These babies combine all the things you love about fajitas in one deliciously stuffed piece of chicken. They look fancy and impressive, but are surprisingly simple to make. With just a little preparation and fresh ingredients, you’ll have a delicious meal in no time that will totally show off your chef skills.
For more fajita recipes, try our Chicken Fajita Salad or our Sizzling Skillet Chicken Fajitas.

Why Our Recipe
- Chicken breasts stuffed full of fajita veggies and gooey pepper jack cheese.
- Use thick breasts, pre-butterflied chicken, or pound them out thin.
- Seasoned with our custom Fajita spice blend so no packets here.
These juicy chicken breasts are flattened or โbutterfliedโ and stuffed with sautรฉed peppers and onions, and then baked with delicious, Pepper Jack cheese to create all sorts of flavors popping off in your mouth. While the chicken bakes, whip up a side salad, Mexican rice, or veggies. This flavorful and easy dish is so good, it’ll become a weeknight go-to!
Ingredient Notes
- Boneless Skinless Chicken Breasts: Thick ones are perfect so you can butterfly them. If they are thin, youโll want to just pound them out to an even thickness. You can also buy chicken thatโs already butterflied at many grocery stores.
- Olive Oil: You can use any neutral cooking oil like avocado or vegetable oil as well.
- Mushrooms: Either white or cremini works here, depending on your preference.
- Bell Pepper: We like to use a mixture of red and green for color and flavor since red have a little bit of sweetness.
- Onion: White or yellow onions will work here.
- Pepper Jack Cheese: We like to bring the flavor and the heat here. Monterey jack would be the second-place choice.
- Lime Juice:ย Fresh limes are best, and youโll need about two for this recipe. Bottled lime juice will also work.
- Fajita Seasoning: Store-bought Fajita seasoning works well. We like making our own so we can better control the flavor.
- Red Pepper Flakes: Adds a subtle heat, which you can adjust according to your preference.
Fajita Seasoning
While you can find pre-made fajita seasoning in pretty much any grocery store, we recommend making your own! Each brand differs in its ratios and quality of spices, so using our spice mix will ensure you get the flavor results as intended. It only takes a few extra minutes.
Red pepper flakes: Another pro of making your own spice mix is that you can control the spice levelโif your family isnโt as spice tolerant, you can reduce the amount of red pepper flakes you add in. Or, if youโre really looking for some heat, feel free to add more!
Methods for Stuffing Chicken
In order to stuff a chicken breast, you have to either cut it open or pound it out thin. You can buy chicken already butterflied at some grocery stores, but the real issue is that chicken breasts vary a lot in thickness. Here’s what you do based on the chicken that you have.
Butterfly Method (For Thick Chicken Breasts): This is the most common method for stuffing chicken breasts. You simply slice the chicken horizontally, stopping just before cutting it all the way through on the back side. When you open it up, it looks like butterfly wings. This works best when the chicken breast is plump and thick.
Pounding Thin (For Thin Chicken Breasts): If your chicken breasts are already on the thin side, you can place them between two sheets of plastic wrap or parchment paper and use a meat mallet (or even a rolling pin) to pound them to an even thickness. This gives you a flat surface thatโs easy to roll up around the stuffing. Just be careful not to over-pound, or the chicken may tear.
Make it a Meal
Veggies and salad are great options. You could serve it with Mexican rice or even plain steamed rice. You could even get a little fancier with some delicious Mexican street corn salad or go with what they call “cowboy caviar” and make black bean and corn salad.
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the oven at 350 degrees Fahrenheit for 10โ15 minutes, until warmed through.
Microwave portions in the microwave on high in 30-second increments.
More stuffed chicken recipes…
Made this today using the oven method. It was delicious! Will definitely be making it again. I just discovered your website and have saved a ton of your recipes into my favorites bar!
– Marge
Made this today using the oven method. It was delicious! Will definitely be making it again. I just discovered your website and have saved a ton of your recipes into my favorites bar!
This sounds like a recipe that my grandchildren would like. Will make it for them the next time they come for a visit.
I love to watch you and I print out many of your recipes. They are all good and easy. You should be very proud of what you have done and are doing. I love to cook and am always looking for things that the young crowd would like.
Thank you so much for keeping me entertained and eager to try new things. xxox Cornelia Vick
Love your recipes and instructions are great for kids
To help
Made this for the first time yesterday – it was delicious! We did the sear to oven method – worked great. Not a fan of mushrooms so we omitted them. Will definitely make this again!
I’m making this right now! My kitchen smells delicious! I put the res peppers and onions and garlic inside and coated the chicken with olive oil and taco seasoning…Im gonna add cheese and taco sauce 20 minutes in
I love this recipe! Will try it very soon. Keep up the good work and the consistency of posting recipes!
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I love Berkshire pork! Welcome! I’m glad you found me.
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Love all kinds of stuffed chicken and with a fajita style stuffing? YUM
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