Air Fryer Stuffed Chicken Breast is so easy to make and full of flavor! The cheesy, bacon filling is melty and gooey, the chicken breasts are cooked to perfection, and the bacon is golden and crispy. Bacon wrapped stuffed chicken breast air fryer is a delicious meal that you’re sure to love!
Suitable for keto, low carb, gluten free diets.
What is it about bacon, cheese and chicken that is so satisfying? If you love this combination, you are going to adore this air fryer stuffed chicken breasts.
Not only is the chicken stuffed with a cheesy bacon filling, but it is also wrapped with bacon too! So much yum.
And like this Bacon Wrapped Stuffed Chicken Breast, the best part is that stuffed chicken breast in air fryer is that it’s suitable for keto, low carb and gluten free diets, so you can enjoy this meal and know you are eating well and eating healthy.
Easy Air Fryer Stuffed Chicken Breast
Air fried stuffed chicken breast is mouth-wateringly delicious. It looks fancy but it’s really easy to prepare and can be prepped in advance. Plus, stuffed chicken breasts cook super fast in the air fryer so that you can have a restaurant-worthy meal on the table in no time. You might also want to check out Air Fryer Popcorn Chicken and our other air fryer chicken recipes.
Why Make This Recipe
- Diet-Friendly – Stuffed chicken breast air fryer appears decadent, but it is perfect for keto, low carb and gluten free diets.
- Easy For Meal Prep – Prep a double batch of bacon wrapped stuffed chicken and freeze half of them for an easy meal later on.
- Fast – The air fryer cooks so efficiently this stuffed chicken cooks in about 25 minutes and will be ready to serve (including prep time) in about 35 minutes.
- Customizable – Add your favorite flavors, cheeses, and add-ins to make a unique and flavorful filling.
Ingredient Notes
- Chicken – Look for boneless skinless chicken breasts that are similar in size for even cooking.
- Cheese – A combination of cream cheese and mozzarella cheese creates a creamy filling.
- Bacon – Chopped, cooked bacon is added to the filling and more bacon is wrapped around the chicken before cooking.
- Aromatics – Both green onion and garlic will add lots of flavor to the filling.
- Seasonings – Dried Italian herbs, salt and black pepper make a simple yet flavorful seasoning for the chicken.
How To Make Air Fryer Stuffed Chicken Breast
Get full ingredients list and instructions from the recipe card below.
- Preheat an air fryer to 375 degrees F / 190 degrees C.
- In a large bowl, combine cream cheese, mozzarella, chopped bacon, garlic, and green onions.
- In a small bowl, combine salt, pepper, and Italian herbs. Set aside.
- Using a sharp knife, cut slits into each chicken breast to create a pocket. Be careful not to cut all the way through.
- Season the inside and outside of each chicken breast with the dry seasoning mixture.
- Scoop a quarter of the cream cheese mixture and “stuff” into the pocket of each chicken breast. Use toothpicks to keep them closed.
- Wrap each chicken breast with 1 ½ strips of bacon. Secure the bacon with a toothpick.
- Lightly spray the air fryer basket with oil, then place the wrapped chicken into the basket. Make sure there is space between them (you may need to cook in batches).
- Cook for 15-20 minutes, or until the internal temperature of the chicken reaches 165F / 94C.
- Remove from air fryer and allow the chicken to rest for 5 minutes before serving.
Note: Always check for doneness using a meat thermometer. The internal temperature should be at least 165 degrees F / 74 degrees C when the thermometer is inserted into the thickest part of the chicken.
Tips For Success
- Preheat your air fryer.
- Use paper towels to dry your chicken breast well before seasoning and searing.
- Air fryer temperatures can vary depending on the make and model, so it is important to check your food for doneness. The cooking times listed should be used as a guide and adjusted as needed.
- Leave space between the chicken breasts and place them in a single layer in the air fryer so air can circulate and cook evenly.
- Thicker chicken breasts may need to cook longer.
- Bring the cream cheese to room temperature before mixing.
- Cook and crumble some bacon for the filling. Leave some bacon raw to wrap around the outside of the chicken.
- Easily double this recipe for a large family or for serving guests.
- Use plenty of toothpicks to seal the chicken and prevent the filling from oozing out during cooking.
- Secure the bacon around the chicken breast with a toothpick if necessary.
- Spray the chicken with a light coating of olive oil for extra crispiness.
- If you want extra crispy bacon, you can partially cook the bacon slices before wrapping them around the chicken.
- Remove the toothpicks before serving.
- Cook until an instant read thermometer registers 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
Variations
- Swap The Seasoning – Italian herbs are a pantry staple but you can use your favorite herbs and spices such as garlic powder or onion powder.
- Use Flavored Bacon – Try this recipe with maple bacon, peppered bacon or experiment with bacons smoked with different wood.
- Make it Spicy – Add a bit of cayenne pepper to the seasoning blend to give this air fried stuffed chicken breast a kick. You can also add some sliced or chopped jalapeno to the filling.
- Swap The Cheese – Cream cheese is a must for a creamy filling but you can swap out the other cheese for cheddar cheese, shredded parmesan cheese, feta cheese, gouda or your favorite.
- Add Veggies – Chopped fresh spinach, mushrooms, artichokes, diced bell peppers, sun dried tomatoes and other veggies can enhance the flavor and the texture.
