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Easy Air Fryer Stuffed Chicken Breast Recipe
John

Air Fryer Stuffed Chicken Breast Recipe

These Air Fryer Stuffed Chicken Breasts are crispy on the outside, juicy on the inside, and packed with creamy ricotta, spinach, and melted cheese. Ready in just 20 minutes, this healthy and flavorful recipe is perfect for easy weeknight dinners or impressive entertaining.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 365
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts 5 to 6 ounces each
  • 1½ tablespoons olive oil or avocado oil
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried oregano
For the Ricotta Spinach Filling
  • 1 cup whole milk ricotta cheese part-skim works too
  • ½ cup fresh baby spinach finely chopped
  • ⅓ cup shredded mozzarella cheese
  • 3 tablespoons grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes optional
  • Salt and pepper to taste for filling

Method
 

  1. Preheat the air fryer to 360°F (182°C) for 3-5 minutes.
  2. Prepare the chicken breasts: Pat chicken breasts completely dry with paper towels. Using a sharp knife, carefully slice horizontally through the thickest part of each breast to create a deep pocket, cutting about three-quarters of the way through while leaving one edge intact.
  3. Make the filling: In a medium bowl, combine the ricotta cheese, chopped spinach, mozzarella, Parmesan cheese, minced garlic, Italian seasoning, and red pepper flakes (if using). Mix until well blended and season generously with salt and pepper to taste.
  4. Stuff the chicken: Divide the filling mixture evenly among the four chicken breasts, using about ¼ to ⅓ cup per breast. Spoon the mixture into each pocket, packing gently but firmly. Secure the opening with 2-3 toothpicks inserted diagonally to create a seal.
  5. Season the exterior: In a small bowl, combine paprika, garlic powder, onion powder, oregano, salt, and pepper. Brush each stuffed chicken breast lightly with olive oil on all sides. Sprinkle the seasoning mixture generously over the entire surface of each breast, including the sides, and pat gently to help it adhere.
  6. Air fry: Lightly spray the air fryer basket with cooking spray. Place the stuffed chicken breasts in the basket in a single layer, leaving space between each piece. Cook at 360°F for 18-22 minutes, flipping the chicken breasts halfway through (around the 10-minute mark) for even browning.
  7. Check for doneness: The chicken is done when it reaches an internal temperature of 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the meat. The exterior should be golden brown and crispy.
  8. Rest and serve: Transfer the cooked chicken breasts to a clean plate and tent loosely with aluminum foil. Let them rest for 4-5 minutes before removing toothpicks and slicing or serving. This allows the juices to redistribute throughout the meat for maximum tenderness.

Notes

  • Room temperature matters: Take chicken out of the refrigerator 20-30 minutes before cooking for more even cooking throughout.
  • Don't overstuff: Use restraint with the filling amount to prevent leaking during cooking. Leave about a half-inch border around the edges.
  • Spinach prep: If using frozen spinach, thaw completely and squeeze out every drop of moisture using paper towels or a clean kitchen towel to prevent a watery filling.
  • Secure properly: Use 2-3 toothpicks per breast to create a proper seal. Insert them at angles for best results.
  • Size adjustments: Larger chicken breasts (8 ounces or more) may need an additional 3-5 minutes cooking time. Always use internal temperature as your guide rather than appearance alone.
  • Avoid overcrowding: Cook in batches if necessary to ensure proper air circulation and even browning.
  • Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the air fryer at 350°F for 6-8 minutes.
  • Freezing: Wrap cooled breasts individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in refrigerator before reheating.