This Air Fryer Stuffed Chicken Breast recipe is a game-changer for busy weeknights! Juicy chicken breasts are filled with your favorite ingredients, then air fried to golden perfection in under 20 minutes. Whether you’re craving something cheesy, Mediterranean-inspired, or loaded with veggies, this versatile recipe is quick, easy, and absolutely delicious!
I’ll never forget the first time I made stuffed chicken breast in my air fryer. I was skeptical—could something this fancy really work in an appliance I usually reserved for frozen fries? But after one bite of that perfectly cooked, cheese-oozing chicken, I was hooked. Now it’s a weekly staple in my house, and my family requests it constantly!
What Makes This Air Fryer Stuffed Chicken Recipe Special?
Unlike traditional baked stuffed chicken breast recipes that can take 45 minutes or more in the oven, this air fryer version cooks in nearly half the time while staying incredibly moist and tender. The circulating hot air creates a beautiful golden exterior while keeping all those delicious juices locked inside.
The secret to perfect air fried chicken breasts is the butterfly cut technique and securing the stuffing properly with toothpicks. This ensures even cooking and prevents your delicious filling from escaping during the cooking process.
Ingredients You’ll Need:
For the Chicken:
- Boneless Skinless Chicken Breasts – Use chicken breasts that are roughly the same size for even cooking
- Olive Oil – Helps the chicken brown beautifully and prevents drying
- Seasonings – Garlic powder, onion powder, paprika, salt, and black pepper create the perfect savory crust
- Italian Seasoning – Adds aromatic flavor that complements any stuffing
For the Classic Filling:
- Cream Cheese – Creates a creamy, luxurious filling that stays put during cooking
- Shredded Mozzarella Cheese – Melts perfectly and adds that irresistible cheese pull
- Fresh Spinach – Adds nutrition, color, and a subtle earthy flavor
- Sun-Dried Tomatoes – Provide bursts of tangy, concentrated tomato flavor
- Garlic – Fresh minced garlic elevates the entire dish
How To Make Stuffed Chicken Breast In Air Fryer:
Step 1: Prepare Your Chicken
Pat your chicken breasts completely dry with paper towels. This is crucial for getting that beautiful golden exterior! Place one chicken breast on your cutting board and place your palm flat on top. Using a sharp knife, carefully slice horizontally through the thickest part of the breast, creating a pocket. Be careful not to cut all the way through—you want to create a “book” that opens up.
Step 2: Make Your Filling
In a medium bowl, combine softened cream cheese, shredded mozzarella, chopped spinach, sun-dried tomatoes, and minced garlic. Mix until well combined. The mixture should be spreadable but not too loose. If using frozen spinach, make sure to squeeze out all excess moisture first to prevent a watery filling.
Step 3: Stuff The Chicken Breasts
Open your butterflied chicken breast like a book. Spoon the filling mixture onto one side, leaving about a half-inch border around the edges. Don’t overstuff—about 3-4 tablespoons of filling per breast is perfect. Fold the chicken closed and secure with 3-4 toothpicks along the open edge. Make sure the toothpicks go through both layers of chicken to keep everything sealed.
Step 4: Season The Outside
Brush the outside of each stuffed chicken breast with olive oil. This helps the seasonings stick and promotes that gorgeous golden-brown color. In a small bowl, mix together your seasonings: garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. Sprinkle generously over both sides of each chicken breast, pressing gently so it adheres.
Step 5: Air Fry To Perfection
Preheat your air fryer to 375°F for 3-5 minutes. Place the stuffed chicken breasts in the air fryer basket in a single layer, making sure they don’t touch. Cook for 16-18 minutes, flipping halfway through, until the internal temperature reaches 165°F when checked with a meat thermometer. The chicken should be golden brown and the juices should run clear.
Step 6: Rest and Serve
Remove the chicken from the air fryer and let it rest for 5 minutes before removing the toothpicks. This resting time allows the juices to redistribute throughout the meat, ensuring every bite is moist and delicious. Carefully remove all toothpicks (I like to wet them first—it makes them slide out more easily), slice, and serve immediately!
Popular Stuffing Variations:
Caprese Stuffed Chicken: Fill with mozzarella, fresh basil, and diced tomatoes. Drizzle with balsamic glaze before serving.
Buffalo Chicken: Mix cream cheese with shredded cheddar, buffalo sauce, and crumbled blue cheese for a spicy kick.
