Air Fryer Stuffed Chicken Breast
This air fryer stuffed chicken breast is an easy cordon bleu-style dinner with juicy chicken, savory ham, melty Swiss or Gruyère cheese, and a crisp golden breadcrumb coating. It is a simple weeknight-friendly recipe that feels special without a lot of mess.
Equipment
- air fryer
- sharp knife
- toothpicks
- shallow bowls
- meat thermometer
Ingredients
- 2 boneless, skinless chicken breasts
- 2–4 slices deli ham
- 2 slices Swiss or Gruyère cheese
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt and black pepper, to taste
- olive oil spray
Instructions
- Place the chicken breasts on a cutting board and carefully cut a pocket into the thickest part of each one. Season the inside and outside with salt, black pepper, garlic powder, and paprika.
- Fold a slice of cheese inside a slice of ham, then tuck that bundle neatly into each chicken pocket. Secure the opening with 1 or 2 toothpicks.
- Set out three shallow bowls: one with flour, one with the beaten egg, and one with the panko breadcrumbs. Coat each stuffed chicken breast first in flour, then in egg, and finally in the breadcrumbs.
- Preheat the air fryer to 375°F (190°C). Lightly spray the basket with olive oil spray. Place the chicken in the basket, spray the tops lightly with oil, and cook for 15 to 18 minutes, flipping halfway through, until golden and the internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes before removing the toothpicks and slicing.
Notes
Pat the chicken dry before breading so the coating sticks better. Do not overcrowd the air fryer basket or the chicken may not crisp properly. A light spray of oil over the breadcrumbs helps create a deeper golden color. Check doneness with a meat thermometer in the thickest part and cook until the internal temperature reaches 165°F. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the air fryer at 350°F for 4 to 5 minutes.