Cajun Stuffed Chicken with Crawfish

I love love stuffed recipes. They’re just way more fun in my eyes. My original plan for this one was to stuff the chicken with boudin (a pork & dirty rice stuffed sausage). I couldn’t find any here in Vegas, so I improvised by using a garlic chicken sausage. It still turned out so flavorful & tender! I’m still on a hunt for boudin to hopefully make this recipe again soon. You can make it with any sausage you like or the boudin. Recipe below!


4 large chicken breasts

2 sausage links (or 2 boudin sausages)

3 tbsp dairy free cream cheese (or regular)

1 cup of shredded cheddar

3 tbsp Cajun seasoning

2 tbsp olive oil

1 tbsp old bay seasoning

2 tbsp Kinders buttery garlic seasoning (or any garlic)

1 tbsp minced garlic

1 package of thawed crawfish tails

2 tbsp butter

1 cup dairy free milk (or regular)

1 cup seafood stock


Lightly grease baking sheet

Preheat oven to 375

Rinse chicken breasts

Slice chicken down the side to create a pocket

Season chicken with 1tbsp olive oil, 2tbsp Kinders buttery garlic & 1tbsp Cajun seasoning

Take casing off sausages (or boudin) & dice into small pieces

In a bowl mix sausage, cream cheese & cheddar

Place chicken on baking sheet

Stuff chicken breasts with sausage mixture

Cover with foil & bake in at 375 for 35min

In a skillet on medium heat, add 2tbsp butter and 1tbsp minced garlic

Add in crawfish tails, 1tbsp old bay and cook for about 3 minutes (stirring frequently)

Stir in seafood stock, milk, 1 tbsp butter, 1 tbsp Cajun seasoning

Let simmer on low heat for 5 minutes

Top chicken with creamy crawfish

Enjoy 🙂

Cajun and Garlic Stuffed Chicken

Hey everyBUNNY! Today, I’m bringing my all time favorite stuffed chicken recipe to the blog. The raves and shares it received on Instagram, proved it to be my most popular recipe to date! I loved seeing people share their recipe remakes of this meal. If you make it and love it, let me know 🙂

{Recipe for 4 chicken breasts}

Slice rinsed chicken breasts down the side to create a pocket

Add them to a bowl & rub 1tbsp of olive oil over chicken

Evenly coat chicken with 2tbsp of roasted garlic & 2tbsp of Cajun seasoning

Place seasoned chicken breast on a lightly greased baking sheet

Bring 1/2 cup of diced (small) bella mushrooms, 1 cup of diced (small) broccoli florets, 1tbsp garlic, 1-2 cups of cheddar jack cheese & 1/2 cup of cream cheese together in a bowl (mix well to create “stuffing”)

Stuff your chicken breasts

Cover baking sheet with aluminum foil

Bake in oven at 375 for 30min

Take out of oven & add more cheese (optional)

Crisp up in the air fryer at 320 for 5 minutes (optional)

Fajita Stuffed Chicken

Kicking off the start of my work week with a Meal Prep that will make your lunch break exciting! A few months ago, I made Stuffed Chicken with Asparagus & mentioned that using full breasts would be easier to keep the chicken together. I used that technique this time around and it held together perfectly. I also found a trick to making the stuffing thick enough to stay put, while keeping it moist during the cooking process. You’ll find out below! The great thing about this recipe, is how versatile stuffed chicken can be. The stuffing possibilities are endless!


Serving: (3 chicken breasts)


3 full chicken breasts

2 tbsp of olive oil

1 tbsp of Simply Organic paprika

1 tbsp of McCormick Spice salt free garlic herb blend

1 packet of Simply Organic fajita seasoning

1/2 onion

1/2 tomato

1/2 cilantro bunch

1/2 green bell pepper

1/2 red bell pepper

2 tbsp of Kite Hill dairy free chive cream cheese

1 cup of Organic Valley Mexican blend shredded cheese



Set oven to 375 & drizzle 1 tbsp of olive oil on non-stick baking sheet.

Slice chicken breasts down the side (creating a little pocket).

Rub 1tbsp of olive oil over chicken breasts.

Sprinkle/ rub in fajita seasoning + paprika all over chicken. Then set on baking sheet.

Rinse veggies. Dice tomatoes, bell peppers & onions into small cubes. Remove stems & chop cilantro into small pieces.

Combine veggies, cilantro, garlic herb seasoning & chive cream cheese in a mixing bowl. Mix until the cream cheese evenly coats veggies. We’ll call it “stuffing” now.

Using a tablespoon, scoop the stuffing & place inside chicken breasts. Since I used cream cheese in the stuffing, it made it thick enough to stay put inside the chicken. No need for toothpicks!

Cover baking sheet with aluminum foil.

Place chicken breasts in oven & bake for 30 minutes.

During the last 5 minutes, take the chicken out of the oven & remove aluminum foil. Sprinkle the shredded cheese inside or on top of the chicken breasts. Either way is good! Then place back into oven for 5 minutes (uncovered).

Let cool before placing them into Meal Prep containers.

These would be great with a side of sliced avocado. Yum!