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Air Fryer Stuffed Chicken Breast with Spinach and Cheese

Chicken breasts pocketed and filled with a cream cheese, mozzarella, and spinach mixture, seasoned outside, and air fried until juicy with a melty centre.
Print Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts medium
  • 2 cups fresh spinach chopped, or 1 cup thawed frozen, squeezed dry
  • 4 oz cream cheese softened
  • 1/2 cup shredded mozzarella or provolone
  • 1/4 cup grated Parmesan
  • 2 garlic cloves minced
  • 1 tsp lemon zest
  • 1-2 tbsp olive oil
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp Italian seasoning

Equipment

  • Air fryer
  • Sharp knife
  • Meat thermometer

Method
 

  1. Pat the breasts dry and cut a horizontal pocket in the thick side of each without cutting through. Season the outsides with half the salt, the pepper, paprika, and Italian seasoning, and drizzle with oil.
  2. Mix the cream cheese, mozzarella, Parmesan, garlic, lemon zest, remaining salt, and spinach.
  3. Spoon the filling into each pocket and secure with a toothpick if needed.
  4. Preheat to 375°F. Cook 12 to 18 minutes depending on size, to 165°F in the thickest part of the meat. Rest 5 minutes.

Notes

Squeeze frozen spinach very dry or the filling weeps.
Don't overfill — full but not bursting.
Times by size: 6 oz 12 to 14 min, 8 oz 14 to 16, 10 to 12 oz 16 to 18.