Taco Stuffed Chicken Breast


Taco Stuffed Chicken Breast

Pan Sear Seasoned Chicken Breast stuffed with a delicious taco flavored cheesy mixture. Then finish baking in oven with your favorite salsa.
Course Main Course
Cuisine American, Mexican
Author Catherine’s Plates


  • cutting board & large sharp knife
  • medium mixing bowl & spatula
  • large skillet
  • 9 x 13 baking dish


  • 4 large boneless, skinless chicken breasts
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 TBS taco seasoning (DIVIDED)
  • 1 jar picante sauce or other type of salsa (DIVIDED)
  • 1 1/2 cups shredded Mexican flavored cheese (DIVIDED)
  • 4 oz cream cheese, softened
  • 1 (4oz) can mild diced green chilis
  • 1 TBS taco seasoning
  • 3 TBS cooking oil (DIVIDED)
  • cilantro to garnish, if desired


  • Preheat oven to 350 degrees.
  • Place chicken breast on cutting board. On the thick side of chicken breast, using a sharp knife cut lengthwise from one end to the other end making a pocket shape. (Only cut 3/4 of the way through.)
  • Season both sides of the chicken breasts with salt, black pepper, and 1/2 TBS taco seasoning.
  • In a medium bowl mix together 1 cup shredded cheese, cream cheese, green chilis, and taco seasoning. Stuff 1/4 of the mixture into each of the chicken breast pockets.
  • Heat 1 TBS cooking oil in large skillet over medium high heat. Place 2 of the stuffed chicken breasts into hot skillet. Sear for 5-6 minutes until browned. Flip chicken over and sear an additional 5-6 minutes.
  • Pour 1/4 of the jar of salsa or picante sauce In a 9 x 13 baking dish. Lay seared chicken on top of salsa. Cook remaining chicken breasts and place in baking dish. Spoon remaining jar of salsa over chicken. Top with remaining shredded cheese.
  • Bake for 10-12 minutes until cheese is melted and chicken is cooked through. Use a thermometer to test for 165 degrees. OR cut through chicken to test for doneness. More time may be needed depending on size chicken beast.
    Garnish with cilantro, if desired.