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    Home » Recipes » Chicken

    Air Fryer Stuffed Chicken Breasts

    Published: Feb 14, 2024 · Modified: Oct 28, 2024 by Eileen Kelly

    Jump to Recipe

    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.

    Air fryer stuffed chicken sliced to see the creamy bacon and bell pepper stuffing.
    Jump to:
    • ❤️ Why you'll love this recipe
    • Ingredients
    • Equipment
    • Instructions
    • Storage
    • Expert Tips
    • Frequently Asked Questions
    • Variations
    • Serving Suggestions
    • Similar recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ 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

    Ingredients to make stuffed chicken with peppers and cheese.

    As an Amazon Associate, I earn from qualifying purchases.

    • 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.

    The steps to make air fryer stuffed chicken breasts with a bacon and bell pepper creamy stuffing.
    1. 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.
    2. 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.
    3. Fill the pocket of chicken with the cream cheese mixture, evenly distributed between the three breasts. Set aside.
    4.  In a large bowl, mix the remaining spices with the cornstarch.
    5. Use another large bowl, and beat the eggs into a wash.
    6. Into a third bowl, add the panko bread crumbs.
    7. 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.
    8. 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.
    9.  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
    10. Let the chicken rest for 5 minutes to let the flavors settle. Serve and enjoy.
    Chicken Breasts stuffed with a creamy bacon and pepper stuffing made in the air fryer.

    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

    How long do you put chicken breast in the air fryer?

    These chicken breasts need to cook for at least 18 minutes or until they cook all the way through.

    What is the correct internal temperature of cooked chicken breasts?

    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.

    Why do I need to spray the top of the chicken with oil?

    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.
    Chicken breasts stacked on a white platter, sliced with a center of cheese and diced peppers.

    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! ⭐️⭐️⭐️⭐️⭐️

    📖 Recipe

    Chicken breasts stuffed with peppers and cheese on a plate.

    Air Fryer Stuffed Chicken Breasts

    Enjoy juicy and tender chicken breasts stuffed with a flavor-packed bacon, cheese, and peppers for an easy chicken dinner.
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    Course: Main Course
    Cuisine: American
    Keyword: air fryer stuffed chicken breasts, stuffed chicken breasts, stuffed chicken breasts in the air fryer
    Prep Time: 15 minutes minutes
    Cook Time: 18 minutes minutes
    rest time: 5 minutes minutes
    Total Time: 38 minutes minutes
    Servings: 3 servings
    Calories: 1193kcal
    Author: Eileen Murphy Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    • As an Amazon Associate I earn from qualifying purchases
    • Cosori 5.8 Quart Air Fryer
    • Measuring Spoons and Cups
    • Measuring Spoons and Cups
    • Wooden Spoon
    • Whisk
    • Cutting Board
    • knife
    • Instant Read Thermometer

    Ingredients

    • 18 ounces cream cheese softened
    • 1 cup cheddar cheese shredded
    • 2 medium bell pepper any color, seeded and diced
    • 6 slices bacon cooked and chopped
    • 1 teaspoon garlic powder divided
    • 1 teaspoon salt divided
    • 1 teaspoon black pepper divided
    • 3 (6) ounce boneless skinless chicken breasts
    • ½ cup cornstarch
    • 1 cup seasoned panko bread crumbs
    • 2 large eggs
    • non-stick cooking spray

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    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.

    NOTES

    Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe. 
    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.
     
    Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
    Don’t forget to shop at the Everyday Eileen store on Amazon

    Nutrition

    Serving: 1stuffed chicken | Calories: 1193kcal | Carbohydrates: 82g | Protein: 52g | Fat: 72g | Saturated Fat: 33g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 355mg | Sodium: 2244mg | Potassium: 958mg | Fiber: 4g | Sugar: 14g | Vitamin A: 4071IU | Vitamin C: 102mg | Calcium: 558mg | Iron: 2mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

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