To say I’m obsessed with this Mexican stuffed chicken breast recipe would be an understatement. Juicy taco-seasoned 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!
Top Reader Reviews
Very happy with how this recipe turned out. Super easy to make and delicious!
–
Mexican Chicken Breast Stuffed with Cheese
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 Mexican 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 just a handful of ingredients, so it’s super budget-friendly! I’m so excited to add this one to my ever-expanding stuffed chicken rotation.
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Secure it Well
When making Mexican stuffed chicken breasts, securing the seam is key to keeping all that cheesy, flavorful filling inside. Insert a few toothpicks along the open side of each chicken breast after stuffing, angled slightly downward so they sit flush and don’t pop out during cooking. This helps the chicken hold its shape, prevents the filling from oozing out, and ensures even cooking. Just don’t forget to remove the toothpicks before serving!
Mexican Stuffed Chicken Breast Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 4 teaspoons taco seasoning (divided: 1 tablespoon + 1 teaspoon*)
- 1½ cups shredded Mexican blend cheese (divided**)
- 4 ounces cream cheese (½ brick, room temperature)
- 4.5 ounces chopped green chiles (1 can, drained)
- salt and pepper (to taste)
- 1 tablespoon vegetable oil
- ½ cup salsa
- chopped fresh cilantro (optional, for 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.4 boneless, skinless chicken breasts
- Season each side of the chicken with salt, pepper, and 1 teaspoon of taco seasoning.4 teaspoons taco seasoning, salt and pepper
- In a bowl, stir together 1 cup of Mexican cheese, cream cheese, green chiles, and 1 tablespoon taco seasoning.1½ cups shredded Mexican blend cheese, 4 ounces cream cheese, 4.5 ounces chopped green chiles
- Stuff each chicken breast with ¼ of this mixture.
- 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 vegetable 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. Garnish with fresh cilantro.½ cup salsa, chopped fresh cilantro, 1½ cups shredded Mexican blend cheese
Notes
- If the breasts are very thick on one end, lightly pound or butterfly them before cutting the pocket. This helps them cook evenly and prevents a raw center.
- 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!
- Use low-sodium taco seasoning and salsa if you’re watching sodium.
- 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.
- If your skillet isn’t oven-safe, transfer the chicken to a baking dish before adding salsa and cheese. This avoids cracking or warping pans.
- Too much salsa can make the chicken watery. A thin spooned layer works best, with extra served on the side.
- Chicken is done at 165°F in the thickest part.
- Rest for 5 minutes after baking so the juices redistribute and the filling stays inside when sliced.
- Serve with rice and beans or a light side salad.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Mexican Stuffed Chicken Breast Step by Step
Prepare the Chicken: Preheat your oven to 350°F. Slice 4 boneless, skinless 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 (¼ teaspoon per breast), plus salt and pepper to taste.
Make the Filling: Mix together 1 cup of shredded Mexican blend cheese, 4 ounces (½ brick) of room-temperature cream cheese, 4.5 ounces (1 can) of drained chopped green chiles, and the remaining 1 tablespoon of taco seasoning in a bowl until combined.
Stuff the Chicken: Fill each chicken pocket with ¼ of the cream cheese mixture. Take care not to overstuff the chicken, or the filling will spill out as it cooks. Secure each chicken breast closed with toothpicks to help prevent this.
Sear the Chicken: Add 1 tablespoon of vegetable 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. We’re not aiming to cook the chicken through just yet; we just want to get a nice sear on the outside to seal in moisture and add flavor.
Add the Salsa and Cheese: Take the skillet off the heat and evenly divide ½ cup of salsa over the 4 chicken breasts. Top with the remaining ½ cup of Mexican cheese and bake until the chicken is cooked through to 165°F and the cheese is melted, about 10-12 minutes. Make sure to probe the chicken, not the filling, to ensure it’s fully cooked. Garnish with fresh cilantro, if desired, and enjoy!
How to Store and Reheat
Store leftover Mexican stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. To reheat, pop it into the oven until heated through. You can use the microwave, but it may dry out the chicken. The oven works best for keeping it juicy.
Leave a Reply