Cheesy Air Fryer Stuffed Chicken
Juicy chicken breasts filled with creamy cheese and spinach, cooked quickly in the air fryer.
Equipment
- Air Fryer
- Mixing Bowl
- Cutting Board
- Sharp Knife
- Measuring Spoons
- Measuring Cups
- Spatula or spoon
Ingredients
- 4 chicken breasts boneless, skinless
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried basil
- 1 teaspoon salt divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 ounces cream cheese softened
- 1/4 cup Parmesan grated
- 1/3 cup mozzarella grated
- 1 1/2 cups fresh spinach chopped
- 2 teaspoons garlic minced
- 1/4 teaspoon red pepper flakes or to taste
Instructions
- Pat the chicken breasts dry and place them on a cutting board.
- Use a sharp knife to cut a pocket into the side of each chicken breast, being careful not to cut through.
- Brush both sides of each chicken breast with the olive oil.
- In a small bowl, combine paprika, 1/2 teaspoon salt, garlic powder, dried basil, and onion powder.
- Sprinkle the spice mixture evenly over both sides of the chicken and rub it in with your hands.
- In a medium bowl, mix together the softened cream cheese, grated Parmesan, grated mozzarella, chopped spinach, minced garlic, red pepper flakes, and the remaining 1/2 teaspoon salt until well combined.
- Spoon the cheese-and-spinach mixture into the pocket of each chicken breast and press the opening closed to keep the filling inside.
- Place the stuffed chicken breasts in a single layer in a greased air fryer basket; cook in batches if needed to avoid overlap.
- Air fry at 375°F (190°C) for 15–20 minutes, or until the chicken is browned and an instant-read thermometer in the thickest part reads 165°F (74°C).
- If cooking multiple batches, keep finished chicken covered loosely with foil while you cook the remaining batches.
Notes
- Use softened cream cheese for easy mixing.
- Do not overfill the pockets to prevent leaking.
- Cook in a single layer for even browning.
- Adjust red pepper flakes to your spice preference.