There’s something incredibly satisfying about biting into a perfectly cooked stuffed chicken breast—juicy on the inside, crispy on the outside, and bursting with flavor in every bite. As someone who loves experimenting in the kitchen, I’ve found that the air fryer is a game-changer for this dish. It locks in moisture while giving the chicken that irresistible golden crust, all with minimal oil and fuss.
Stuffed chicken breast might sound fancy, but it’s surprisingly simple to make at home. Whether you’re preparing a weeknight dinner or impressing guests, this recipe is versatile enough to adapt to your favorite fillings. Today, I’m sharing my go-to version, loaded with creamy cheese, fresh spinach, and sun-dried tomatoes for a deliciously balanced meal.
What You Need To Make This Recipe
Boneless, skinless chicken breasts: The star of the dish! Look for thick, evenly sized breasts so they cook uniformly. If they’re too thin, they might dry out, so I recommend pounding them to an even thickness if needed.
Cream cheese: This adds a rich, creamy texture to the filling. Softened cream cheese blends smoothly with the other ingredients, ensuring every bite is luscious.
Fresh spinach: Packed with nutrients and a mild, earthy flavor, spinach wilts down beautifully inside the chicken. Make sure to chop it finely so it mixes well with the other stuffing ingredients.
Sun-dried tomatoes: These bring a sweet, tangy depth to the filling. If using oil-packed tomatoes, pat them dry to avoid excess moisture.
Garlic: A must for flavor! Freshly minced garlic gives the stuffing a delicious aromatic punch.
Shredded mozzarella: Melty and mild, mozzarella helps bind the filling together while adding a gooey, cheesy goodness.
Italian seasoning: A blend of dried herbs like oregano, basil, and thyme enhances the overall flavor without overpowering the dish.
Salt and black pepper: Essential for seasoning. Adjust to taste, but don’t skip it—proper seasoning makes all the difference.
Olive oil or cooking spray: A light coating ensures the chicken crisps up nicely in the air fryer without sticking.
Ingredients List
- 2 boneless, skinless chicken breasts (about 6 oz each)
- ¼ cup cream cheese, softened
- ½ cup fresh spinach, finely chopped
- 2 tbsp sun-dried tomatoes, chopped
- 1 garlic clove, minced
- ¼ cup shredded mozzarella
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil or cooking spray
How to Make Air Fryer Stuffed Chicken Breast
Step 1: Prepare the Chicken
Using a sharp knife, carefully slice a pocket into each chicken breast horizontally, being careful not to cut all the way through. If the breasts are uneven, gently pound them to an even thickness (about ½ inch) for even cooking.
Step 2: Make the Filling
In a bowl, mix the softened cream cheese, chopped spinach, sun-dried tomatoes, minced garlic, mozzarella, Italian seasoning, salt, and pepper until well combined. The mixture should be thick but spreadable.
Step 3: Stuff the Chicken
Spoon the filling evenly into each chicken pocket, pressing gently to pack it in. Secure the openings with toothpicks to prevent the filling from leaking during cooking.
Step 4: Air Fry
Preheat the air fryer to 375°F (190°C). Lightly brush or spray the chicken with olive oil for extra crispiness. Place the stuffed breasts in the air fryer basket, leaving space between them. Cook for 12-15 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C).
Step 5: Rest and Serve
Let the chicken rest for 5 minutes before removing the toothpicks and slicing. This keeps the juices inside for maximum tenderness. Serve warm with a side salad or roasted veggies.
Tips for Making This Recipe
- Even Thickness: Pound thicker parts of the chicken so it cooks evenly.
- Secure Well: Use toothpicks or kitchen twine to keep the stuffing inside.
- Don’t Overstuff: Too much filling can cause leaks—stick to about 2 tbsp per breast.
- Check Temperature: A meat thermometer ensures perfect doneness without drying out the chicken.
- Variations: Swap fillings—try feta and olives or bacon and cheddar for different flavors.
FAQs
Can I make this ahead of time?
Yes! Assemble the stuffed chicken, cover, and refrigerate for up to 24 hours before air frying.
Can I use frozen spinach?
Absolutely—just thaw and squeeze out excess water to avoid a soggy filling.
What if my air fryer is small?
Cook one breast at a time to ensure proper air circulation for even crisping.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 5 minutes.
Can I bake this instead?
Yes! Bake at 375°F for 25-30 minutes, or until the chicken reaches 165°F internally.
Enjoy your crispy, cheesy, flavorful stuffed chicken—it’s sure to become a favorite!