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.
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.
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!
More Stuffed Chicken Recipes We Love
Asparagus Stuffed Chicken Breast Broccoli and Cheese Stuffed Chicken Breast Tuscan Stuffed Chicken Pepperoni Pizza Stuffed Chicken Breast French Onion Stuffed Chicken
