Air Fryer Stuffed Chicken Breast
Deliciously stuffed chicken breasts air-fried to perfection, bursting with flavors from cream cheese, spinach, and sun-dried tomatoes.
Equipment
- Air fryer
- Medium frying pan or skillet
- Cutting board
- Sharp knife
- Mixing bowl
- Toothpicks
Ingredients
- 1 tablespoon (15 ml) olive oil avocado oil can be used
- 1 small or ½ large yellow onion finely diced
- kosher salt to taste
- 2 garlic cloves minced
- 1 cup (30 g) baby spinach leaves roughly chopped
- 2 ounces (56 g) cream cheese
- 2 tablespoons (14 g) shredded parmesan cheese
- 2 sun-dried tomatoes roughly chopped, patted dry
- fresh ground black pepper to taste
- 2 large (at least 10 ounces each – without tenders attached) boneless skinless chicken breasts
- oil cooking spray use a pure olive oil or avocado oil cooking spray
Instructions
- Grab a skillet and warm it on medium heat. You will know it is ready when it starts to shimmer slightly. This step gets the onions and garlic nice and fragrant, making your kitchen smell great, so do not skip it.
- Add the diced onions and minced garlic to the skillet. Stir occasionally until the onions turn translucent and soft. This takes a few minutes and helps to build a solid flavor base, but be careful not to let the garlic burn!
- Toss in the chopped spinach and cook until it wilts down. You will see it change to a vibrant green, and that is when you know it is done. It adds a fresh taste and extra nutrients, but do not let it overcook as it will lose its texture.
- Add the cream cheese, parmesan, and sun-dried tomatoes, mixing until everything melds together smoothly. This creates a creamy filling that packs a punch of flavor. Just watch for any chunks of cream cheese that might not melt well.
- Pat the chicken breasts dry with a paper towel to help the filling stick. With a sharp knife, carve a pocket into each breast without cutting all the way through. This step is crucial, so take it slow to avoid any unnecessary rips.
- Spoon your filling into each chicken pocket, pressing lightly to fit it all in. You will want the pockets to be nicely stuffed but avoid overfilling, which can cause the filling to leak out during cooking.
- Lightly spray the chicken with your choice of cooking oil. You should see a nice sheen on the surface; this helps achieve that beautiful golden color during air frying. Do not drench it, or your chicken might not brown well.
- Place the stuffed chicken breasts in the air fryer, ensuring they are not overcrowded. Cook until the chicken is golden and cooked through. Keep an eye on it because larger pieces may need extra time to fully cook.
- After cooking, let the chicken rest for a few minutes before cutting into it. You will notice it retaining its moisture, which is key for juicy chicken. Skipping this step might leave you with drier meat, so be patient!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
If you notice the filling leaks out during cooking, make sure to only cut a pocket for stuffing without slicing through to the other side.
When the chicken does not seem fully cooked after the recommended time, check its size; larger breasts may need an extra 5-10 minutes in the air fryer.
If your chicken is lacking in browning, a quick spritz of oil spray before cooking can help achieve a nice, golden color.
For juicy chicken, letting the cooked chicken rest for at least 5 minutes lets the juices redistribute and keeps it moist.
If seasoning is not sticking, patting the chicken dry with a paper towel first can help the spices adhere better.