Impress at dinner with incredible Air Fryer Stuffed Chicken Parmesan! This restaurant quality main dish is stuffed with fresh mozzarella, marinara, and basil, then coated in crispy parmesan breading. Weeknight dinner friendly!.
Compared to making classic chicken parmesan from scratch, you can put this version together during the week for a fancy feeling dinner, but you’re at home and it’s Wednesday night!.
The trickiest part is breading the chicken. And it’s not even tricky, just possibly a little messy. The best way to do it is to use one hand for the egg and the other for the flour and breadcrumbs.
After a few minutes of stuffing and breading, stick them in the air fryer and let it do the rest of the work! No turning or flipping, so you’ve got time to get a couple sides ready. Hope you enjoy!.
By the way – here in the post content, you’ll find detailed information on the ingredients used, possible substitutions, and helpful tips for successful results based on my experience with this recipe.
For the printable recipe card with a list of ingredients followed by concise instructions, please keep scrolling down or hit the ‘Jump to Recipe’ button at the top of the page. Frequently asked questions are located below the recipe card.
How to Keep Cheese from Oozing Out of Stuffed Chicken: A Step-by-Step Guide
Stuffed chicken is a delicious meal that combines the juicy flavor of chicken with a creamy, cheesy filling. However, a common frustration when making stuffed chicken is having the melted cheese ooze out during cooking. Not only does this make the dish messy, but it also results in dried out chicken and a lack of cheesy flavor. No one wants sad, cheese-less chicken!
It’s easy to keep that cheese inside your chicken, where it belongs, with just a few simple tricks. This complete guide will show you my tried-and-true way to make cheese-stuffed chicken that stays together. Let’s get started!.
Picking the Right Cheese: Picking the right cheese is the first important step. Choose cheeses that are easy to melt but still keep their shape. I suggest using grated mozzarella, cheddar, Monterey jack, or a mix of these cheeses. Don’t eat soft cheeses that melt completely, like brie or goat cheese. Grating vs. Cutting the cheese into small pieces helps it mix better in the stuffing.
Don’t add too much cheese; 1/2 cup of grated cheese for every pound of chicken is a good amount. Too much cheese increases the chances of ooze. If you are using more than one cheese, grate them one at a time before mixing them.
Preparing the Chicken
Start by preheating your oven to 375°F. Take 4 small chicken breasts (6-8 oz each) and use a sharp knife to cut a pocket into the side, taking care not to cut all the way through.
Next, make your stuffing. I like to use a simple combo of the grated cheese, breadcrumbs, chopped spinach, diced sun-dried tomatoes, garlic powder, salt, and pepper. Mix the ingredients together well. You can also sauté the veggies first before adding to the cheese for deeper flavor.
Carefully spoon the stuffing mixture into the chicken pockets. Don’t overstuff – leave at least 1/2 inch of space at the top of the pocket to allow for expansion as the cheese melts.
Sealing in the Cheese
This next step is crucial for avoiding cheese leaks! Once stuffed, seal the pocket using either toothpicks or kitchen twine/butcher’s twine. If using toothpicks, space 3-4 of them evenly along the opening. With the twine, tightly tie one piece lengthwise and one widthwise. Make sure there are no gaps for cheese to escape.
Getting it Just Right: Put the stuffed chicken on a baking sheet lined with parchment paper seam side down. Put the chicken in the oven for 30 to 35 minutes, or until it’s fully cooked. The internal temperature should reach 165°F.
Let the chicken rest about 5 minutes before removing the toothpicks or twine. Be very delicate when slicing to prevent the cheese from bursting out. And voila – perfectly stuffed cheese chicken!
Troubleshooting Cheese Ooze
Even when you follow all the steps, you may still get some cheese leakage. Here are some tips to rectify it:
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Use more cheese shreds vs. chunks – shreds incorporate more seamlessly into the stuffing.
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Make sure you are using cheeses that melt well like mozzarella – avoid gooey cheeses like brie.
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Don’t overstuff the chicken or use too much cheese – less is more when it comes to getting that cheese to stay put.
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Chill the stuffed chicken in the fridge for 30 mins before cooking to help cheese firm up.
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Secure those openings meticulously with toothpicks or twine – no gaps for cheese to escape!
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Avoid overcooking – prolonged baking causes more cheese meltage. Opt for thicker breasts over thin.
Equipment you’ll need to make Air Fryer Stuffed Chicken Parmesan:
To make this stuffed chicken taste its best, you will need a few different tools. In most cases, chicken parmesan recipes call for a stove or oven, but this one was written for an air fryer. Here are my equipment recommendations:
- air fryer: The Cosori Turboblaze 6 Quart Air Fryer is the one I’m currently crazy about and the one in this post. This model has been my choice since 2024, and I love how simple it is to clean. Plus it’s way quieter than my older model!.
