Air Fryer Cheese Stuffed Chicken
Why this recipe works
- Creamy centre: Cream cheese softens the cheddar filling, helping it melt smoothly without becoming oily.
- Fast cooking: The air fryer gives the chicken a golden exterior while keeping the total cooking time suitable for a weeknight dinner.
- Simple, savoury seasoning: Garlic, paprika, salt and pepper add enough flavour to the outside of the chicken without overpowering the cheese filling.
Get the most out of this recipe
Texture tips
- For a smoother filling: Let the cream cheese soften slightly before mixing so it blends evenly with the cheddar.
- Rest before slicing: Resting the chicken helps the juices settle and keeps the cheese from running out immediately.
Common mistakes
- Check the centre: Stuffed chicken can brown before the middle is fully cooked, so use a thermometer and cook until the thickest part reaches 74°C (165°F).
- Watch the exposed filling: Wipe away any cheese mixture that squeezes out before air-frying, as exposed filling can catch and darken.
- Adjust if browning too fast: If the outside colours quickly, lower the air fryer to 180°C (355°F) for the final minutes so the chicken cooks through more gently.
Ingredient swaps
- Use smoked paprika: Swap sweet paprika for smoked paprika if you want a deeper, more savoury flavour.
- Try mozzarella: Mozzarella can replace cheddar for a milder filling with a stretchier texture.
Make-ahead tips
- Reheat gently: Reheat chilled leftovers in the air fryer at 180°C (355°F) until piping hot, then rest briefly before slicing.
- Best freshly cooked: The cheese filling is creamiest when served soon after cooking, once the chicken has rested.
Equipment you'll need
Ingredients
Instructions
- Preheat the air fryer to 190°C (375°F) for 5 minutes. Slice each chicken breast horizontally to create a pocket, keeping one side attached. Pat dry.
- In a bowl, mix the cream cheese with the cheddar until evenly combined. Spoon the cheese mixture into the pockets, then press the chicken closed firmly to seal. Wipe away any filling that has squeezed out so it does not burn.
- Mix the olive oil with crushed garlic, sweet paprika, fine sea salt and black pepper. Rub the seasoning all over the outside of the chicken, avoiding the cut edge as much as possible. Let it sit for 2 minutes while the air fryer finishes heating.
- Air-fry for 10 minutes, then turn and cook for another 6 to 9 minutes until the thickest part reaches 74°C (165°F) and the chicken is golden. If the top browns quickly, lower the temperature to 180°C (355°F) for the final minutes. Rest for 5 minutes before slicing thickly to serve.
Recipe notes
Tips
- For a creamier centre, take the cream cheese out of the fridge 10 minutes before mixing so it blends smoothly with the cheddar.
- Use a thermometer if you can; stuffed chicken can look done outside before the middle is fully cooked.
Substitutions
- Replace Sweet paprika with Smoked paprika for a deeper, more pronounced flavour.
- Replace Cheddar cheese with Mozzarella for a milder, stringier filling.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Reheat in the air fryer at 180°C (355°F) for 6 to 8 minutes until piping hot; rest 2 minutes before slicing so the filling stays creamy.
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Recipe overview
- Servings: 2 servings
- Total time: 35min (15min active)
- Difficulty: Medium
- Cuisine: Fusion
-
Allergens:
Milk
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