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one finished air fryer stuffed chicken breast served on a white plate

Air Fryer Stuffed Chicken

Delectable cheese and bacon stuffed chicken cooked in the air fryer.
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Course: Main Course
Cuisine: American, Western
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 643kcal


  • 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


  • 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.


  • 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.


Calories: 643kcal | Carbohydrates: 4g | Protein: 52g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 1171mg | Potassium: 861mg | Fiber: 1g | Sugar: 2g | Vitamin A: 775IU | Vitamin C: 5mg | Calcium: 198mg | Iron: 1mg