Air Fryer Stuffed Chicken Breast Recipe
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Make chicken dinners exciting again with this air fryer stuffed chicken breast! Tender, spice-kissed chicken breasts are filled with a mouthwatering mixture of cheeses, veggies, and herbs, then air-fried to perfection. It’s golden crispy on the outside, cheesy and gooey on the inside – just the flavor-loaded dish you need for a weeknight dinner win!
My air fryer might be one of my favorite kitchen gadgets, especially on busy days. It’s great for making low-effort, high-reward dishes, from appetizers like air fryer zucchini fries and air fryer stuffed mushrooms to a side like sweet potato fries or a main like air fryer pork chops. I’m super happy to add air fryer stuffed chicken breast to my rotation; because who wouldn’t want a mix of a creamy 3-cheese blend, spinach, sun-dried tomatoes, and herbs inside perfectly seasoned chicken?
It’s easy enough for a casual weeknight meal but impressive enough for a date night in or for entertaining. It’s also great for family dinners, summer parties, casual gatherings, or meal-prepping for the week. If you’re ready to turn plain old chicken breasts into something crave- and repeat-worthy, let’s make it happen!
Why You’ll Love This Recipe
- Surprisingly simple: Prep for 15 minutes and your air fryer will take care of the rest.
- Budget-friendly: Make a restaurant-worthy dish with affordable chicken breasts and a few pantry staples.
- Cozy and comforting: Tender chicken, melty cheese, and juicy tomatoes in one bite? Talk about comfort food!
- Air fryer ease: No splatters, no greasy pans! The air fryer keeps everything contained, so cleanup’s a breeze.
- Adaptable: Use ingredients you love or have on hand – it’s the kind of recipe that adapts to your mood, your pantry, or the people you’re serving.
- Make-ahead friendly: Prep the stuffed chicken, refrigerate, then air fry whenever you’re ready.
How to Make Air Fryer Stuffed Chicken Breast
You’re only 30 minutes away from the best chicken dinner of your life! Prep is quick and easy – simply make the stuffing then season and stuff the chicken. Your air fryer will do the rest. Don’t forget to let the chicken rest for a few minutes before serving so you can enjoy the flavors at their best!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the chicken:
- Chicken breasts: I use boneless, skinless chicken breasts. Look for medium-sized ones – not too thick, not too thin – so they’re easy to cook through without drying out.
- Olive oil: Helps the chicken get beautifully crispy and golden. It also prevents sticking.
- Paprika, salt, and ground black pepper: The seasoning essentials for the best flavor all around.
For the filling:
- Cream cheese: Use full-fat cream cheese for the best taste and texture. Avoid low-fat or fat-free cream cheese as it tends to release too much moisture while cooking, which can make your filling watery.
- Mozzarella and Parmesan cheese: Use freshly and finely shredded mozzarella and grated Parmesan for the best flavor and melt.
- Spinach: I use fresh spinach, but you can also use frozen if preferred – just thaw and squeeze out as much moisture as possible before mixing it in.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes for the best flavor and texture, and chop them finely so every bite gets some.
- Garlic cloves
- Parsley
Step-By-Step Instructions
Ready to make something seriously delicious? This part walks you through exactly how to stuff and cook your chicken breasts so they turn out perfect. It’s easier than it sounds, and once you’ve done it once, you’ll be stuffing chicken like a pro! Let’s break it down step-by-step so you know exactly what to do, from prep to air fryer magic.
Step 1: Make the stuffing
Preheat the air fryer to 350 F.
Mix the cream cheese, mozzarella, Parmesan, spinach, sun-dried tomatoes, garlic, and parsley in a small bowl until combined.
Step 2: Slice, season, and stuff
Carefully cut a pocket with a sharp knife in the side of each chicken breast without slicing all the way through. To do this, place your hand flat on top of the breast and use a sharp knife to carefully slice horizontally into the thickest part, stopping about ½ inch from the edge so you don’t cut all the way through. Open it gently like a book – this creates a perfect pocket to hold your filling without it leaking out during baking.
Next, divide the filling evenly among the chicken breasts, stuffing each one with the mixture. Secure with toothpicks if needed.
Step 3: Air fry
Brush the outside of each stuffed chicken breast with olive oil, season with paprika, salt, and pepper. Place the chicken in the air fryer basket, leaving space between each piece. Air fry for 18 to 20 minutes until the chicken reaches an internal temperature of 165 F.
Step 4: Rest and serve
Let the chicken rest for 5 minutes before serving.
Substitutions
You probably already have most of the ingredients for this recipe in your kitchen. If that’s not the case or you prefer to use alternative ingredients, here are my substitution recommendations:
- Chicken breasts: No chicken breasts? Boneless, skinless thighs or turkey breast work, too.
