Prep the chicken: Pat the chicken breasts dry. Using a sharp knife, carefully slice a pocket into the thickest side of each breast, keeping the other sides intact. Season the outside of each breast with salt and pepper.

Make the filling: In a bowl, mix the cream cheese, mozzarella, Parmesan, garlic, parsley, chives, onion powder, Italian seasoning, red pepper flakes, lemon zest, 1/2 tsp salt, and 1/2 tsp pepper until smooth.

Stuff the chicken: Spoon the filling evenly into each pocket. Don’t overfill to the edges. Secure the opening with toothpicks or tie with a short piece of kitchen twine to help keep the filling inside.

Oil and season: Rub the outside of each breast with olive oil. Add a light extra sprinkle of salt, pepper, and Italian seasoning if you like.

Preheat the air fryer: Set it to 375°F (190°C) for 3–5 minutes. Lightly spray the basket with cooking spray.

Cook: Arrange the chicken in a single layer in the basket. Air fry for 16–20 minutes, flipping once at the halfway point if your model browns unevenly. Cook until the thickest part of the chicken reaches 165°F (74°C) on an instant-read thermometer.

Rest: Transfer to a plate and let rest for 5 minutes. Remove the toothpicks or twine before serving.

Serve: Slice and plate with a simple side like roasted broccoli, a green salad, or sautéed zucchini. Spoon any melted cheesy goodness from the resting plate over the top.