Air fryer stuffed chicken breasts are made with melted cream cheese, cheddar cheese, and bacon bits all seasoned with ground mustard, smoked paprika, and parsley.
Update: This recipe was originally posted May 2020, but has since been updated as an air fryer recipe. The original oven-baked method is still included in the recipe card.
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Stuffed chicken breast in air fryer is a delicious meal to make during the weeknight. They’re incredibly easy to put together by air frying the bacon bits first (which can also be skipped by buying bacon bits), stuffing the chicken, and then air frying the chicken breasts in the same basket as the bacon.
It’s a one-pot meal that’s low-carb and kids also love it!
It’s Keto-Friendly
This meal is keto-friendly. High fat, moderate protein, and low-carb are all going for you in this recipe.
One of my favorite things is that you can eat bacon and cream cheese on this diet. It’s rich and gives you the feeling that you’re “cheating” on your diet, but you actually get to have it.
Ingredients for Air Fryer Stuffed Chicken Breast
- Chicken Breasts
- Cream Cheese
- Shredded Cheddar Cheese
- Bacon (or Bacon Bits)
- Ground Mustard Powder
- Salt
- Black Pepper
- Smoked Paprika
- Parsley
How to Make Stuffed Chicken in the Air Fryer
- Start by cutting bacon slices into bits and add to the air fryer basket. I like to use kitchen scissors to quickly cut the bacon into the basket.
- Cook for 10-12 minutes at 375 degrees Fahrenheit, stirring often. Cook until bacon bits are crispy. Place bacon on a paper-towel-lined plate to drain.
- Add cream cheese, shredded cheddar, bacon, ground mustard, salt, and pepper to a bowl and mix well.
- Cut a pocket into the side of each chicken breast with a knife, being careful not to cut all of the way through. Spoon mixture into each chicken breast. Use toothpicks to hold shut, if desired.
- Lightly spray the air fryer basket with nonstick cooking oil and add chicken breasts to the basket. It will likely only fit 2 at a time and will need to cook in batches.
- Sprinkle paprika and parsley on top of each chicken breast. Cook for 15-18 minutes at 375 degrees Fahrenheit until the chicken is no longer pink and the cream cheese mixture is melted in the center. I do not flip the chicken breasts in this recipe to avoid the cream cheese filling from coming out.
- Repeat step 4 for the remaining chicken breasts.
Can you freeze air fryer stuffed chicken?
Yes! See the two ways you can cook it below:
For raw chicken: fill the chicken breast according to directions and freeze in an airtight container for up to 4-6 months in the freezer. Once you are ready to eat the stuffed chicken, thaw it in the refrigerator overnight. Bake according to directions in the recipe card.
For cooked chicken: Store leftover cooked chicken in an airtight container in the freezer for up to 3 months. Once ready to eat, thaw in the refrigerator overnight and then bake at 350 degrees Fahrenheit for 20-30 minutes.
If cooking it directly from the freezer, bake it at 350 degrees Fahrenheit for approximately 35-45 minutes until the center is heated through.
Storing Leftovers
Store leftover stuffed chicken for up to 4 days for best quality. I recommend reheating in the oven or air fryer for best results.
Try these other delicious recipes!
- Air Fryer Chicken Stuffed Poblano Peppers
- Air Fryer Spinach Stuffed Chicken
- Asparagus Wrapped Chicken
- French Onion Chicken Bake
- Grilled Chicken & Asparagus Foil Packs
- Ultimate Cheesy Au Gratin Potatoes
Enjoy!
Air Fryer Stuffed Chicken Breast
Ingredients
- 4 Chicken Breasts
- 4 oz Cream Cheese, softened
- ¾ cup Shredded Cheddar Cheese
- 4 Slices Bacon, Or Bacon Bits
- 1 tsp Ground Mustard Powder
- ½ tsp Salt
- ¼ tsp Black Pepper
- Sprinkle of Smoked Paprika & Parsley, for topping
Instructions
Air Fryer Cooking Method
- Slice bacon into bits and add to the air fryer basket. I like to use kitchen scissors to quickly cut the bacon into the basket. Cook for 10-12 minutes at 375 degrees Fahrenheit, stirring often until bacon bits are crispy. Place bacon on a paper-towel-lined plate to drain.
- Add cream cheese, shredded cheddar, bacon, ground mustard, salt, and pepper to a bowl and mix well.
- Cut an opening into the side of each chicken breast, being careful not to cut all of the way through. Spoon mixture into each chicken breast. Use toothpicks to hold shut, if desired.
- Lightly spray the air fryer basket with nonstick cooking oil and add chicken breasts to the basket. It will likely only fit 2 at a time and will need to cook in batches. Sprinkle paprika and parsley on top of each chicken breast. Cook for 15-18 minutes at 375 degrees Fahrenheit until the chicken is no longer pink and the cream cheese mixture is melted in the center. I do not flip the chicken breasts to avoid the filling coming out.
- Repeat step 4 for the remaining chicken breasts.
Oven-Baked Cooking Method
- Preheat oven to 375 degrees Fahrenheit. Prepare a pan or baking dish by lightly spraying with nonstick cooking spray.
- Cook bacon in a pan and crumble into small pieces. (Or cut small pieces with kitchen scissors prior to cooking.) Add bacon pieces to a bowl with cream cheese, cheddar cheese, ground mustard powder, salt, and pepper.Tip: Place mixed ingredients in a Ziploc bag, seal it, and then cut a small corner of the bag (Big enough for bacon pieces to pass through.) It's now your filling bag! Squeeze filling into the side of each chicken breast.
- Cut a small opening in the side of each chicken breast and run a knife along the inside of the breast, being careful not to cut through to the other side. Carefully spoon-filling into the chicken or squeeze from the Ziploc bag mentioned in the previous step.
- Place each filled chicken breast on the prepared baking pan. Sprinkle each chicken breast with paprika and parsley. Bake in the oven for 20-25 minutes until cooked through and chicken is no longer pink in the center.
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