Broccoli Cheddar: Combine steamed broccoli florets with sharp cheddar cheese and a touch of cream cheese.
Bacon Ranch: Mix cream cheese with cooked crumbled bacon, ranch seasoning, and shredded cheddar.
Mediterranean: Stuff with feta cheese, kalamata olives, sun-dried tomatoes, and fresh oregano.
Mushroom Swiss: Sauté mushrooms and onions, then mix with Swiss cheese and a touch of cream cheese.
Recipe Substitutions and Tips:
- Cheese Options: Try goat cheese, feta, provolone, pepper jack, or Gruyere instead of mozzarella
- Vegetable Swaps: Use kale, arugula, or Swiss chard instead of spinach. Roasted red peppers work great in place of sun-dried tomatoes
- Protein Additions: Add cooked bacon, prosciutto, or Italian sausage to your filling for extra flavor
- Dairy-Free Version: Use dairy-free cream cheese and vegan cheese alternatives
- For Thicker Breasts: If your chicken breasts are very thick (over 1.5 inches), you may need to add 2-3 minutes to the cooking time
Pro Tips For Perfect Air Fryer Stuffed Chicken:
- Temperature Check: Always use a meat thermometer! Insert it into the thickest part of the chicken (not the filling) to ensure it reaches 165°F
- Don’t Overstuff: Less is more! Overfilling makes it difficult to seal and can lead to filling leaking out during cooking
- Wet Your Toothpicks: Soak toothpicks in water for 5-10 minutes before using. This prevents them from burning and makes removal easier
- Pound For Even Thickness: If your chicken breasts are uneven, use a meat mallet to gently pound them to an even thickness before butterflying
- Room Temperature Matters: Let your chicken sit at room temperature for 15-20 minutes before cooking for more even results
- Don’t Overcrowd: Cook in batches if needed. Air needs to circulate around each piece for that perfect crispy exterior
- Flip Carefully: Use tongs and support the bottom of the chicken when flipping to keep the filling inside
Storage and Reheating Instructions:
Refrigerator: Store leftover stuffed chicken breast in an airtight container in the refrigerator for up to 3-4 days. Make sure to remove all toothpicks before storing.
Freezer: You can freeze cooked stuffed chicken for up to 3 months. Wrap each piece individually in plastic wrap, then place in a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
Reheating: The best way to reheat is in the air fryer at 350°F for 5-7 minutes until warmed through. You can also reheat in the microwave for 1-2 minutes, though the exterior won’t be as crispy. For oven reheating, bake at 350°F for 10-12 minutes.
Make Ahead: You can prepare the stuffed chicken breasts up to 24 hours in advance. Keep them covered in the refrigerator, then air fry when ready to eat. Add 1-2 minutes to the cooking time if cooking from cold.
Frequently Asked Questions:
Can I use frozen chicken breasts?
It’s best to use thawed chicken for this recipe. Frozen chicken won’t butterfly properly and will cook unevenly. Thaw your chicken completely in the refrigerator before preparing.
How do I know when my stuffed chicken is done?
The most reliable method is using a meat thermometer. Insert it into the thickest part of the chicken (avoiding the filling) and look for 165°F. The chicken should also be firm to the touch and juices should run clear.
Why is my stuffed chicken breast dry?
Overcooking is the main culprit. Use a meat thermometer and remove the chicken as soon as it hits 165°F. The resting period will bring it to the final safe temperature while keeping it juicy.
Can I make this without an air fryer?
Absolutely! Bake in a preheated 375°F oven for 25-30 minutes, or until the internal temperature reaches 165°F. The texture will be slightly different but still delicious.
How do I prevent the filling from leaking out?
Don’t overfill the chicken, leave a border around the edges, and secure well with toothpicks. Making sure your filling isn’t too watery also helps—drain excess liquid from ingredients like spinach and tomatoes.
Can I bread my stuffed chicken?
Yes! After stuffing and securing, dip in beaten egg and coat with breadcrumbs or panko. Spray with cooking spray and air fry as directed, adding 2-3 minutes to the cooking time.
What size air fryer do I need?
A 4-6 quart air fryer works perfectly for this recipe. You can cook 2-3 stuffed chicken breasts at once depending on their size.
More Easy Air Fryer Chicken Recipes:
This Air Fryer Stuffed Chicken Breast recipe has become one of my most-requested dinners for good reason. It’s elegant enough for company, easy enough for weeknights, and endlessly adaptable to whatever ingredients you have on hand. The air fryer creates restaurant-quality results in a fraction of the time, and cleanup is a breeze!