- Herbs and Spices – Blend the cheese with pesto or your favorite herbs for a yummy addition to the filling.
Budget-Friendly Tips
- Buy In Bulk – Purchase chicken in bulk or when it’s on sale and store it in the freezer for later use.
- Make It A Meal – Serve with steamed veggies and rice to stretch this into a filling meal.
Prep Ahead And Storage
- Prep Ahead – Season the chicken and stuff with the filling up to 24 hours in advance before baking. Allow the chicken to come to room temperature for 30 minutes before baking.
- Store – This bacon wrapped chicken can be stored in an airtight container in the fridge for up to 3 days.
- Freeze – Prepare the chicken and stuff with the filling before freezing. Wrap each chicken breast separately and freeze in an air-tight bag. To prepare, thaw the chicken overnight in the fridge. Bring the chicken to room temperature before baking as directed.
Meal Prep
- Enjoy dinner and then eat the leftovers for 3 more days.
- Prepare the air fried stuffed chicken breast and freeze for easy meal prep later on.
FAQs
The general guide for cooking bacon-wrapped stuffed chicken is 15-20 minutes in the air fryer. Air fryers can vary and the thickness of the chicken can also affect the cooking time.
We recommend that you start with the shortest time and begin checking for doneness with a meat thermometer every 1-2 minutes until the chicken is cooked through.
Yes! Preheat the oven to 375F / 180C and bake, covered with foil for 35 minutes.
Remove the foil and bake for an additional 5-10 minutes until the chicken is cooked and the bacon is crispy. Check for doneness with a meat thermometer.
Yes, you can cook frozen stuffed chicken in the air fryer which makes this a great recipe for make ahead meals. Place frozen chicken in the air fryer and cook as directed. Adjust the cook time as needed until the chicken reaches 165 degrees F / 94 degrees C.
To keep the chicken closed, don’t overfill the chicken with the cream cheese mixture. You can also secure the chicken with toothpicks while cooking and remove the toothpicks before serving.
More Recipes You May Like
- Air Fryer Fried Chicken.
- Air Fryer Chicken Breast.
- Bacon Wrapped Stuffed Chicken Breast.
- Oven Baked Chicken Tenders.
- Easy Chicken Pot Pie.
Serving Suggestions
Get The Air Fried Stuffed Chicken Breast Recipe:
Air Fryer Stuffed Chicken
Ingredients
- 4 ounces (113g) cream cheese room temperature
- 1 cup (113g) mozzarella cheese freshly shredded
- ½ cup (115g) bacon cooked and chopped
- 2 cloves garlic finely minced
- ½ cup (50g) green onions sliced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried Italian herbs
- 24 ounces (696g) boneless skinless chicken breasts approximately 6 ounces (174g) each in size
- 6 slices bacon 2 of them cut in half
Instructions
- Preheat air fryer to 375F / 190C.
- In a large bowl, combine cream cheese, mozzarella, chopped bacon, garlic, and green onions.
- In a small bowl, combine salt, pepper, and Italian herbs. Set aside.
- Using a sharp knife, cut slits into each chicken breast to create a pocket. Be careful not to cut all the way through.
- Season the inside and outside of each chicken breast with the dry seasoning mixture.
- Scoop a quarter of the cream cheese mixture and "stuff" into the pocket of each chicken breast. Use toothpicks to keep them closed.
- Wrap each chicken breast with 1 ½ strips of bacon. Secure the bacon with a toothpick.
- Lightly spray the air fryer basket with oil, then place the wrapped chicken into the basket. Make sure there is space between them (you may need to cook in batches).
- Cook for 15-20 minutes, or until the internal temperature of the chicken reaches 165F / 94C.
- Remove from air fryer and allow the chicken to rest for 5 minutes before serving.
Notes
- Use paper towels to dry your chicken breast well before seasoning and searing.
- Air fryer temperatures can vary depending on the make and model, so it is important to check your food for doneness. The cooking times listed should be used as a guide and adjusted as needed.
- Thicker chicken breasts may need to cook longer.
- Bring the cream cheese to room temperature before mixing.
- Cook and crumble some bacon for the filling. Leave some bacon raw to wrap around the outside of the chicken.
- Easily double this recipe for a large family or for serving guests.
- Use plenty of toothpicks to seal the chicken and prevent the filling from oozing out during cooking.
- Secure the bacon around the chicken breast with a toothpick if necessary.
- If you want extra crispy bacon, you can partially cook the bacon slices before wrapping them around the chicken.
- Remove the toothpicks before serving.
- Cook until an instant thermometer reads 165F / 74C when inserted into the thickest part of the chicken.
- Storage – keep leftovers in an airtight container inside the fridge for 3 days.
Kerry
Have only just begun using our Cosori 5.5 so I am needing all the info.that I can get and have just had success with this recipe.The chicken preset worked fine ,jacket spuds in the microwave.What I find if cooking any fat producing foods now is to put foil in the bottom of the outer basket, saves a lot of extra washing up,great web site,thanks Bintu.
Mari Ashbay
I used pepper jack cheese instead of mozzarella. I also substituted the green onion for some freeze dried chives. This was delicious and will be making it again. Thank you!