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5 from 1 vote

Stuffed Taco Chicken

Author: Lisa Longley


  • 1 package 20 ounces Gold'n Plump Boneless Skinless Chicken Breast Fillets
  • 4 ounces cream cheese room temperature
  • 1 TBSP taco seasoning
  • 1 1/2 cups shredded cheddar cheese divided
  • 1 TBSP vegetable oil
  • 1/2 cup salsa
  • sliced olives and diced jalapeƱos optional


  • Preheat your oven to 375 degrees.
  • Set a cast iron skillet or heavy bottomed oven proof pan over medium heat.
  • Slice the chicken breasts in half and open them up to butterfly them (see the photo above).
  • Mix together the cream cheese, taco seasoning, and 3/4 cup cheddar cheese. Divide amongst the chicken breasts. Fold the chicken breast over on itself and secure closed with toothpicks (see photo above).
  • Add about a tablespoon of vegetable oil to the cast iron skillet and allow to heat up.
  • Add the chicken to the skillet and sear for about three minutes on each side.
  • Add the salsa to the top of the chicken, dividing evenly and then top with remaining cheese. Put in the oven (uncovered) and bake for about 20 minutes or until a thermometer registers 165 degrees in the thickest part of the chicken.
  • Remove the toothpicks, top with olives and jalapeƱos, and serve immediately.