Air Fryer Caprese Stuffed Chicken

Equipment

• Air fryer (4–6 quart capacity recommended)
• Sharp paring knife
• Meat mallet (optional, for even thickness)
• Toothpicks (4–8)
• Tongs
• Instant-read meat thermometer (highly recommended)

Ingredients

• 4 boneless, skinless chicken breasts (about 6–7 oz / 170–200 g each)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp smoked paprika (optional, for color)
• 2 tbsp olive oil

• 4 oz (115 g) fresh mozzarella, sliced or torn into small pieces (low-moisture works best to prevent leaking)
• ½ cup sun-dried tomatoes (oil-packed, drained and chopped) OR 1 large ripe tomato, seeded and diced
• ¼ cup fresh basil leaves, loosely packed, plus extra for garnish
• 2 tbsp grated Parmesan cheese
• ½ tsp Italian seasoning
• Pinch of red pepper flakes (optional)

• Balsamic glaze, for drizzling
• Extra fresh basil
• Lemon wedges

Instructions

Step 1: Prep the Chicken (5 minutes)

1. Pat the chicken breasts completely dry with paper towels—dryness is key for a crisp exterior. Lay each breast flat on a cutting board. Using a sharp knife parallel to the board, butterfly each breast by slicing horizontally through the thickest part, stopping about ½ inch from the opposite edge so it opens like a book. If the breasts are very thick, you may pound them gently to an even ¾-inch thickness. Do not cut all the way through.

Step 2: Season (2 minutes)

1. In a small bowl, combine the salt, pepper, garlic powder, oregano, and smoked paprika. Rub the chicken all over—inside and out—with the spice blend, then brush lightly with olive oil. Let it sit while you prepare the filling (or refrigerate up to 1 hour).

Step 3: Make the Filling (3 minutes)

1. In a bowl, gently toss the mozzarella, sun-dried tomatoes, basil, Parmesan, Italian seasoning, and red pepper flakes. Keep it chunky—don’t over-mix.

Step 4: Stuff the Chicken (5 minutes)

1. Open each butterflied breast. Spoon about ¼ of the filling (roughly ⅓ cup) into the center of one side, then fold the other side over. Secure the edges with 1–2 toothpicks per breast, weaving them through the seam to seal in the cheese. Don’t overstuff—if filling peeks out, remove a little to prevent leakage.

Step 5: Air Fry (22–25 minutes total)

1. Preheat the air fryer to 375°F (190°C) for 3 minutes . Lightly brush the air fryer basket or rack with oil to prevent sticking. Arrange the stuffed chicken in a single layer, seam-side up, with space between each piece—cook in batches if needed. Air fry at 375°F (190°C) for 18–22 minutes , flipping carefully halfway through (around the 10-minute mark). Intensity note: the air fryer runs at high fan intensity; keep the temperature at 375°F rather than 400°F to ensure the cheese melts without the exterior burning before the chicken cooks through.

Step 6: Check Temperature

1. Insert an instant-read thermometer into the thickest part of the meat (avoiding the filling). The chicken is done when it reaches 165°F (74°C) . If it’s not there yet, continue air frying in 2-minute increments .

Step 7: Rest (5 minutes)

1. This step is essential! Carefully transfer the chicken to a cutting board and let it rest 5 minutes . This allows juices to redistribute and the cheese to set slightly. Remove the toothpicks before serving.

Step 8: Serve

1. Slice each breast on the bias, drizzle with balsamic glaze, and garnish with fresh basil and a lemon wedge. Serve immediately.

Nutrition

Calories: ~390 kcal · Protein: 45 g · Fat: 19 g (Saturated: 7 g) · Carbohydrates: 8 g (Fiber: 1.5 g; Sugars: 3 g) · Fiber: 1.5 g; · Sugar: 3 g) Cholesterol: 130 mg · Sodium: 720 mg