Air Fryer Spinach And Artichoke Stuffed Chicken Breast
A bright, creamy stuffed chicken breast that cooks in the air fryer for a juicy finish with a crisp, golden exterior. Spinach, artichokes, and melty cheese come together in a comforting filling—perfect for weeknights or a special dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1/2 cup canned artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice (optional)
Instructions
- Preheat your air fryer to 375°F (190°C) for about 3 minutes.
- Using a sharp knife, carefully cut a horizontal pocket into each chicken breast without cutting through the far side.
- In a skillet over medium heat, sauté the garlic in a teaspoon of olive oil for 30 seconds until fragrant.
- Add the chopped spinach and cook for 1–2 minutes until wilted. Remove from heat.
- In a bowl, mix together the spinach, artichokes, cream cheese, Parmesan, mozzarella, and lemon juice.
- Season the filling with a pinch of salt and pepper.
- Stuff each chicken breast pocket with the filling, securing with toothpicks if needed.
- Brush the outside of the chicken with the remaining olive oil and season with salt and pepper.
- Place the stuffed breasts in a single layer in the air fryer basket. Cook for 12–15 minutes, flipping once halfway, until the chicken reaches 165°F (74°C).
- Let the chicken rest for 3–5 minutes before serving to keep the juices inside.