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
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MY OTHER RECIPESThe 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.
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Cajun Stuffed Chicken Breast
Cajun Stuffed Chicken Breast
Prep time
Cook Time
Time to Make It
Cajun-spiced chicken breasts stuffed with bell peppers, mushrooms, and onions and zesty pepperjack cheese.
Author: Rachel Farnsworth
Yield: 4
Ingredients
- 4 large chicken breasts
- 1 tablespoons olive oil
- 4 large white or cremini mushrooms, sliced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ¼ white onion, diced
- ½ 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 ¼-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.
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Erin Lynch says
I absolutely LOVE spicy foods and have never seen a Cajun stuffed chicken breast – These look SO good – Cannot wait to try them!
Vicki says
6/24/17: Made this last night. Abso-bloomin’-lutely delicious! And I’m not a whiz in the kitchen. But this recipe is so easy.
bryan flake says
I have always thoroughly enjoyed stuffed meat dishes when I have gone out to eat. This chicken looks super yummy. From the looks of the picture, I thought that you'd have to cut out the core of the chicken breast. If I gathered correctly from your article, you simply fold over the chicken breast.
http://www.saladmenu.com/avocado-stuffed-chicken/
Kirsten from http://ComfortablyDomestic.com says
Oh wow. These look absolutely scrumptious. I really like the extra spice to stand up to the pepper jack cheese.
Kirsten from http://ComfortablyDomestic.com says
Oh wow. These look absolutely scrumptious. I really like the extra spice to stand up to the pepper jack cheese.
liana says
But you don't mention when or where to add the cpices and the butter. Could you explain, please?
Cindy Ann Dos Santos says
put the spices on top of the chicken just be fore you put it in the oven. Do the same for the pat of butter
Kim says
Do you cut the chicken to get the stuffing inside?
stayathomechefblog@gmail.com says
No. If you watch the video you’ll see I actually pound mine out thin and fold them. I’ve tried lots of different methods to stuff chicken breasts and this is by far my favorite. It deems to allow a lot more filling without everything falling apart. It’s also in the instructions but sometimes it is easier to show you in a video.
Laura Griffin says
That works too but what works better for me is butterflying the chicken breast and put all stuffings on one side of the breast and then just simply lay the other side of the breast over the stuffings to close
Rachel Farnsworth says
I tend to buy chicken breasts from a butcher that are regular sized and don’t lend well to butterflying. Even when I buy oversized chicken breasts I have found that my method allows you to fill it with more of the filling because the toothpicks hold it in. And I definitely love a lot of the fillings!
Erika says
No you just fold the chicken over.
Atashi says
I tried this with chicken thighs and 40 minutes was not enough. I also substituted zuccini for mushrooms. Other than that, it looks good. I am adding an extra 15 minutes to brown the meat.
stayathomechefblog@gmail.com says
Good call on adding more time. Chicken thighs always require a longer cooking time than boneless skinless chicken breasts.
Maria says
This was delicious. I followed the recipe exactly. This is a new family favorite – for those that do not like it as spicy, I just put less of the Cajun seasoning and it is still scrumptious. Thank you very much for the recipe and the Cajun seasoning recipe!
stayathomechefblog@gmail.com says
Yay! I’m glad you liked it! Thanks for taking the time to come back and comment.
Amy says
I tried it. It’s so easy and really yummy. Everyone loves it and emptied their plates. It’s in our dinner list now.
Irene Martin says
My family and I loved this recipe. Thanks!
Daisy says
This was a great recipe😄. It is great for a person who likes to eat healthy.
Anna says
This recipie was delicious! It not only tastes amazing but also looks beautiful as well. Perfect dish for a small dinner party. I do have a question though, I want to make it for my kids but they still have not acquired the taste for mushrooms. What would you recommend as the best substitute?
stayathomechefblog@gmail.com says
If they don’t like mushrooms I would just leave them out. They are missing out! 😉
Rena says
I don’t like mushrooms myself. I thought about adding spinach instead. I’m trying this tonight!
Rachel Farnsworth says
Let me know how you like it!
Lisa says
Made this recipe today and it was absolutely delicious! I love spice ,so I added just a bit more seasoning and it was that much more delish!!
Rachel Wassel says
What would be a good side dish for these?
stayathomechefblog@gmail.com says
A simple pasta like this: https://thestayathomechef.com/brown-butter-garlic-parmesan-angel-hair/
Mashed potatoes, salad, any kind of vegetable. They all work really well with this chicken.
Sherine says
So tasty and flavorful! Will definitely keep this recipe for future reference.
