You will love this easy Cajun chicken recipe. Chicken breast fillets packed full of bell pepper, onion, jalapeños, and cheese.
Coated with Cajun seasoning and baked in the oven; tender and juicy every time.
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*Post updated January 2024
You can make your own Cajun spice mix, but since I already had a jar in the cupboard, I used that instead.
Anyway, you can make up your own filling to suit your taste. I used diced red and green peppers.
Thinly sliced red onion, plus a couple of sliced spring (green) onions or scallions; whatever you know them as. You will need grated cheese; I used extra mature cheddar.
Plus a few jalapeño peppers were taken from a jar and patted dry on a kitchen paper towel.
First, gather and prepare the ingredients - I've just noticed I didn't have the red onions in the picture below (doh)!
You also need a couple of tablespoons of Cajun spice mixed with 2 tablespoons of oil to coat the chicken fillets.
You can halve the recipe to serve 2 people but to serve 4 you will need four chicken fillets. Try to get nice fat ones as they'll be easier to fill.
Ingredients
- vegetable oil
- nice fat skinless chicken breast fillets
- red bell pepper
- green bell pepper
- red onion
- spring onions - scallions
- Jalapeño peppers taken from a jar
- Cheddar cheese - for good health!
How to stuff a chicken breast
Making a pocket in each fillet is easier than you might think.
- Lay the fillet down on a chopping board (with the nice-looking side up)
- Place your hand firmly on the fillet and, using a sharp knife insert the knife (1cm from the end) of one side of the fillet, taking care not to go too far in, or you'll cut the fillet into two pieces and we don't want that.
- Keep your hand firmly on top of the chicken fillet and move the knife backwards and forwards to make a nice pocket, stopping 1cm from the other end.
- Repeat with the other fillets
Leave the spring (green) onions to one side and fry the red onion in a large frying pan for about 3 minutes until it starts to soften.
Then add the diced peppers. Cook for a further 15-20 minutes until the peppers have softened nicely. Add a tiny pinch of salt to taste.
It's worth taking this time otherwise the onion and pepper filling will be hard and horrid.
Let the mixture cool completely before stuffing the chicken fillets.
When ready, stuff as much as you can into each chicken fillet! This includes cheese, spring onions and jalapeño peppers if using.
Fear not if it is overflowing as mine were, they'll be fine!
Once filled, brush over the Cajun spice mix (that you mixed with a little oil) over the chicken fillets.
Stuffed chicken
Preheat your oven to 200°C / 400°F or Gas 6Then pop them onto a baking tray and cook (uncovered) for 25-30 minutes. Be sure they are cooked through and served straight away.
In case you're wondering, I only cooked one fillet to taste test and write this post; having passed my taste testing, I made two more for dinner last night.
What to serve with stuffed chicken
- Rice, I like a mixture of long-grain and wild rice
- Chips or fries
- Salad
- Or, you could coat some thinly sliced potatoes in a little oil, sprinkle with salt and roast in the oven at 200°C/400°F or Gas 6 for about 30 minutes - depending on their thickness.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Cajun Stuffed Chicken
Ingredients
- 2 tablespoons of vegetable oil
- 2 tablespoons Cajun spice mix
- 4 nice fat skinless chicken breast fillets
- 1 red bell pepper - cut into small dice
- ½ green bell pepper - cut into small dice
- 1 medium red onion - thinly sliced
- 3 spring onions (green onions) - thinly sliced
- Jalapeño peppers taken from a jar - pat dry on kitchen paper
- a handful of grated Cheddar cheese
Instructions
- To make a pocket in each fillet, lay it down on a chopping board (with the nice-looking side up).
- Place your hand firmly on the fillet, then with a sharp knife, insert the knife (1cm from the end) of one side of the fillet.
- Take care not to go too far in, or you'll cut the fillet into two pieces!
- Keep your hand firmly on top of the chicken and move the knife backwards and forwards to make a nice pocket, stopping 1cm from the other end.
- Repeat on the other fillets.
- Leave the spring onions to one side and fry the red onion in a large frying pan for about 3 minutes until almost softened.
- Then add the diced peppers. Cook for a further 15-20 minutes until the peppers have softened nicely. Add a tiny pinch of salt.
- It is worth taking this time otherwise the onion and pepper filling will be hard in your finished dish.
- Let the mixture cool completely before stuffing the chicken fillets.
- When you're ready the aim is to stuff as much as you can into each chicken fillet. This includes the cheese, spring onions and the jalapeño peppers if using.
- Fear not, if the fillets are overflowing as mine were, they'll be just fine! Once filled, brush the Cajun spice mix (that you mixed with a little oil) over the chicken fillets.
- Put the stuffed fillets onto a non-stick baking tray on the middle shelf and cook uncovered for 25-30 minutes.
- Be sure they are cooked through and served straight away.
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