Air Fryer Stuffed Chicken
Juicy chicken breasts butterflied and stuffed with a creamy blend of cream cheese, queso blanco, and green chilis, then coated in a smoky spice rub and air fried to golden perfection in under 45 minutes.
Servings: 4 servings
Ingredients
For the Chicken
- 2 lbs chicken breasts
- 2 tablespoons olive oil or avocado oil
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon black pepper
For the Filling
- 4 oz cream cheese softened
- ½ cup queso blanco
- ⅓ cup green chilis canned, drained
Instructions
Prepare
- Preheat the air fryer to 375°F.
Make the Filling
- In the bowl of a stand mixer, beat the cream cheese until completely smooth.
- Add the queso blanco and green chilis. Mix until well combined. Set aside.
Make the Spice Rub
- In a small bowl, combine the olive oil, Italian seasoning, salt, garlic powder, chili powder, and black pepper. Mix to combine. Set aside.
Stuff the Chicken
- Place the chicken breasts on a cutting board and slice each breast horizontally approximately ¾ of the way through (butterfly cut).
- Spread the cream cheese filling evenly inside each chicken breast.
- Fold and close up each chicken breast. Secure with toothpicks if needed.
Season and Cook
- Use a pastry brush to coat the outside of each stuffed chicken breast with the oil and spice mixture.
- Spray the air fryer basket with non-stick cooking spray. Place the stuffed chicken breasts in the basket, leaving at least ½ inch of space between each. Work in batches if needed.
- Cook in the preheated air fryer for 15 minutes.
- Remove the basket and carefully flip the chicken breasts. Cook for another 15 minutes.
- Check the internal temperature — it should read 165°F. If needed, cook for an additional 5–10 minutes. Repeat with any remaining stuffed chicken breasts.
Notes
Storage: Store in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 350°F until warmed through.
Tips:
- Make sure cream cheese is fully softened before beating for a smooth filling.
- Don't overstuff — a generous but even layer prevents leakage.
- Secure the open edge with toothpicks if the chicken is thick or the fold feels loose.
- Always verify internal temperature reaches 165°F with an instant-read thermometer.
- Make sure cream cheese is fully softened before beating for a smooth filling.
- Don't overstuff — a generous but even layer prevents leakage.
- Secure the open edge with toothpicks if the chicken is thick or the fold feels loose.
- Always verify internal temperature reaches 165°F with an instant-read thermometer.
