This is an air fryer stuffed chicken breast recipe made with melted cream cheese, cheddar cheese, and bacon bits, all seasoned with ground mustard, smoked paprika, and parsley.
Stuffed chicken breasts in the air fryer are an easy weeknight dinner. The juicy chicken breasts are seasoned, stuffed with sharp cheddar cheese and bacon pieces, and then air-fried to golden brown perfection.
It’s a one-pot meal that’s low-carb, and kids also love it.
More air fryer chicken recipes: spicy chicken sandwich, one-pot chicken stuffed poblano peppers, and chicken tenders.
It’s Keto-Friendly
This meal is keto-friendly. This means it’s high-fat, moderate-protein, and low-carb, 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
- Boneless Skinless Chicken Breasts
- Cream Cheese
- Shredded Cheddar Cheese
- Bacon
- 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 medium bowl and mix well.
- Cut a pocket into the side of each chicken breast with a sharp knife, being careful not to cut all of the way through. Spoon the mixture into the pocket made. Use toothpicks to hold shut the side of the chicken breast, if needed.
- Lightly spray the air fryer basket with nonstick cooking spray 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 the chicken breasts. Place chicken in the air fryer basket in a single layer.
- Set to 375 degrees Fahrenheit and a cooking time of 15-18 minutes, 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. The thickest part of each chicken breast should reach an internal temperature of 165 degrees Fahrenheit on a meat thermometer.
Favorite Sides
- Air Fryer Green Beans, Carrots, and Mushrooms: Cooking vegetables in the air fryer is really easy. Add some carrots, green beans, and bacon to the air fryer basket with some seasoning and cook away. Then, add some mushrooms for a nice, balanced flavor and texture.
- Air Fryer Brussels Sprouts with Bacon and Garlic: Roasted Brussels sprouts cooked with diced red onion, garlic, and bacon. It’s a delicious keto side dish.
- Instant Pot Garlic Mashed Potatoes: Creamy garlic mashed potatoes are a classic restaurant side dish that pairs well with stuffed chicken.
- Seasoned Rice: Fluffy seasoned rice with herbs, spices, and a buttery flavor.
- Keto Broccoli Salad: A light, low-carb dish of broccoli salad made with red onion, walnuts, cheddar cheese, sunflower seeds, and bacon that’s tossed with a light dressing.
- Potato Wedges: Seasoned potato wedges always go great with a roasted chicken breast.
Storing Leftovers
Freezing
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 the directions on 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.
Refrigerating
Store leftover stuffed chicken for up to 4 days in the refrigerator for best quality. I recommend reheating in the oven or air fryer for best results.
Reheating Leftovers
Set the air fryer to 350°F (175°C) and reheat for about 5-8 minutes. Check the chicken halfway through and flip it if necessary for even heating.
Recommended Recipes
- Air Fryer Broccoli
- Air Fryer Chicken Cordon Bleu
- Air Fryer Chicken Stuffed Poblano Peppers
- Air Fryer Chicken Breast Stuffed with Spinach
- Hot Honey Bacon Mushroom Chicken Skillet
- One-Pan Smothered Chicken with Mushroom Gravy
Air Fryer Bacon and Cheese Stuffed Chicken Breast
Ingredients
- 4 Chicken Breasts
- 4 ounces Cream Cheese softened
- ¾ cup Shredded Cheddar Cheese
- 4 slices Bacon or bacon bits
- 1 teaspoon Ground Mustard Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- Smoked Paprika for topping
- Parsley for topping
Instructions
Air Fryer Cooking Method
- 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 medium bowl and mix well.
- Cut a pocket into the side of each chicken breast with a sharp knife, being careful not to cut all of the way through. Spoon the mixture into the pocket made. Use toothpicks to hold shut the side of the chicken breast, if needed.
- Lightly spray the air fryer basket with nonstick cooking spray 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 the chicken breasts. Place chicken in the air fryer basket.
- Set to 375 degrees Fahrenheit and a cooking time of 15-18 minutes, 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.
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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