Air Fryer Spinach and Sun-Dried Tomato Stuffed Chicken
Air Fryer Spinach and Sun-Dried Tomato Stuffed Chicken has a creamy, cheesy filling that gives so much flavor to every bite.
Air Fryer Chicken Recipe
I love cooking chicken breasts in the air fryer. They cook quickly and it is very hands-off. Thanks to the air fryer, you don’t need to use any extra oil. As a bonus, this recipe is low carb. I love to serve it with a garden salad for a healthy meal.
Sun-Dried Tomatoes
I love the flavor of sun-dried tomatoes. They have such an intense sweet flavor that a little goes a long way. You will want to use sun-dried tomatoes packed in oil for this recipe. I like to buy the ones that are slivered. I usually chop them into smaller pieces to make sure there is a little sun-dried tomato in every bite.
How Long To Cook
Cooking times can vary greatly between different air fryer brands and models. It should take between 18 and 22 minutes but use the cooking time as an estimate. The size of your chicken breasts will also be a factor. Chicken is done when it reaches an internal temperature of 165 degrees F. Use an instant read thermometer if you have one.
Variations
- For even more flavor, try adding a quarter of a cup of cooked and crumbled bacon to the filling.
- Add some mozzarella cheese or feta cheese to the filling.
- Double the crushed red pepper flakes to make it spicier.
- Add a few tablespoons of chopped kalamata olives to the filling.
Air Fryer Spinach and Sun-Dried Tomato Stuffed Chicken Recipe Tips
Try to chose chicken breasts that are the same size so that they cook at the same rate.
This recipe can easily be doubled but you want to make sure you do not crowd the air fryer. Cook in batches if necessary.
Great Sides For Serving
Storage
Leftovers will keep in an airtight container in the refrigerator for 3 to 4 days.
More Air fryer Chicken Recipes
- Air Fryer Spicy Peach Glazed Chicken Thighs
- Air Fryer Chicken Parmesan
- Air Fryer Jalapeno Popper Hasselback Chicken
- Air Fryer Lemon Rosemary Chicken
Air Fryer Spinach and Sun-Dried Tomato Stuffed Chicken
Equipment
Materials
- 3 ounces cream cheese softened
- ½ cup thawed frozen chopped spinach with the water squeezed out
- ⅓ cup freshly shredded Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes optional
- ⅓ cup slivered sun-dried tomatoes packed in oil
- salt and pepper
- 2 boneless, skinless chicken breasts
- 2 teaspoons olive oil
- paprika and Italian seasoning
Instructions
- In a medium bowl, mix together cream cheese, spinach, Parmesan cheese, garlic powder, Italian seasoning, and red pepper flakes.Stir in sun-dried tomatoes. Season to taste with salt and pepper
- Cut a pocket in each chicken breast. Rub outside of chicken with oil.Season the chicken with salt and pepper and paprika and Italian seasoning.
- Stuff each pocket with cream cheese mixture. If needed, secure opening with toothpicks.
- Lightly spray the air fryer basket with oil and place the chicken breasts in the basket.Note: Try to tilt them a little so that the pocket and filling are facing a little upwards. This will lessen the chance that the filling will ooze out.
- Air Fry at 360 degrees for 18 to 22 minutes.
