Mexican Stuffed Chicken Breast Recipe

4.45 from 20 votes

Mexican Stuffed Chicken Breast Recipe

Juicy chicken breasts stuffed with taco-seasoned cream cheese, seared until golden, then baked with salsa and melted cheese. This easy Mexican stuffed chicken is a family-friendly weeknight dinner with big flavor and minimal prep.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Mexican

Servings: people

Calories: 565kcal

Author: Becky Hardin

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

Video

Notes

*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).

Tips:

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.

Make-Ahead: Assemble and stuff the chicken breasts up to 24 hours in advance, cover tightly, and refrigerate; sear and bake just before serving for best results.

Storage: Store Mexican stuffed chicken in an airtight container in the refrigerator for 3 days.

Nutrition