Serves 4
45 min
Cajun-Stuffed Chicken
Recipe GLPR3e26c075d1561f
Tender boneless chicken breasts stuffed with sautéed onions and bell peppers, topped with melted cheddar, and seasoned with bold Cajun spices. Baked until golden and cooked through, this one-skillet main course brings New Orleans flavors to your dinner table.
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Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, diced
1 cup red and green bell pepper, diced
Kosher salt, to taste
Freshly ground black pepper, to taste
4 boneless, skinless chicken breasts
1 cup shredded cheddar cheese
2 tablespoons Cajun seasoning
Directions
Preheat oven to 350°F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the diced onion and bell peppers, cooking for about 5 minutes until softened. Season the vegetables with salt and pepper to taste, then remove the skillet from heat and allow the mixture to cool for a few minutes.
Using a sharp paring knife, carefully cut a horizontal pocket into the thickest side of each chicken breast, being careful not to cut all the way through. Divide the cooled vegetable mixture evenly among the four breasts, stuffing it into each pocket. Top each stuffed breast with 1/4 cup of the shredded cheddar cheese. Season the outside of each chicken breast generously with Cajun seasoning, salt, and pepper.
Return the skillet to the stovetop and briefly heat over medium-high heat until the bottom is hot, then transfer to the preheated oven. Bake for approximately 25 minutes, or until a meat thermometer inserted into the thickest part of each chicken breast registers 165°F. The chicken is ready when it is cooked through and the cheese is melted and bubbly.
