Fajita Stuffed Chicken. Chicken breasts cooked in a delicious sauce, stuffed with peppers, onions, and cheese, and served over yellow rice. You will want to lick the sauce out of the bottom of the pot.
A few years ago I found a recipe online for some chicken stuffed with corn and kale. It looked delicious. It was a disaster. I cut the chicken too thick, so it got dried out, and the filling just didn’t have enough taste for me. I have a great app on my iPad where I keep recipes stored. Even if I don’t like a recipe, I keep it and make notes about what I didn’t like.
I have gone back to that corn and kale stuffed chicken recipe multiple times, thinking about how much potential it had. Basically, I liked the idea of the pocket in the chicken. As I was thinking about it, I was also in the mood for fajitas. So, the clear move was to make fajita stuffed chicken.
This recipe turned out wayyyyyy better than stuffed chicken I tried a few years ago. Cutting the chicken thinly is key. It keeps the chicken juicy and makes sure that the sauce to chicken ratio is just right.
My favorite part of this chicken is the sauce in the bottom of the pan. Make sure you don’t miss a single bite of it, because it is amazing. This chicken is fairly quick and easy to make, and certainly spices up a weeknight dinner!
Fajita Stuffed Chicken
- 5 boneless chicken breasts if thick slice so that they are about 3/4 to 1" thick
- 1/2 cup chicken broth
- 2 tbsp olive oil
- 2 tbsp white vinegar
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon lemon pepper seasoning
- 1/2 teaspoon chili powder
- 4 drops of Cholula chili lime hot sauce
Vegetables and Cheese
- 1 tbsp olive oil
- 1 red pepper cut into thin slices
- 1 green pepper cut into thin slices
- 1 sweet onion cut into thin slices
- 2/3 cup shredded Mexican cheese blend
- 1 cup white rice
- 1 tbsp butter
- 2 cups water
- 1 packet Sazon Goya
- salt to taste
- Sour Cream
- In a large bowl, mix together all of the ingredients for the chicken, except for the chicken. Once well combined, pour over chicken and stir so that chicken is evenly coated.
- Cover bowl and place in refrigerator for at least 3 hours.
Chicken and Vegetable Cooking
- Using a pairing knife, cut a 3 inch wide slit into the thickest part of the chicken breast. Then, use the knife to cut into the breast to make a pocket.
- In a large pot, heat 1 tbsp olive oil over medium-high heat. Add peppers and onion. Saute until soft, about 8 minutes. Remove from pot and set aside.
- Stuff each breast with about 2 tbsp of shredded cheese, and the cooked peppers and onions. It will use about half of the peppers and onions to stuff the chicken.
- Place the stuffed chicken breasts, the sauce in which the chicken was marinating, and the remaining cooked peppers and onions into the same pot you used to saute the vegetables.
- Leave the stove on medium-high. Cover the pot with the lid tilted so that steam can escape. Cook 8-10 minutes, then flip the chicken over and cook an additional 8-10 minutes, or until chicken is cooked through.
- In a medium sized pot, mix together water, rice, butter, Sazon packet, and salt to taste. Once water comes to a boil, cover, reduce heat to low, and simmer for 15 minutes.
- Serve chicken with juices and vegetables from the bottom of the pot. Place chicken over rice and top with salsa, cilantro, and sour cream.
If you enjoyed this Fajita Stuffed Chicken, you’ll probably enjoy these other SugarSpicesLife recipes: