Easy Air Fryer Cheesy Bacon Stuffed Hasselback Chicken (High Protein)

Crispy, smoky bacon and melted sharp cheddar tuck effortlessly into tender, succulent chicken breasts in this mouthwatering dinner. Cooking them in the air

Equipment

• Air fryer: Circulates targeted convection heat to crisp bacon while keeping the chicken interior juicy.
• Sharp chef’s knife: Makes clean, precise accordion slits without tearing or shredding delicate raw poultry fibers.
• Pair of wooden chopsticks: Serves as a knife guide to keep cuts uniform and prevent slicing entirely through the meat.
• Silicone-tipped tongs: Enables gentle lifting and transferring of hot, cheese-loaded breasts without disturbing the fillings.
• Instant-read digital meat thermometer: Accurately confirms the center reaches the safe internal mark of 165°F.

Ingredients

• 2 boneless, skinless chicken breasts (approx. 7–8 oz each, trimmed of excess fat)
• 4 strips thick-cut bacon, cut into thirds (yields 12 small pieces)
• 1 oz sharp cheddar cheese, sliced into 12 small rectangles (sharp aged cheddar yields richer flavor than mild)
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp onion powder
• ½ tsp kosher salt
• ¼ tsp freshly cracked black pepper
• 1 tbsp chopped fresh chives (optional, for garnish)

Instructions

1. Prep and season the chicken: Pat the chicken breasts dry with paper towels. In a small bowl, blend the garlic powder, smoked paprika, onion powder, kosher salt, and black pepper. Brush the breasts evenly on all sides with olive oil, then rub the spice mixture over the surface.
2. Cut the hasselback slits: Place one chicken breast flat on a cutting board between two wooden chopsticks. Using a sharp chef’s knife, make parallel crosswise cuts along the top of the breast about ½-inch apart, cutting roughly ¾ of the way down; the chopsticks will stop the blade from slicing through the bottom. Repeat on the second breast to create 6 pockets per piece.
3. Stuff the pockets: Tuck one slice of bacon and one piece of cheddar into each slit. Push the fillings firmly down toward the base so they stay anchored during high-speed convection cooking.
4. Air fry to temperature: Preheat the air fryer to 375°F (190°C) for 3 minutes. Place the stuffed breasts into the air fryer basket in a single layer, ensuring at least one inch of clearance between them. Air fry at 375°F for 14–16 minutes until the bacon is crisp, the cheese is bubbly, and an instant-read thermometer inserted into the thickest meat section reads 165°F (74°C).
5. Rest and garnish: Transfer the chicken carefully using silicone tongs onto a warm plate. Let rest undisturbed for 3–5 minutes so the juices redistribute through the meat fibers and the cheese sets slightly. Top with fresh chopped chives and serve immediately.

Nutrition

Calories: 430 kcal · Protein: 54 g · Fat: s: 22 g Cholesterol: 145 mg · Carbohydrates: 1.5 g · Fiber: 0.3 g · Sugar: 0.2 g · Sodium: 680 mg