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Air Fryer Stuffed Chicken Breast

Air Fryer Stuffed Chicken Breast

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.
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Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 48 minutes
Total Time: 58 minutes
Servings: 4 Servings
Author: Tiffany


  • 4 Chicken Breasts
  • 4 oz 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
  • Sprinkle of Smoked Paprika & Parsley, for topping


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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Calories: 538 kcalCarbohydrates: 3 gProtein: 58 gFat: 32 gSaturated Fat: 14 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 10 gTrans Fat: 1 gCholesterol: 209 mgSodium: 926 mgPotassium: 939 mgFiber: 1 gSugar: 1 gVitamin A: 670 IUVitamin C: 3 mgCalcium: 192 mgIron: 1 mg