
Storage
Store leftover chicken breasts in an airtight container in the refrigerator for up to 3-4 days. Reheat chicken in short bursts in the microwave on medium heat, so you don't overcook the chicken. The internal temperature should be 165F before serving.
More delicious chicken recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Fajita Stuffed Chicken Breasts
Ingredients
- 2 Tablespoons extra virgin olive oil divided
- 1 Cup Bell Pepper sliced (I used ⅓ each of red, yellow and orange bell peppers for color)
- ½ Cup White Onion sliced
- ¼ teaspoon Garlic Powder
- ½ teaspoon Salt
- 4 ounces Vegan Cream Cheese
- ¼ Cup Vegan Shredded Cheese
- 3 Tablespoons taco seasoning divided
- 1 ½ pounds Boneless Skinless Chicken Breasts
Instructions
- Preheat the oven to 375 °F (191 °C)
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onions, bell peppers, garlic powder and salt. Cook until the vegetables are softened and have some charred spots. Turn off the heat and set aside.2 Tablespoons extra virgin olive oil, 1 Cup Bell Pepper, ½ Cup White Onion, ¼ teaspoon Garlic Powder, ½ teaspoon Salt
- Warm the cream cheese in a small bowl in the microwave, until its warm enough to stir (approximately 30-45 seconds). Add the shredded cheese and 1 ½ tablespoons of the taco seasoning. Stir until well combined.4 ounces Vegan Cream Cheese, ¼ Cup Vegan Shredded Cheese, 3 Tablespoons taco seasoning
- Place the chicken breast flat on a cutting board. Lay your hand flat on top of the chicken breast, and insert the tip of a sharp knife into the breast parallel to the cutting board. Slowly run the knife through the chicken from top to bottom, being careful not to cut all the way through the back of the breast leaving one side connected. This is a butterfly cut.1 ½ pounds Boneless Skinless Chicken Breasts
- Spread 2-3 tablespoons of cream cheese mixture inside each chicken breast. Top the cheese with cooked onions and peppers, and press the chicken breast closed.
- Sprinkle the chicken breasts with the remaining taco seasoning.
- Drizzle the remaining olive oil in a large baking pan. Arrange the chicken breasts in the baking pan in a single layer, not overlapping. Bake the chicken in the preheated oven for 30-45 minutes, until they reach a safe internal temperature of 165 °F (74 °C)
Notes
- The amount of filling you use will be somewhat dependent on the size of your chicken breasts. If you have any extra peppers and onions, they are great as a side dish or piled on top of the cooked chicken breasts before serving. Just make sure not to cross contaminate the veggies with any raw meat when you are stuffing the breasts.
- You can close the chicken breast with a toothpick if desired. Since we are baking the chicken instead of pan-frying, I don’t find the toothpick necessary. The filling stays inside nicely.
- Not Dairy Free - use dairy cream cheese and shredded cheddar cheese in the same measure.
- Make it Spicy - Add a thinly sliced jalapeno to the bell peppers when sauteeing and stuff them inside the chicken for extra heat!
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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