Lula says
This recipe looks so good and it’s probably for cultural reasons but I didn’t see you wash the chicken with vinegar and lime did you really just start making chicken just like that without not so much as washing it off all that slime and Gunk I hope not I hope that part was just clipped out other than that this looks really delicious also would it be more flavorful to maybe season it ahead of time like a couple hours before?
Rachel Farnsworth says
Where are you located? In the United States our chicken tends to come ready to cook. I actually buy my meat from a specialty butcher so it’s extra well prepared for cooking.
Jae says
My friend is a chef in tha U.S., and she always washes her chicken first.
Rachel Farnsworth says
Then she is doing it wrong. Just google “should I wash chicken?” There are dozens upon dozens of results there that will back me up.
Ramona McKim says
Could this be put in a pan and put on a charcoal grill instead of putting in oven.
Rachel Farnsworth says
If you are an experienced barbecuer then you can go ahead and try. If it’s in a pan it should work, but you’ll have to be careful with temperature control. I wouldn’t recommend putting this directly on a grill.
Juli says
This was absolutely out of this world!!!! I’m also glad you did the video, because I would have had no idea how to pound out the chicken like that. I’m already dreaming of tomorrow’s leftovers!
Rachel Farnsworth says
I’m glad you appreciate the video! I feel like it really helps explain some things that are hard to explain in writing.
nisrin Jariwala says
What kind of gravy would go with this?
Rachel Farnsworth says
I wouldn’t make a gravy to go on top of this meat as it would drown out the flavor, but as a side, I’d use bacon gravy of course! Bacon goes with everything.
Dave says
I made a home made cheese sauce, and served with baby new potatoes. Absolutely gorgeous!
Honey M . says
Are those dried thyme and dried oregano for the Cajun seasoning?
Rachel Farnsworth says
Yes, both dried.
Nakia Muhammad says
I kinda lost focus when I saw the meat come straight from the pack without being washed first…
Rachel Farnsworth says
You aren’t supposed to do that anymore as it can cause the spread of bacteria and food poisoning. http://www.nhs.uk/Livewell/homehygiene/Pages/washing-chicken-can-cause-campylobacter-food-poisoning.aspx
Patty says
Family loved it! I’m not a fan of mushrooms, so omitted them. Had fresh serrano peppers out of the garden, so sauted them along with the onion instead of green peppers. Made it extra spicy! LOVE the cajun spice mix!
Rachel Farnsworth says
Awesome! And yes, that cajun spice mix is so delicious. I use it on so many different things!
Sabrina says
Made this for dinner and it was sooo delicious! Added extra red pepper flakes, chili powder, and garlic on top alongside the cajun seasoning. Will definitely make this again.
Nancy says
Fantastic recipe! Beautiful and delicious. I used Habenero pepper jack for extra spice and it was amazing! Husband also loved and it’s definitely in the rotation! Thank you!
Rachel Farnsworth says
mmmm, I love a little extra heat!
Jia says
Can we substitute the butter with something else? Looks delicious otherwise!
Rachel Farnsworth says
You could rub the skin with a little extra virgin olive oil.
Christine Hovistay says
Does a pat of margarine on top work as well?
Rachel Farnsworth says
Yes, but I never recommend cooking with margarine.
Julie says
Made this last night for dinner and it was delicious, thank you! I’m sure my family will be enjoying this recipe for years to come. I appreciate your easy-to-follow instructions. Can’t wait to try more of your recipes.
Rachel Farnsworth says
Glad you liked it!
Lucy says
It looks very delicious and easy to make.Can I use any other cheese except pepper jack?If so,what other types of cheese can I use?
Thanks
Rachel Farnsworth says
Pretty much any kind.
Pat Holwell says
I haven’t made these yet, but they sound wonderful! I can’t eat many spices, so I’ll prob add roasted tomatoes or pimentos & poblanos. (I lived in Germany many yrs ago & love their food, so I also learned Tom make my own Chicken Corden Bleu -definitely a family favorite!).😊
SBakes says
My family loves this recipe! So yummy and easy with ingredients I always have on hand. Makes a nice dinner when you want to impress guests. And, by the way, I don’t wash my chicken either anymore. It was something I did only as a new cook decades ago because somebody told me that’s what I was “supposed to do.” I later read all of the research and didn’t look back. I don’t miss the mess and contamination that comes with washing it. Yuck!!
Shari says
Ground thyme or thyme leaves?
Rachel Farnsworth says
Ground thyme
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!
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.
Tykia Smith says
Question when it goes in the oven do we cover it?
Rachel Farnsworth says
Nope.