This easy recipe for Air Fryer Chicken Breast stuffed with a combination of cream cheese, cheddar cheese, bacon and veggies is full of flavor!
This Air Fryer Recipe is incredibly simple to make, which means more time spent with loved ones around the dinner table.
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Recipe at a Glance
Prep: 10 min | Air Fry: 18 min | Difficulty: Easy | Servings: 3
Main Ingredients: chicken breasts, cream cheese, bacon, Panko breadcrumbs, peppers and seasonings
Best For: quick weeknight dinners, simple family meals
Make Ahead: season chicken and store in fridge up to 24 hours before cooking
Storage: refrigerate cooked chicken in an airtight container up to 3–4 days
👉Click HERE for my Air Fryer Recipes for Beginners eBook.
Table of Contents
Air Fryer Tips for Beginners
- Just like an oven, preheating your air fryer before cooking can help achieve better results. Most air fryers have a preheat function, so allow it to warm up for a few minutes before adding your food.
- To ensure even cooking, avoid overcrowding the air fryer basket. Leave enough space for the hot air to circulate around the food, allowing it to crisp up properly.
- Shake or flip the food halfway through the cooking process. This will help achieve a crispy exterior on all sides.
Looking for more Air Fryer Chicken Recipes? Try my Chicken Drumsticks, Chicken Wrapped in Bacon, Air Fryer BBQ Chicken Tenders and even my Chicken Skewers. Yum!
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
No panko? Use regular breadcrumbs for a similar crispy coating.
Swap the bacon strips for real bacon bits if that’s what you have on hand.
Want to add veggies? Stir some cooked, well-drained spinach into the filling for extra flavor and color.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Add cream cheese, shredded cheese, half of the spices, diced peppers, and chopped bacon to a mixing bowl and fully incorporate. Set aside.
Step 2: Cut along the side of the breast to form a pocket in the middle. Do not slice all the way through the chicken breast.
Step 3: Fill each chicken breast with the cream cheese mixture and set aside. Mix the remaining spices with the cornstarch in one bowl, beat the eggs in a second bowl, and add the panko to a third. Coat each breast in the cornstarch mixture, then the egg, and finally the panko, pressing gently to keep the filling inside.
Step 4: Place the chicken breast in an oil-sprayed air fryer basket with the filling side up and press gently to flatten the bottom. Spray the top with oil, then cook at 350°F for 18 minutes or until fully cooked. Remove and let rest for 5 minutes before serving.
Insider Tips from My Kitchen to Yours
✔️ DO make sure the cream cheese is at room temperature so it blends smoothly with the other filling ingredients.
❌ DO NOT skip checking the internal temperature—use a digital thermometer and cook the chicken to 165°F to avoid undercooking.
Storage & Serving Tips
Refrigerate: Store leftover chicken in an airtight container in the refrigerator for up to 3–4 days.
Freezer: Wrap tightly and freeze for up to 2 months, then thaw overnight in the refrigerator before reheating.
Serving Tips: Serve warm with a simple side like Roasted Asparagus with Parmesan Cheese, Panera Copycat Mac & Cheese, and Air Fryer Garlic Bread.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Close the edges of the chicken breasts with toothpicks to help keep the filling in.
Yes. Regular breadcrumbs will work, but the coating will be a little less crispy than panko. The flavor will still be great and the chicken will cook the same way.
Try these other Air Fryer Recipes next...
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📖 Recipe Card
Air Fryer Stuffed Chicken Breast
Ingredients
- 8 ounces cream cheese softened
- 6 pieces cooked bacon chopped
- 2 bell peppers any color, diced
- 1 cup shredded cheese
- 1 teaspoon salt divided
- 1 teaspoon pepper divided
- 1 teaspoon garlic powder divided
- 3 large chicken breasts
- ½ cup cornstarch
- 1 cup panko crumbs seasoned or plain
- 2 eggs
Method
- Add cream cheese, shredded cheese, half the spices, diced peppers, and chopped bacon to a mixing bowl and fully incorporate. Set aside.
- Cut along the side of the breast to form a pocket in the middle. Don't cut all the way through like you would when butterflying, just a slit in the middle.
- Fill the pocket of the chicken with the cream cheese filling, evenly distributing between the 3 breasts.
- In a bowl, mix the remaining spices with the cornstarch.
- In another bowl, beat the eggs into a wash.
- In a final bowl, add the panko.
- Dredge the breast to fully coat through the cornstarch, then egg wash, and finally the panko. Keep the filling in as you coat each breast.
- Place the breast in an oil-sprayed air fryer basket with the filling pocket facing up. Press down slightly to form a flat bottom. Then spray the top of each breast with oil.
- Cook at 350°F for 18 minutes or until fully cooked with an internal temperature of 165°F.
- Once cooked, remove and let rest for 5 minutes.
- Enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!Air Fryer Recipes for BeginnersMore Information
Jeffrey says
Thanks for the recipe!!!!!!!!!!!!!
Terrific.
Lois says
Thanks! Hope you enjoy the recipe!