Cajun Stuffed Chicken Breast

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Cajun spiced chicken breast stuffed with bell peppers, mushrooms, onions and melted pepper jack cheese. This easy dinner is packed with flavor! Serve plain, with rice or buttered pasta.

This recipe has all the goodness of cajun chicken pasta, without the pasta. Of course, you can serve it with buttery pasta, or you can skip the carb addition and serve it with greens or a salad as pictured. Either way, nobody’s complaining about the gooey cheese, mushrooms, bell peppers, and onions oozing out of the center all stuffed into a deliciously seasoned chicken breast.

Make your own CAJUN seasoning:

Cajun seasoning is available in the condiment section of your grocery store. Each brand will have slightly different ingredients and ratios. We like to save money and do it ourselves. Bonus, you also have control over flavor and spice levels. Mix it up in a ziploc bag or small jar, and change all measurements to tablespoons if you want to make a big batch for storage.

  • 4 1/2 teaspoons paprika
  • 2 1/2 teaspoons salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 tsp cayenne pepper

If you don’t have white pepper, you can substitute black pepper for a total of 2 teaspoons of black pepper.

Cheese Options:

Don’t like the taste of pepper jack cheese? You can substitute shredded cheddar, or any other good melted cheese like mozzarella or Monterey jack.

How should I cut the chicken to fill it?

There are a few different ways to stuff your chicken. You can make it into a butterfly shape (slice lengthwise and fold into butterfly wings). You can pound it very thin, with a meat mallet, or even a rolling pin. You can also cut a small pocket inside.

How to keep stuffing from falling out when grilling chicken?

Use a toothpick to secure the chicken and help keep all the delicious filling inside. Run a toothpick vertically through the chicken to pinch the chicken together. Just be sure to remove the toothpick before serving.

Spice Grade:

By making your own cajun seasoning, you can control the amount of spice. Simply reducing or omitting the cajun peppers in the cajun seasoning makes this recipe milder.

Cajun stuffed chicken breast with salad on a white plate

If you liked this recipe, you might be interested in these other amazing recipes using cajun seasoning:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Cajun chicken breasts in a white baking dish

Cajun spiced chicken breast stuffed with bell peppers, mushrooms, onions and melted pepper jack cheese. This easy dinner is packed with flavor! Serve plain, with rice or buttered pasta.

Preparation time 15 minute

cooking time 40 minute

total time 55 minute

raw material

  • 4 large chicken breast
  • 1 tablespoon olive oil
  • 4 Large White or Creamy Mushrooms slice
  • 1/2 red bell pepper diced
  • 1/2 Green pepper diced
  • 1/4 white onion diced
  • 1/2 cup shredded pepper jack cheese
  • 4 teaspoon Cajun Seasoning*
  • 4 tablespoon butter


  • Preheat oven to 400 degrees.

  • Heat olive oil in a heavy skillet over medium-high heat. Saute the mushrooms, bell peppers and onions for 5 minutes, until half cooked.

  • Use a meat tenderizer to pound the chicken breasts out to about 1/4 inch thick, or open them up if you are using thicker cut chicken breasts.

  • Spoon the mushroom and bell pepper mixture over the chicken. Finish with a generous pinch of cheese.

  • Carefully fold the chicken so that the filling is completely inside. Secure chicken with toothpicks. Place in a lightly greased baking dish. Seasoned generously with cajun seasoning. Put a tablespoon of butter on each chicken breast.

  • Bake in the preheated oven until the chicken is cooked through and the internal temperature reaches 165 degrees, about 30 to 40 minutes.

  • Remove toothpicks before serving. You can serve the chicken whole, or cut in half, or into 1-inch slices.

Serve: 1chicken breast | Calories: 462kcal | carbohydrate: 4G | protein: 52G | fat: 25G | Saturated fat: 11G | cholesterol: 187mg | sodium: 441mg | Potassium: 1024mg | fiber: 1G | sugar: 1G | Vitamin A: 2030unit | Vitamin C: 34.6mg | calcium: 125mg | iron: 1.6mg

Cajun Stuffed Chicken Breast