- sharp chef’s knife—You need a sharp knife to safely and successfully cut up chicken breasts for stuffing. I recommend a Misen Chef’s Knife.
- Thermometer: For cooking meat, you need an instant read thermometer. This Thermapen One Instant-Read Thermometer is the one I trust and use several times a week. I promise it will last a lot longer than stuff that costs less!
Freeze leftover marinara sauce into perfectly sized portions using Souper Cubes. Next time, use marinara from the freezer instead of buying a new jar.
What are the ingredients in this Air Fryer Stuffed Chicken Parmesan?
This recipe’s ingredients are pretty much the same as those in any other chicken parmesan recipe, so there shouldn’t be any surprises. Here’s a list of all the ingredients along with a little note on each:
- Chicken breasts that are skinless and have no bones—You can use any size of chicken breast for this recipe. The fact that both chicken breasts are pretty much the same size is more important.
- Small pieces of sea salt This helps all of the flavors stand out.
- fresh mozzarella—Any kind of fresh mozzarella will work in this recipe. I like the pre-sliced logs of mozzarella, but you can also tear up a big ball or use little balls of mozzarella.
- marinara—A simple marinara works great for the red sauce. You can use any red or spaghetti sauce you have on hand, though.
- shredded basil—Fresh basil gives chicken parmesan the best taste and smell. It’s very worth it in my opinion.
- Adding the egg helps the breading stick to the chicken and keep everything together while it’s cooking.
- garlic powder: This is where we add some extra flavor to the breading! I love garlic!
- Panko breadcrumbs are what make the chicken crispy. They have more surface area than regular breadcrumbs, which means they can soak up more oil and get crispier.
- shreds of parmesan cheese: mix these with the breadcrumbs to give the stuffed chicken an irresistibly crispy top.
- flour: All-purpose flour is the first layer that helps the breading process get going and gives the other ingredients something to stick to.
Related: See all of my 80+ chicken recipes here!
BEST cheesy stuffed chicken! | FeelGoodFoodie
FAQ
What kind of cheese do you stuff chicken with?
Key Ingredients in Stuffed Chicken Breasts: Cream cheese: Cream cheese makes the filling smooth and tangy, and it also helps hold it all together. Mozzarella cheese: You’ll need 2 ounces, or about ½ cup of mozzarella to fill the chicken breasts. You can shred your own from a block, or opt for pre-shredded.
How to keep cheese inside chicken cordon bleu?
How to make Chicken Cordon Bleu:Prep chicken breasts. Top with ham and cheese. Place each one on a small square of plastic wrap and roll it up tightly into a bundle, tucking the sides in a bit. This is how I roll chicken cordon blue tightly so it stays in place without toothpicks.
Can you stuff chicken with cheddar cheese?
Stuffed with Cheddar and cream cheeses, then drenched with a garlic-lemon-butter sauce, your friends and family will be begging you to make this recipe – ….
How do you prevent cheese from oozing out during cooking?
So the cheese doesn’t leak out while it’s cooking, make sure the chicken is properly sealed. After stuffing the chicken breast, use toothpicks or kitchen twine to hold the edges together. Don’t overstuff: Use a moderate amount of filling to ensure the chicken can close completely.
How do you seal stuffed chicken before cooking?
Seal the chicken properly: Use toothpicks or kitchen twine to secure the edges of the chicken breast after stuffing. Don’t overstuff: Use a moderate amount of filling to ensure the chicken can close completely. Chill before cooking: Place the stuffed chicken in the refrigerator for 15-20 minutes before cooking.
Can you freeze cheese before putting it in chicken?
I have heard that it is good to freeze/chill the cheese before inserting it into the chicken. That way, it takes longer to liquify and leak out. The chicken will cook around it (heat moves from outside in), and by the time the chicken is almost done, the cheese is just getting melty and wonderful.
How do you make cream cheese stuffed chicken?
This cream cheese stuffed chicken is made with juicy chicken breasts stuffed with a rich, creamy filling. The stuffed chicken is coated in a crispy breading, leaving every bite exploding with flavor. The best part is you’ll never believe how easy it is to make! Preheat oven to 350°F. Line a baking sheet or baking pan with parchment paper.
What to serve with cream cheese stuffed chicken?
Cream cheese stuffed chicken breast tastes great served with these crispy fried red tomatoes, these twice baked mashed potatoes, or this Cheesecake Factory brown bread. This cream cheese stuffed chicken is made with juicy chicken breasts stuffed with a rich, creamy filling.
How do you fill a chicken breast with cottage cheese?
Season both sides of the chicken breasts with salt and pepper. Stuff the Chicken: Spoon the cottage cheese mixture into the center of each chicken breast and fold the chicken back over to seal the filling inside. Use toothpicks to secure the edges so the filling doesn’t spill out while cooking.