Crispy Baked Stuffed Chicken Breasts (Air Fryer Option)

Why You’ll Love This Baked Stuffed Chicken Breast Recipe

This easy chicken recipe has long been a family favorite (my kids are obsessed), and it's endlessly customizable—once you get the hang of the process, you can make endless variations. The chicken is coated in a garlicky breadcrumb coating, and you can even stuff and bread the chicken ahead of time, making it perfect for entertaining or for busy weeknights.

The recipe was inspired by Melissa Clark’s Crisp Stuffed Chicken Cutlets recipe from The New York Times, which I’ve been making for years. While she pan-fries the chicken, this streamlined version bakes them on a wire rack until golden and crisp (or you can adapt it for the air-fryer). It's a recipe the whole family will love.

Nicki's tip: I love making these crispy stuffed chicken breasts when entertaining, since they can be prepped ahead. However, I haven't always loved hosting! For tips on how to bring more ease and pleasure into entertaining check out this newsletter.

Ingredients You’ll Need

• Cooking spray: Or a neutral oil like olive oil or avocado oil. 
• Boneless, skinless chicken breasts or cutlets
• Salt and freshly ground black pepper
• Egg whites
• Garlic clove
• Cornstarch
• Fine breadcrumbs or almond flour (for a grain-free option)
• Dijon mustard
• Comté, Gruyere, or sharp cheddar cheese
• Ham: Choose a good-quality ham that is thinly sliced. 
• Sauerkraut: Optional but recommended for tangy flavor.
• Grainy mustard or honey mustard for serving

For exact ingredient amounts, see the printable recipe card below. 

Step-by-Step Instructions

Step 1: Prepare Your Setup. Line a baking sheet with parchment or foil and top it with a wire rack. Spray the rack with cooking spray. If baking immediately, preheat the oven to 400°F (200°C).

Step 2: Butterfly or Prep the Chicken. If you’re using boneless skinless chicken breasts, you’ll need to butterfly them for best results. Place a breast flat on your cutting board and cut horizontally through the thicker side to open up the chicken like a book (check out this reel to see how to do this!). If you’re using cutlets you can skip this step. Season the side of each chicken breast with salt and pepper.

Step 3: Prepare the Coating. In a wide, shallow bowl, combine the egg whites, garlic, and cornstarch. Season with salt and pepper. Whisk until the mixture is frothy and the cornstarch is fully dissolved. Pour the bread crumbs into a separate shallow bowl, and season with salt and pepper.

Step 4: Assemble the Chicken. Open up the butterflied chicken breasts on your work surface and brush the inside of each with Dijon (if using cutlets, brush one side of each cutlet with Dijon). Arrange a few pieces of cheese over half of the butterflied breast or on top of one cutlet (be generous!), followed by a piece of ham and 1 tablespoon of sauerkraut (if using). Close up the chicken like a book, or place a second cutlet on top, Dijon side down. 

Step 5: Bread the Chicken. Dip one of the stuffed chicken breasts into the egg white mixture and turn it to coat completely. Transfer the chicken to the bowl with the breadcrumbs, and toss to coat. Arrange the chicken on the prepared rack. Repeat with the remaining chicken. 

Do Ahead Tip: Refrigerate the breaded chicken for up to 4 hours (uncovered). Let sit at room temperature for 15 minutes before baking.

Step 6: Bake. Lightly spray the top of the chicken with cooking spray. Bake the chicken until it’s golden brown and cooked through- about 30 minutes. As the chicken cooks, prepare your sides. Once baked, let the chicken rest for 5 minutes before serving. Serve the chicken with grainy mustard or honey mustard and more sauerkraut, if you’d like. 

Air Fryer Instructions

You can also cook the chicken breasts in an air fryer, which will cut the cooking time in half. Follow these simple steps:

1. Preheat your air fryer to 375 degrees F (190°C).
2. Arrange the breaded chicken in a single layer in the air fryer basket (you may need to work in batches).
3. Air fry for 10-12 minutes, flipping halfway, until golden and cooked through.

Expert Tips

• Large chicken breasts will be easier to butterfly (if using smaller breasts, use a smaller knife so that you have more control). If you cut through a breast when butterflying don’t worry about it! The recipe will still work (although you might have some cheese bubble out). You can also ditch this step and use chicken cutlets instead (which you will stack like a sandwich).
• I use Schar gluten-free breadcrumbs but any fine crumbs will work, or you can use almond flour/meal for a grain-free version.
• Use a good quality ham and cheese—it makes a difference. 
• Think of this recipe like a template; once you master the process you can stuff the breasts with nearly anything. For an Italian-inspired variation, brush the chicken breasts with pesto or sun-dried tomatoes, then top with mozzarella cheese, parmesan cheese, and prosciutto. Other variations can include fresh spinach, other types of cheese, spices like cayenne pepper or chili powder for a spicy version, and so much more. 
• If you’re using sauerkraut, buy the refrigerated version, which is the real deal and has the best flavor. 

Serving Suggestions

The chicken can be stuffed and breaded up to 4 hours before baking, making it a great recipe for entertaining. It pairs especially well with these sides:

• One-Bowl French Green Salad: Light and refreshing.
• Whipped Potato Puree: Creamy and comforting.
• Roasted Cabbage Wedges: Caramelized and robust.

Don’t forget extra sauerkraut and mustard on the side for dipping!

Storage and Reheating Tips

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Reheat in a 350°F (175°C) oven or air fryer for 10 minutes to maintain crispiness.