These Air Fryer Stuffed Chicken Breasts are a quick and easy weeknight meal. Juicy, tender chicken breasts are stuffed with flavorful cream cheese and pepper filling and then cooked to perfection in the air fryer. Serve with your favorite side dish for a complete meal.
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❤️ Why you'll love this recipe
- A delicious and healthy dinner that is perfect for busy weeknights.
- Stuffed chicken breasts in the air fryer are crispy on the outside and juicy in the center.
- Perfect for picky eaters and easily customized to suit your family's taste buds.
Ingredients
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- cream cheese
- bacon
- bell pepper, any color
- cheddar cheese
- salt
- ground black pepper
- garlic powder
- boneless skinless chicken breasts
- corn starch
- seasoned panko bread crumbs
- large eggs
- non-stick cooking spray
Equipment
- large mixing bowl
- knife and cutting board
- large bowls
- shallow dish
- Cosori 5.8 Quart Air Fryer
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- In a large mixing bowl, add cream cheese, shredded cheese, half of the spices, diced peppers, and chopped bacon, and mix to fully incorporate. Set aside.
- Use a sharp knife to cut along the side of the breast to form a pocket in the middle of the chicken breast. Don’t cut from the end and don’t cut through as to butterfly the breast.
- Fill the pocket of chicken with the cream cheese mixture, evenly distributed between the three breasts. Set aside.
- In a large bowl, mix the remaining spices with the cornstarch.
- Use another large bowl, and beat the eggs into a wash.
- Into a third bowl, add the panko bread crumbs.
- Dredge the breast to fully coat through the cornstarch, then egg washes, and finally the panko. Keep in the filling as you coat each breast.
- Place the breast in a single layer in an oil-sprayed air fryer basket. Spray the top of the seasoned breast with non-stick oil. Filling pocket facing up. Press down slightly to form a flat bottom.
- Cook at 350°F/ 177°C for 18 minutes or until fully cooked. Use an instant-read meat thermometer to check for doneness. Cooked chicken will reach an internal temperature of 165°F/74°C
- Let the chicken rest for 5 minutes to let the flavors settle. Serve and enjoy.
Storage
Store the leftover stuffed chicken breasts in an airtight covered container in the refrigerator for up to three days.
Leftovers can be heated in the oven at 350 degrees for 10 to 15 minutes. Or in the air fryer at 350 degrees for 5 to 8 minutes or until it's warm all the way through.
Freeze the cooked breasts in a freezer-safe bag for up to three months. Thaw overnight in the fridge and reheat as directed above.
Expert Tips
Expert Tip: Be sure to leave plenty of room in between the chicken breasts in the air fryer so that the air can move freely and cook the chicken breast evenly.
Frequently Asked Questions
These chicken breasts need to cook for at least 18 minutes or until they cook all the way through.
The internal temperature of the Chicken breasts should reach an internal temperature of 165°F/75°C when fully cooked.
An instant-read meat thermometer should be inserted into the thickest part of the chicken breast.
It's important to spray the chicken with oil so that your breading browns and crisps up correctly.
Without the oil, your breading will not have a golden brown color.
Variations
- Boneless chicken thighs can also be used for this recipe. The cooking time should be increased to about 25 minutes. Be sure to use an instant read meat thermometer for an accurate temperature.
- Add extra heat to this chicken by using sliced jalapenos or serrano peppers in the cream cheese filling.
- Give this recipe a jalapeno popper flavor by using jalapenos and bacon in your filling.
- Try using different types of cheese in the filling such as Gruyere, Swiss, Parmesan cheese, mozzarella cheese, feta, or pepper jack.
- Adjust the spices and try onion powder, chili powder, or paprika.
- A spice blend such as Cajun seasoning, fajita seasoning, Italian seasoning blend, or homemade chicken rub
- would all be great choices.
- Add some chopped fresh spinach to the filling for a boost of nutrients.
- For gluten-free breading, use gluten-free flour and breadcrumbs.
- Make these chicken breasts low-carb or keto-friendly by dredging the chicken in coconut or almond flour and then crushed pork rinds for the crispy breading.
Serving Suggestions
- I love to serve these air fryer stuffed chicken breasts with a green vegetable like Easy Oven Roasted Green Beans, Air Fryer Carrots, or Garlic Roasted Broccoli.
- Apple Walnut Salad would be a great side.
- Instant Pot Buttermilk Mashed Potatoes or Homemade Mashed Potatoes
- are both delicious.
Similar recipes
- Air Fryer BBQ chicken legs
- Ricotta and Spinach Stuffed Chicken Breasts
- Air Fryer Rotisserie Chicken.
- Copycat Chick fil A Nuggets
- Air Fryer Lemon Pepper Wings
- Chicken Taquitos
- Chicken Marinated Drumsticks
- Check out all our chicken recipes here.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Air Fryer Stuffed Chicken Breasts
Equipment
Ingredients
Instructions
- In a large mixing bowl, using a wooden spoon, mix together cream cheese, shredded cheese, diced peppers, bacon,½ teaspoon each of garlic powder, salt, and black pepper, and blend to fully incorporate the ingredients. Set aside.
- Cut along the side of the breast to form a pocket in the middle. Don’t cut from the end and don’t cut through as to butterfly the breast.
- Fill the pocket of chicken with the cream cheese filling, evenly distributed between the three breasts. Set aside.
- In a large bowl, mix the remaining spices with the corn starch.
- Use another large bowl, use a whisk to beat the eggs into a wash.
- In a third bowl, add the panko bread crumbs.
- Dredge the breast to fully coat through the cornstarch, then egg washes, and finally the panko. Keep in the filling as you coat each breast.
- Place the breast in an oil-sprayed air fryer basket. Spray the top of the seasoned breast with non-stick oil. Filling pocket facing up. Press down slightly to form a flat bottom.
- Cook at 350°F/ 177°C for 18 minutes or until fully cooked. Use an instant-read meat thermometer to check for doneness. Cooked chicken will reach the internal temperature of 165°F/74°C
- Let the chicken rest for 5 minutes to let the flavors settle. Serve and enjoy.
Pat
I made this for my dinner tonight and was really impressed with the flavor. Will definitely make again
Eileen xo
That is awesome, Pat. So glad the recipe worked well for you