Baked Fajita Chicken
This baked fajita chicken is an easy oven-baked dinner made with tender chicken breasts stuffed with a creamy, cheesy filling and seasoned with classic fajita spices.
Ingredients
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 small onion, sliced
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- 4 ounces cream cheese, softened
- ¼ cup shredded sharp cheddar cheese
- 3 tablespoons taco seasoning
- 1 pound chicken breasts
Instructions
- Preheat the oven to 375°F.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onions, bell peppers, salt, and garlic powder and cook for 3–4 minutes, until crisp-tender. Remove from heat.
- In a bowl, mix the cream cheese with half of the taco seasoning, then stir in the cheddar cheese until combined.
- Cut a pocket into each chicken breast by slicing horizontally, being careful not to cut all the way through. Fill each chicken breast with the cheese mixture, then top with the cooked onions and peppers. Press the chicken closed.
- Sprinkle the chicken with the remaining taco seasoning. Drizzle the remaining olive oil into a baking dish and arrange the chicken in a single layer.
- Bake for 30–45 minutes, or until the chicken reaches an internal temperature of 165°F.
Nutrition
Notes
- Don’t overstuff the chicken: Use just enough filling so the chicken cooks evenly and the cheese stays inside.
- Secure if needed: If the chicken breasts are very thick, toothpicks can help keep them closed while baking.
- Use softened cream cheese: Softened cream cheese blends more smoothly with the seasoning and cheddar.
- Check doneness early: Chicken breasts vary in size, start checking for doneness at 30 minutes.
- Rest before serving: Let the chicken rest for 5 minutes after baking so the juices redistribute.
- Serving Suggestions: We love serving this chicken with Cilantro Lime Cauliflower Rice and Mexican Coleslaw.
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