Stuffed chicken breast is an easy dinner with big taste. Chicken breasts are stuffed with a combination of sautéed mushrooms, herbs and seasoning which produces an incredible flavor and the brining makes the chicken so juicy.
Next time try these easy air fryer frozen chicken wings.
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This savory air fryer chicken is one of those recipes everyone will love — family, friends, even the picky eaters! It’s quick, full of flavor, and feels a little special without any extra fuss. Naturally gluten-free, low-carb, and wholesome, it’s the kind of dinner that proves healthy doesn’t have to mean boring.
Air Fryer Chicken Breast
The secret to that unbelievably juicy chicken? A quick brine! If you’ve only tried brining a turkey before, get ready to be amazed — it makes chicken breasts turn out tender and full of flavor every single time. Add in the savory, earthy goodness of mushrooms, and you’ve got a delicious, nutrient-packed stuffing that takes this meal to the next level.
You will love how this elegant dinner comes together with surprising speed in the air fryer, making it both a practical weeknight option for the family and an easy yet impressive entrée for entertaining. It’s the perfect solution to break out of a dinner routine, delivering a delicious experience that might just have everyone cleaning their plate
Air Fryer Stuffed Chicken Breast
Equipment
- Air fryer
Ingredients
- 3 large chicken breasts boneless skinless chicken breasts
For the brine:
- 4 cups cold water
- ¼ cup kosher salt
For the mushrooms:
- 2 Tablespoons butter unsalted
- 4 oz mushrooms sliced
- 2 cloves garlic
- 1 teaspoon fresh rosemary chopped
- 1 pinch salt
- ¼ teaspoon black pepper ground
- 1 Tablespoon pickled jalapeños optional for heat
Spice mix for the chicken:
- 1 Tablespoon butter unsalted
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt or to taste
- 3 slices Mozzarella cheese
Instructions
Brine the chicken:
- In a deep bowl dissolve kosher salt in 4 cups of cold water. Add chicken breasts, cover and let them brine for 30 minutes and up to 6 hours in the fridge.
Make the filling:
- In a skillet over medium heat melt butter then add sliced mushrooms and sauté for 4 minutes. Add garlic, rosemary, salt and pepper. Cook for another 2 minutes until the mushrooms are completely cooked. Remove from heat.
Prep the chicken:
- Make a pocket in the chicken breasts by laying each breast on a flat cutting board. Place your non-dominant hand on top of the chicken to keep it steady.
- Insert a sharp knife on the thickest part of the breast and cut a slit. Then run the knife in the breast as if you are cutting it in half but do not go all the way through.
- Mix the spices with olive oil in a small bowl and rub the chicken with the mixture from the outside and inside the pocket as well.
- Place a slice of mozzarella cheese inside the pocket and top it with about ⅓rd of the mushroom mixture.
- Seal with a couple of toothpicks.
Air fryer:
- Preheat your air fryer to 400°F.
- Place chicken in your air fryer basket and air fry for 12-15 minutes or until the internal temperature reaches 165F when measured by an instant read thermometer inserted in the thickest part of the chicken.
- Take it out and cover loosely with aluminum foil. Let it rest for 5 minutes before cutting.
Notes
- Basket style air air fryer has a non-stick basket but if yours does not or if you are using an oven style air fryer brush the basket with a little oil before placing the chicken in.
- Do not use thin sliced chicken breasts as you will be butterflying them (slicing into them). I find the best place to get thick regular size chicken breasts are from my local butcher or meat shop.
- You can use your favorite cheese or cheese combination such as parmesan cheese or cheddar cheese. side of the chicken.
- Air fryers are different so until you get used to yours you better check it 2 minutes before the suggested cooking time ends. Be sure that the chicken internal temperature reaches a minimum of 165°F when measured with a food thermometer.
- Your air fryer may smoke especially when cooking fatty food or if you are cooking multiple batches. If this starts to happen just add a couple of tablespoons of water or a piece of bread in the dripping pan or at the bottom of your air fryer. Please refer to your manual for safety and proper use.
- Please check the nutrition disclaimer policy.
