Air Fryer Stuffed Chicken

Delectable cheese and bacon stuffed chicken cooked in the air fryer.

5 from 2 votes

Course: Main Course

Cuisine: American, Western

Diet: Gluten Free

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

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 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 165 degrees F / 94 degrees C.
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 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
Storage – keep leftovers in an airtight container inside the fridge for 3 days.