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Baked cheesy fajita stuffed chicken breasts topped with melted cheese in a white ceramic baking dish.

Cheesey Fajita Stuffed Chicken

Juicy seasoned chicken breasts stuffed with sautéed bell peppers and onions, baked in extra virgin olive oil and topped with a thick layer of melted mozzarella and Manchego cheese. A low-carb, Mediterranean-inspired dinner!
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15 minutes
Total Time 35 minutes
Servings: 4
Calories: 385
Ingredients Method Notes

Ingredients
  

Chicken & Veggies:
  • - 4 boneless skinless chicken breasts (approx. 6-8 oz each)
  • - 1 tbsp extra virgin olive oil for veggies
  • - 1 tbsp extra virgin olive oil for chicken rub
  • - 1 red bell pepper sliced into thin strips
  • - 1 green bell pepper sliced into thin strips
  • - 1 yellow bell pepper sliced into thin strips
  • - 1 small yellow onion sliced into thin strips
Fajita Seasoning Rub:
  • - 1 tsp ground cumin
  • - 1 tsp smoked paprika
  • - 1/2 tsp garlic powder
  • - 1/2 tsp dried oregano
  • - 1/2 tsp sea salt
  • - 1/4 tsp black pepper
Cheese Topping:
  • - 1/2 cup shredded part-skim mozzarella cheese
  • - 1/2 cup shredded Manchego or Monterey Jack cheese

Method
 

  1. Preheat oven to 400°F (200°C). Grease a white ceramic 9x13-inch baking dish with olive oil.
  2. Mix ground cumin, smoked paprika, garlic powder, dried oregano, salt, and black pepper in a small bowl to create the spice rub.
  3. Heat 1 tbsp extra virgin olive oil in a skillet over medium heat. Add bell peppers and onion; cook for 3-4 minutes until slightly softened. Remove from heat.
  4. Cut a deep horizontal pocket into the thick side of each chicken breast, being careful not to cut all the way through.
  5. Coat chicken breasts inside and out with 1 tbsp olive oil and rub evenly with spice mixture.
  6. Stuff each chicken breast pocket evenly with cooked peppers and onions. Use toothpicks to seal openings if needed.
  7. Place stuffed chicken in baking dish and scatter leftover vegetables around the sides.
  8. Bake uncovered for 25-30 minutes until internal thermometer reads 165°F (74°C).
  9. Top chicken breasts with shredded mozzarella and Manchego cheese blend. Bake for an additional 5-8 minutes until cheese is melted and golden brown.
  10. Rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

- Toothpick Tip: Remember to count and remove all toothpicks before serving to guests.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat covered with foil at 350°F (175°C) for 10-12 minutes.