Cajun-spiced chicken breasts stuffed with bell peppers, mushrooms, and onions and zesty pepperjack cheese.
This one is a keeper for sure. It took several rounds of testing to get this recipe just right and we were happy to eat each and every version. This is all the goodness of cajun chicken pasta, without the pasta. You can serve it with buttered pasta. I did and it was great. Or you can skip the carb loading and serve it up with veggies or a salad as shown. Either way no one is going to complain about that gooey cheese oozing out of the middle with mushrooms, bell pepper, and onion all stuffed inside a deliciously seasoned chicken breast.
Be sure to check out my other cajun recipes like my Creamy Cajun Chicken Pasta and my Cajun Chicken Drumsticks.
COOKING LESSON
Cajun seasoning can be bought in the seasoning section of the grocery store. Each brand will be slightly different in their ingredients and proportions. I like to save myself the money and make my own. Bonus, I also get to control the exact flavor. I mix it up in a ziploc bag or small jar. If you want to make a big batch, just change all the measurements to tablespoons.
2 tsp onion powder
2 tsp garlic powder
2 tsp oregano
2 tsp basil
1 tsp thyme
1 tsp black pepper
1 tsp white pepper (if you don’t have it, just substitute black pepper)
1 tsp cayenne pepper
4 1/2 tsp paprika
2 1/2 tsp salt
The reviews on this speak for themselves…..people love this recipe! Be sure to watch the video where I show you exactly how to make this recipe. This will be particularly helpful if you need to see how to do the stuffing part. I promise, it’s super easy! Sometimes you just need to see it rather than read it.
Watch the video where I walk you through every step of the recipe with my very own cooking show. And don’t forget to subscribe to my YouTube Channel where I have more than 100 restaurant quality recipes you can easily make at home.
Cajun Stuffed Chicken Breast
Cajun Stuffed Chicken Breast
Cajun-spiced chicken breasts stuffed with bell peppers, mushrooms, and onions and zesty pepperjack cheese.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 4 Servings
Ingredients
- 4 large chicken breasts
- 1 tablespoons olive oil
- 4 large white or cremini mushrooms sliced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1/4 white onion diced
- 1/2 cup shredded pepper jack cheese
- 4 teaspoons cajun seasoning*
- 4 tablespoons butter
Instructions
- Instructions
- Use a meat tenderizer to pound out the chicken breasts until about 1/4-inch thick.
- Heat olive oil in a heavy skillet over medium-high heat. Saute mushrooms, bell pepper, and onions for 5 minutes, until par-cooked.
- Preheat oven to 400 degrees. Lightly grease a 9x13 pan.
- Place a pinch of cheese in the center of each chicken breast. Place a large spoonful of mushroom and bell pepper mixture on top. Finish off with another pinch of cheese.
- Carefully roll up the chicken so stuffing is completely inside. Secure the chicken with toothpicks. Place in the prepared pan. Season generously with cajun seasoning. Place a tablespoon of butter on top of each chicken breast.
- Bake in the preheated oven until chicken is cooked through, to an internal temperature of 165 degrees, about 30 to 40 minutes.
- Remove toothpicks before serving. You can serve the chicken whole, or slice in half, or in 1-inch slices.
Nutrition
Calories: 462kcal | Carbohydrates: 4g | Protein: 52g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 187mg | Sodium: 441mg | Potassium: 1024mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40.6% | Vitamin C: 41.9% | Calcium: 12.5% | Iron: 8.8%
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Tykia Smith says
Question when it goes in the oven do we cover it?
Rachel Farnsworth says
Nope.
Andrew says
I’m going to attempt to make this tonight. A surprise for the missus. What is best to serve the chicken with? Thanks and great work.
Rachel Farnsworth says
Depends. You can always do a light pasta, salad, or steamed or roasted veggies.
Cindy says
I made this for dinner tonight. My husband doesn’t like pepper cheese, so I made his with a mild cheddar instead. It was delicious either way! A real hit. Thanks for such a great recipe!
Shari says
Ground thyme or thyme leaves?
Rachel Farnsworth says
Ground thyme