To say I’m obsessed with this taco stuffed chicken recipe would be an understatement. Juicy chicken breasts stuffed with the most flavorful cream cheese mix, topped with tangy salsa and even MORE cheese – what’s not to love?! It’s my favorite way to mix up our dinner routine, and it’s so easy to make!
I love a good taco night as much as the next person! But after a busy day running around with my kids, the thought of assembling tacos isn’t always my idea of a good time. That’s why this taco stuffed chicken is a game-changer. It has all the delicious flavors of a taco but is stuffed in a juicy chicken breast and finished in the oven! Plus, it has less than 7 ingredients, so it’s super budget-friendly!
What’s in This Taco Stuffed Chicken Recipe?
I’ve kept this recipe super simple and used just a handful of ingredients. Each one adds a ton of flavor, making this dish anything but boring!
- Chicken: Use skinless, boneless chicken breasts for this recipe. They’re the perfect size to stuff with the yummy, cheesy filling!
- Spices: Taco seasoning, salt, and pepper are all you need to season the chicken and cream cheese mixture.
- Mexican cheese: Shredded Mexican cheese melts beautifully and adds a delicious tangy flavor.
- Cream cheese: Use full-fat cream cheese for the creamiest, dreamiest filling.
- Green chiles: Adds a slight kick and more flavor to the cream cheese.
- Salsa: This recipe works with any kind of salsa – mild, medium, or hot. You can even use homemade salsa if you have some on hand!
- Cilantro: Optional but highly recommended. Fresh cilantro adds a little freshness and additional flavor to the dish.
Variations To Try
I use canned green chiles for convenience, but you can use fresh or roasted green chiles instead. A roasted and diced bell pepper will also work if you want to make your Mexican stuffed chicken less spicy.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Store any leftover taco stuffed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, pop it into the oven until heated through. I wouldn’t use the microwave to reheat it because it’ll make the chicken less juicy!
Notes and Tips
- You can use any cheese you prefer, as long as it melts well! Go for cheddar or pepper jack, or stick with Mexican cheese (as I did here).
- Toothpicks are a handy way to keep the chicken pocket closed while baking, just make sure to remove them before serving.
- Avoid overstuffing the chicken breasts. If your chicken is on the smaller side, use less cream cheese filling. Any leftover filling can be used as a dip for chips or veggies!
- Don’t rush the searing process. It only takes 5-6 minutes per side to get a nice golden crust on the outside of the chicken. It helps seal in the juices and ensures they cook evenly in the oven.
Top Reader Review
“Very happy with how this recipe turned out. Super easy to make and delicious!” – Debra G
Taco Stuffed Chicken Breasts Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon taco seasoning
- 1½ cups shredded Mexican cheese divided
- 4 ounces cream cheese
- 4.5 ounces chopped green chiles 1 can
- 1 tablespoon taco seasoning
- salt and pepper to taste
- 1 tablespoon cooking oil
- ½ cup salsa
- cilantro to garnish
Instructions
- Preheat the oven to 350℉.
- On the thick side of the chicken breast, cut a long pocket, as deep as possible without cutting through to the other side. Season each side of the chicken with salt, pepper, and 1 teaspoon of taco seasoning.4 boneless, skinless chicken breasts, 1 teaspoon taco seasoning, salt and pepper
- In a bowl, stir together 1 cup Mexican cheese, cream cheese, green chiles, and 1 tablespoon taco seasoning. Stuff each chicken breast with ¼ of this mixture.1½ cups shredded Mexican cheese, 4 ounces cream cheese, 4.5 ounces chopped green chiles, 1 tablespoon taco seasoning
- Heat the oil in a large skillet over medium-high heat. Carefully add each chicken breast to the pan and sear until both sides are golden brown, about 5-6 minutes per side.1 tablespoon cooking oil
- Remove from the heat, spoon the salsa over the chicken and top with cheese. Bake for 10-12 minutes until the cheese is melted and the chicken is cooked through.½ cup salsa, cilantro to garnish, 1½ cups shredded Mexican cheese
Notes
- Feel free to substitute any cheese you like!
- You can secure the stuffed chicken breasts together with toothpicks if desired.
How to Make Taco Stuffed Chicken Step by Step
Preheat the oven: Preheat your oven to 350℉.
Prepare the chicken: Slice 4 chicken breasts horizontally, creating a pocket for the filling. Cut into the thickest side of the breast, being careful not to cut all the way through. Season each side of the chicken breasts with 1 teaspoon taco seasoning (1/4 teaspoon per breast), salt, and pepper.
Make the filling: Mix together 1 cup of Mexican cheese, 4 ounces of cream cheese, 1 can of green chiles (4.5 ounces), and 1 tablespoon of taco seasoning in a bowl until combined.
Stuff the chicken: Fill each chicken pocket with 1/4 of the cream cheese mixture.
Sear the chicken: Add 1 tablespoon of oil to a large, cast iron skillet and heat over medium-high heat. Sear the chicken for 5-6 minutes per side or until golden brown. Be careful when adding the chicken to the hot oil!
Add the salsa and cheese: Take the skillet off the heat and evenly divide 1/2 cup of salsa over the 4 chicken breasts. Top with the remaining 1/2 cup of Mexican cheese and bake until the chicken is cooked through and the cheese is melted – about 10-12 minutes.
Serve: Garnish with fresh cilantro and enjoy!
Taco stuffed chicken breast Do you use a cast iron to go from stove to oven or do you transfer to glass dish to continue in oven??
In the cast iron!
Very happy with how this recipe turned out. Super easy to make and delicious!
Easy and delicious is a lifesaver some evenings!