- Storage:
- Put leftover in an airtight container and refrigerate. Can stay in the fridge for up to to 4 days.
- To reheat: Place the breast with a couple of tablespoons of water or stock, cover and place in a 350°F oven until thoroughly heated.
Nutrition
Ingredients
Instructions
- Brine the chicken: In a deep bowl dissolve kosher salt in 4 cups of cold water. Add chicken breasts, cover and let them brine for 30 minutes and up to 6 hours in the fridge.
- Make the filling: In a skillet over medium heat melt butter add sliced mushrooms and sauté for 4 minutes.
- Add garlic, rosemary, salt and pepper. Cook for another 2 minutes until the mushrooms are completely cooked. Remove from heat.
- In a small bowl, mix the spices with olive oil.
- Make a pocket in the chicken breast by inserting a knife in the thick side of the chicken as shown above.
- Rub the chicken on the outside and inside the pocket as well with the olive oil mixture.
- Place a slice of mozzarella cheese in the pocket and top it with about a third of the mushroom mixture.
- Use toothpicks to seal well.
- Preheat your air fryer to 400°F. Place chicken in your air fryer basket and air fry for 12-15 minutes or until the internal temperature of the chicken reaches 165 degrees F minimum when measured with a meat thermometer.
Tips
- Basket style air fryer has a non-stick basket but if yours does not or if you are using an oven style air fryer, brush the basket with a little oil before placing the chicken in.
- Do not use thin sliced chicken breasts as you will be butterflying them (slicing into them). I find the best place to get thick regular size chicken breasts are from my local butcher or meat shop.
- Do not skip brining for better results as this step yields a juicy chicken breast.
- You can use your favorite cheese or cheese combination such as Parmesan cheese, pepper jack cheese or cheddar cheese.
- Air fryers are different so until you get used to yours you better check it 2 minutes before the suggested cooking time ends. Be sure that the chicken internal temperature reaches a minimum of 165°F when measured with a food thermometer.
- Your air fryer may smoke especially when cooking fatty food or if you are cooking multiple batches. If this starts to happen just add a couple of tablespoons of water or a piece of bread in the dripping pan or at the bottom of your air fryer. Please refer to your manual for safety and proper use.
To Store
- Put leftover in an airtight container and refrigerate. Fully cooked chicken can stay in the fridge for up to 4 days.
- To reheat: Place the chicken breast with a couple of tablespoons of water or stock, cover and place in a 350°F oven until thoroughly heated.
Recipe FAQs
While a marinade is used to add flavor, brining is used to add moisture into the meat so it won't become dry when cooking. Brining is perfect for leaner cuts of meats.
Spinach is a great alternative to mushrooms, if you don't like mushrooms. It tastes great with mozzarella and it's also a healthy vegetable that is rich in potassium and vitamin K. Sauté fresh spinach in place of the mushrooms.
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Nancy
I've brined chicken before without thinking about it. The chicken was very tender & juicy & we really liked it. THEN, my husband had to have emergency triple bi-pass open heart surgery. That scared the salt out of us. I saw this recipe in the newsletter and wondered what the sodium content would be. Oh my goodness, was I shocked! I don't think I've ever seen that high sodium amount in one meal, 10442mg!
Sadly, it sounds really good!
Amira
Nancy, sorry to shock you but do not worry. We brine turkey and chicken all the time and for sure the meat does not absorb all the salt or else it would be too salty to eat. Usually the meat absorb from 5-7% of the salt and water nothing more. The nutrition calculator of the recipes are not 100% accurate, but they are there for guidance. I will adjust that in this recipe and discard the brining salt so as not to make anyone anxious. Thanks
Dave
This is a great recipe. Very easy to follow and delicious. It will be in our regular dinner rotation.
One comment though, in the ingredient list under 'spice mix' it list butter but in the instruction steps it mentions oil. I simply melted the butter and used it as the oil but I wonder if I missed something.
F Sethman
I already had stuffed chicken prepared. These breasts are so thick I decided to up the time to 20 minutes. Will this be alright?
Amira
You can increase the time in like 5 minutes increment and check the temperature of the chicken until it is done.