Air Fryer Stuffed Chicken Breasts

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.

Course Main Course

Cuisine American

Keyword air fryer stuffed chicken breasts, stuffed chicken breasts, stuffed chicken breasts in the air fryer

Prep Time 15

Cook Time 18

rest time 5

Total Time 38

Servings servings

Calories 1193kcal

Author Eileen Murphy Kelly

Equipment

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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 ground 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

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.

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Nutrition