Whether you’re making stuffed chicken breast in your Ninja air fryer, Cosori, or any other brand, this recipe will work perfectly. Just remember: don’t overstuff, use a meat thermometer, and let it rest before slicing. Follow these simple tips and you’ll have juicy, flavorful stuffed chicken every single time!
Have you tried this recipe? I’d love to hear about your favorite stuffing combinations! Leave a comment below and let me know how it turned out.
Air Fryer Stuffed Chicken Breast
Ingredients
For the Chicken
- 4 large boneless skinless chicken breasts about 6-8 oz each, similar in size
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Filling
- 4 ounces cream cheese softened to room temperature
- 1 cup shredded mozzarella cheese
- 1 cup fresh spinach finely chopped
- ¼ cup sun-dried tomatoes drained and chopped
- 2 cloves garlic minced
Instructions
- Prepare the Chicken: Pat the chicken breasts completely dry with paper towels. Place one chicken breast on a cutting board and place your palm flat on top. Using a sharp knife, carefully slice horizontally through the thickest part of the breast, creating a pocket. Be careful not to cut all the way through—you want to create a “book” that opens up. Repeat with remaining chicken breasts.
- Make the Filling: In a medium bowl, combine softened cream cheese, shredded mozzarella, chopped spinach, sun-dried tomatoes, and minced garlic. Mix until well combined. The mixture should be spreadable but not too loose.
- Stuff the Chicken: Open each butterflied chicken breast like a book. Spoon 3-4 tablespoons of the filling mixture onto one side, leaving about a half-inch border around the edges. Fold the chicken closed and secure with 3-4 toothpicks along the open edge, making sure the toothpicks go through both layers of chicken.
- Season the Outside: Brush the outside of each stuffed chicken breast with olive oil. In a small bowl, mix together garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. Sprinkle the seasoning mixture generously over both sides of each chicken breast, pressing gently so it adheres.
- Preheat Air Fryer: Preheat your air fryer to 375°F for 3-5 minutes.
- Air Fry: Place the stuffed chicken breasts in the air fryer basket in a single layer, making sure they don’t touch. Cook for 16-18 minutes, flipping halfway through at the 8-9 minute mark, until the internal temperature reaches 165°F when checked with a meat thermometer in the thickest part (not the filling). The chicken should be golden brown and juices should run clear.
- Rest and Serve: Remove the chicken from the air fryer and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat. Carefully remove all toothpicks (wetting them first makes them slide out more easily), slice if desired, and serve immediately. Enjoy!
Notes
Pro Tips:
- Temperature Check: Always use a meat thermometer! Insert it into the thickest part of the chicken (not the filling) to ensure it reaches 165°F.
- Don’t Overstuff: Less is more! Overfilling makes it difficult to seal and can lead to filling leaking out during cooking.
- Wet Your Toothpicks: Soak toothpicks in water for 5-10 minutes before using to prevent burning and make removal easier.
- Room Temperature: Let your chicken sit at room temperature for 15-20 minutes before cooking for more even results.
- Don’t Overcrowd: Cook in batches if needed. Air needs to circulate around each piece for that perfect crispy exterior.
- For Thicker Breasts: If your chicken breasts are very thick (over 1.5 inches), you may need to add 2-3 minutes to the cooking time.
Storage:
Refrigerator: Store leftover stuffed chicken breast in an airtight container for up to 3-4 days. Remove all toothpicks before storing. Freezer: Freeze cooked stuffed chicken for up to 3 months. Wrap each piece individually in plastic wrap, then place in a freezer-safe container. Thaw overnight in refrigerator before reheating. Reheating: Reheat in air fryer at 350°F for 5-7 minutes until warmed through. Microwave for 1-2 minutes, or bake at 350°F for 10-12 minutes.Popular Variations:
- Caprese: Mozzarella, fresh basil, diced tomatoes, drizzle with balsamic glaze
- Buffalo Chicken: Cream cheese, cheddar, buffalo sauce, blue cheese crumbles
- Broccoli Cheddar: Steamed broccoli florets with sharp cheddar and cream cheese
- Bacon Ranch: Cream cheese, crumbled bacon, ranch seasoning, shredded cheddar
- Mediterranean: Feta cheese, kalamata olives, sun-dried tomatoes, fresh oregano