- Olive oil: Swap with avocado or canola oil, or butter for extra richness.
- Paprika: Use smoked paprika if you want a bolder flavor, or chili powder for a hint of heat.
- Cream cheese: Replace with Greek yogurt or ricotta cheese.
- Mozzarella: Use part-skim mozzarella for a lighter option, or Provolone or fontina for a similar melt.
- Parmesan cheese: Pecorino Romano is a saltier substitute.
- Spinach: No spinach? Go for finely chopped kale or arugula.
- Sun-dried tomatoes: Replace with chopped cherry tomatoes or roasted red peppers.
- Garlic cloves: Substitute with garlic powder (1/4 tsp per clove) or shallots.
- Parsley: Fresh basil, thyme, or even chopped green onion are good swaps.
Expert Tips
- Pat the chicken dry: Blot away extra moisture from the chicken with a paper towel to help the seasoning stick better and promote a crispier finish in the air fryer.
- Don’t overstuff: Overfilling the pocket can cause the stuffing to spill out while the chicken cooks. Aim for a snug but manageable amount that seals easily.
- Secure with toothpicks: If the pocket won’t stay closed, use toothpicks to hold the seam shut. Pro tip: Count how many you use so you don’t accidentally leave one in when serving!
- Avoid overcrowding the basket: Leave space between the chicken breasts so air can circulate and cook them evenly. Overcrowding = uneven cooking and soggy spots. If your air fryer basket is small, cook in batches to avoid overcrowding.
- Add mix-ins: Try mixing in some sautéed mushrooms, chopped artichoke hearts, or crispy bacon to the filling for extra flavor and texture. A pinch of red pepper flakes adds a nice little kick if you like a bit of heat.
- Be careful with high-moisture ingredients: Any add-ins like sautéed mushrooms or artichokes should be drained or cooked down first as excess moisture can lead to a soggy filling.
How to Store This Recipe
Let leftovers cool completely, then store them in an airtight container in the fridge for up to 4 days. To freeze, wrap each piece tightly in plastic wrap or foil, pop them into a freezer-safe container, and freeze for up to a month.
When you’re ready to enjoy, thaw overnight in the fridge, then reheat in the air fryer or oven at 325 F for a few minutes until warmed through. Thaw frozen chicken breasts overnight in the refrigerator before reheating.
What to Serve with Air Fryer Stuffed Chicken Breast
For a light and fresh combo, serve air fryer stuffed chicken breast with a crisp green salad or roasted veggies. If you’re going for comfort food vibes, creamy mashed potatoes, Chipotle rice, cauliflower rice, or a side of pasta make a great match. Don’t forget a drizzle of pan sauce or a squeeze of lemon over the top to tie it all together!
More Easy Chicken Dinners To Try
- Herb-crusted chicken
- Honey mustard chicken
- Cheesy chicken asparagus bake
- Blackened chicken tenders
- Ruth’s Chris stuffed chicken
Easy Stuffed Chicken Breast In Air Fryer
Ingredients
For the chicken:
- 4 medium chicken breasts boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Filling:
- ½ cup cream cheese softened
- ½ cup mozzarella shredded
- ¼ cup Parmesan cheese grated
- 1 cup spinach chopped
- ¼ cup sun-dried tomatoes drained and chopped
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the air fryer to 350 °F.
- Mix the cream cheese, mozzarella, Parmesan, spinach, sun-dried tomatoes, garlic, and parsley in a small bowl until combined.
- Carefully cut a pocket with a sharp knife in the side of each chicken breast without slicing all the way through.
- Divide the filling evenly among the chicken breasts, stuffing each one with the mixture. Secure with toothpicks if needed.
- Brush the outside of each stuffed chicken breast with olive oil, season with paprika, salt, and pepper.
- Place the chicken in the air fryer basket, leaving space between each piece. Air fry for 18-20 minutes until the chicken reaches an internal temperature of 165 °F.
- Let the chicken rest for 5 minutes before serving.
Notes
- Blot away extra moisture from the chicken with a paper towel to help the seasoning stick better and promote a crispier finish in the air fryer.
- Overfilling the pocket can cause the stuffing to spill out while the chicken cooks. Aim for a snug but manageable amount that seals easily.
- If the pocket won’t stay closed, use toothpicks to hold the seam shut.
- Leave space between the chicken breasts so air can circulate and cook them evenly. If your air fryer basket is small, cook in batches to avoid overcrowding.
- Try mixing in some sautéed mushrooms, chopped artichoke hearts, crispy bacon, or a pinch of red pepper flakes to the filling for extra flavor and texture.
- Any add-ins with high-moisture content should be drained or cooked down first as excess moisture can lead to a soggy filling.
