Full of perfectly spiced fajita veggies and loads of cheese, this fajita stuffed chicken recipe is a dish the whole family will love. Plus it’s easy to make, and low in carbs. Here are all the tips and tricks you’ll need to master stuffed chicken breast.
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What I Love About This Fajita Stuffed Chicken Recipe
I absolutely love the smoky Mexican flavor of this fajita stuffed chicken recipe. Juice virtually busts out of it like a water balloon with every incredible bite.
This protein-packed flavor bomb has plenty of nutritious veggies and Mexican spices to tie it all together. Here are even more reasons to love it:
- Protein-packed, low in carbs AND full of veggies, wahoo!
- Moist and juicy chicken with loads of smoky Mexican flavor. Say good-bye to the dry, bland stuff!
- Great for meal prep or for feeding a hungry family full of picky eaters.
Recipe Notes
Making this fajita stuffed chicken recipe is one of my favorite ways to enjoy low carb chicken and this straightforward recipe couldn’t be simpler! Here are a couple of tips to help ensure the tastiest results:
Ingredient Notes
Making fajita chicken breast is a simple straightforward process, and the recipe is pretty versatile too.
Taco Seasoning – You can follow the recipe with the listed spice mix, or you can use keto taco seasoning instead. I just love the rich bold flavor added by the smoked paprika in this recipe.
Cheese – Using pepper jack cheese gives your fajita stuffed chicken recipe an extra little kick that marries well with Mexican spices. Of course, you can use any keto cheese you prefer. Some people opt to use mozzarella or even cheddar cheese for this recipe.
Veggies – This full-bodied fajita stuffed chicken recipe only has 6 carbs per serving, but you can reduce that by substituting keto vegetables or reducing the amount of peppers and onions used. This is strictly a personal preference, but the recipe does work with other veggies — Just be sure to sauté them before stuffing your chicken breasts.
Toppings – I like to serve this fajita stuffed chicken recipe with a squirt of lime juice and a little fresh cilantro for a refreshing burst of flavor.
Tools To Make
Making fajita stuffed chicken breast is super simple and it gives you an incredible meal to look forward to. The best part is that the mess is kept to a minimum (my favorite kind) and you don’t need any crazy gadgets:
- Sharp knife for chopping
- Oven-safe skillet
- Small and large bowls for mixing
- Meat thermometer
Storing Tips
Keeping your fajita stuffed chicken recipe fresh is as simple as storing it in an airtight container in the fridge. It’s best to keep it in a container with a secure lid or a plastic Ziploc to keep it protected. I like to store mine in single-serve portions that I can toss in a bag for lunches and healthy dinner ideas!
Can You Freeze This?
Yesss! You can freeze this fajita stuffed chicken. Just let it cool to the appropriate temperature, then seal it and toss it in the freezer.
I like to freeze it in individual portions so that I can pull them out for healthy dinners, one at a time. It makes an incredible ready-made meal better than anything I could order out!
Meal Prepping Tips
Fajita stuffed chicken breast is fantastic for meal prep. It freezes well and its so easy to reheat.
Simply leave off the toppings and freeze it in resealable baggies or single-serve portions. It seems to taste best if you reheat it in the toaster oven, but the oven works well too. Just be careful not to let it dry out during the reheating process.
Chicken Fajitas Recipe Variations
One of the most brilliant things about this fajita stuffed chicken recipe is its versatility. You can stuff it with different cheeses and switch out the veggies to make it creamier or curb the carb count.
Here are a few variations to consider:
- Add more vegetables. You can make broccoli and cheese stuffed chicken (one of my favorites) or spinach stuffed chicken. Really, any veggie will do here as long as it works with the flavors you’re going for.
- Use Different Types of Cheese. Experiment with different types of cheese in this recipe to better suit your tastebuds! Try making mozzarella stuffed chicken, cream cheese stuffed chicken, cheddar, or even a combination of these! You have cheesy options!
- Use Other Cuts Of Chicken. Your best options are boneless stuffed chicken thighs or breasts.
- Wrap your chicken in bacon! No matter the filling, bacon wrapped stuffed chicken is ALWAYS a good choice.
More Chicken Recipes
Making stuffed chicken breast is an easy way to create a unique flavor-packed meal that gives you plenty of options. Make it for special occasions or when you just want some incredible tasting comfort food:
- Peruvian Chicken
- Salsa Verde Stuffed Peppers without Rice
- Chicken Crust Pizza
- Keto Chicken Casserole
- Rotisserie Chicken Salad
Fajita Stuffed Chicken
Print Recipe Pin RecipeIngredients
- 2 Teaspoons Kosher Salt
- 2 Teaspoons Smoked Paprika
- 2 Teaspoons Cumin
- 2 Teaspoons Garlic Powder
- 1/4 Cup Mild Tasting Oil (see notes below) divided
- 2 Bell Pepper diced
- 2 Cups Onion diced
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Black Pepper
- 2 Cups Pepper Jack Cheese shredded
- 4 Chicken Breasts boneless, skinless
- 3 Tablespoons Mild Tasting Oil (see notes below)
- Lime Juice on Top
Instructions
- Preheat oven to 400 F.
- In a small bowl, combine salt (2 teaspoons), smoked paprika (2 teaspoons), cumin (2 teaspoons), garlic powder (2 teaspoons), and set aside.
- Heat half the vegetable oil in a pan over medium heat. Add diced bell peppers (2) and diced onions (2 cups). Saute until onions are translucent.
- Add cooked veggies to a large bowl with salt (1 teaspoon), black pepper (1 teaspoon) and shredded pepper jack cheese (2 cups), and stir to combine.
- Slice chicken breast (4 boneless, skinless) in half to form a “pocket”.
- Sprinkle seasoning from the small bowl on top of each piece of chicken and pat into the chicken. Flip and repeat on the other side.
- Stuff the cheese and veggie combo inside each chicken breast.
- Heat remaining oil in a pan over medium heat.
- Place chicken breast in the pan and sear each side for 5 minutes, or until the edges start to brown.
- Place pan in the oven and continue to cook until chicken is no longer pink and the internal temp reaches 165 F, about 20 minutes.
- Wait 10 minutes before slicing the chicken. Serve with cilantro, sour cream, and enjoy!
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Lindsey’s Tips
- Mild Tasting Oil. You want an oil with a high smoke point and mild flavor — think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
- Nutritional information is based on 1/2 a chicken breast:
