Cajun Stuffed Chicken is a bold, flavor-packed dinner that feels a little fancy without being fussy. Juicy chicken breasts are filled with sauteed peppers and onion with a Cajun kick, and smothered in bubbling, melty cheese.
This is the kind of easy weeknight comfort food that tastes like it came straight from a Southern kitchen.
I typically add new content every week. Sign Up Here to get Cosmopolitan Cornbread in your Inbox, and Never Miss a Thing
To Make This Recipe You Will Need:
- red bell pepper
- green bell pepper
- red onion
- butter
- chicken breasts (boneless skinless)
- Cajun seasoning
- shredded cheddar cheese
- cast iron skillet
- meat thermometer
Watch Me Make this Recipe in the Video Below
To begin, preheat your oven to 350°(F).
Sauté the diced peppers and onion with the butter in a 12 inch cast iron skillet. (Or other similarly sized, oven safe pan. Cook them until tender.
When the peppers and onion are tender, spread them out on a plate to cool quickly so that you will be able to handle them, and also use the skillet.
While the peppers and onion are sautéing, use a filet knife or sharp pairing knife to cut a pocket in each chicken breast. Refer to the video above to see how I do that.
Stuff some of the sauteed peppers and onion mixture into a pocket in a chicken breast, and place it in the skillet.
Repeat with all of the chicken breasts.
Sprinkle the chicken with the Cajun seasoning, and any remaining peppers & onion.
Spread the shredded cheese over the top.
You could also use a shredded Monterrey Jack cheese, pepper-jack or Mexican cheese blend if you like.
Bake this for about 25 minutes, or until the chicken tests done with a meat thermometer.
Chicken is considered “done” at 165°(F).
Enjoy!
This is great served with rice, roasted veggies, or a simple salad.
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
Cajun Stuffed Chicken
Ingredients
- 1 green bell pepper, diced, seeds removed
- 1 red bell pepper, diced, seeds removed
- 1 cup red onion, diced
- 3 Tb butter
- 8 chicken breasts, boneless, skinless
- 2 ½ teaspoon Cajun seasoning
- 2 c cheddar cheese, shredded
Instructions
- To begin, preheat your oven to 350°(F).
- Sauté the diced peppers and onion with the butter in a 12 inch cast iron skillet. (Or other similarly sized, oven safe pan. Cook them until tender.
- When the peppers and onion are tender, spread them out on a plate to cool quickly so that you will be able to handle them, and also use the skillet.
- While the peppers and onion are sautéing, use a filet knife or sharp pairing knife to cut a pocket in each chicken breast. Refer to the video in the post to see how I do that.
- Stuff some of the sauteed peppers and onion mixture into a pocket in a chicken breast, and place it in the skillet. Repeat with all of the chicken breasts.
- Sprinkle the chicken with the Cajun seasoninng, and any remaining peppers & onion.
- Spread the shredded cheese over the top.
- Bake for about 25 minutes, or until the chicken tests done with a meat thermometer – 165°(F).
- Enjoy!
Equipment Used
- fillet knife or sharp paring knife
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
I love hearing from you! Comments, thoughts and questions are always welcome. Manners are requisite. Your email address is never published. Don't forget to rate recipes!