cajun stuffed chicken breasts

Cajun Stuffed Chicken Breasts

Servings 4 people


  • 4 Chicken Breasts butterflied
  • 1 Red Bell Pepper small diced
  • 1 Green Pepper small diced
  • 1 medium Yellow Onion Small diced
  • 4-6 cloves Garlic minced
  • 1 1/2 cup Pepperjack cheese shredded
  • 1 cup Reduced Sodium Chicken Broth

Seasoning Mix

  • 1.5 tsp Cajun Seasoning
  • 1 tsp Paprika
  • 1/2 tsp Cumin
  • 1 tsp Poultry Seasoning
  • 1 tsp Dried Basil


  1. Heat olive oil in a skillet or cast-iron pan (I prefer cast-iron) and add in peppers, onions, and garlic to saute for 5-10 minutes on medium heat. Season with salt and pepper. This mixture is just meant to soften and reduce; they don't really need any color on them.  Remove from heat and allow to cool for a few minutes. 

  2. Butterfly chicken breasts.  You want to go into the chicken far enough that the breast will lie flat while opened, but you don't want to cut all the way through the chicken.  It's best to start the cutting on the thicker side of the breast to even out the surface area. 

  3. Season both sides of the chicken with salt and pepper and the seasoning mix, making sure both sides are nicely coated.  

  4. Add sauteed mix to one side of the butterflied breast and top with some of the pepperjack cheese. 

  5. Fold the other side over the filling and secure the sides closed with toothpicks (may need 2-3 depending on the size of the chicken).  

  6. Pour chicken broth into baking dish and place chicken in the broth/dish. Bake in the oven for 35-40 minutes or until internal temperature reaches 165F.  

  7. In the last five minutes sprinkle remaining of pepperjack cheese on top of the breasts and put it back in the oven to allow cheese to melt and brown slightly. 

    Serve and enjoy! 

Recipe Notes

Recipe makes enough for four breasts; however I only made three because I knew that's all we would eat.  Feel free to adjust measurements based on amount of chicken you are making.