Fajita Stuffed Chicken Breasts
These easy fajita stuffed chicken breasts are baked in the oven and loaded with onions, peppers, cream cheese, and cheddar cheese for all the flavor of traditional fajitas in a fun new way. They come together fast for a delicious family meal!
Servings: 4
Calories: 381 kcal
Ingredients
- 2 Tablespoons (30 ml) extra virgin olive oil divided
- 1 Cup (150 g) Bell Pepper sliced (I used ⅓ each of red, yellow and orange bell peppers for color)
- ½ Cup (75 g) White Onion sliced
- ¼ teaspoon Garlic Powder
- ½ teaspoon Salt
- 4 ounces (113 g) Vegan Cream Cheese
- ¼ Cup (28 g) Vegan Shredded Cheese
- 3 Tablespoons (28 g) taco seasoning divided
- 1 ½ pounds (681 g) 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 (30 ml) extra virgin olive oil, 1 Cup (150 g) Bell Pepper, ½ Cup (75 g) 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 (113 g) Vegan Cream Cheese, ¼ Cup (28 g) Vegan Shredded Cheese, 3 Tablespoons (28 g) 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 (681 g) 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!