Air Fryer Stuffed Chicken Breast
Air fryer stuffed chicken breast gives you juicy chicken with a creamy garlic and spinach centre after about 20 minutes of cooking, with very little oil and no roasting tin to scrub. The filling keeps the lean meat moist from the inside, and a thermometer tells you exactly when it is safe. It is a neat weeknight dinner for two.
- Total
- 43 min
- Prep
- 15 min
- Cook
- 23 min
- Serves
- 2
- Per serving
- 410kcal
Ingredients and swaps for air fryer stuffed chicken breast
Full-fat soft cheese keeps the filling creamy, since low-fat versions turn runny when hot. A garlic and herb soft cheese such as Boursin saves you the garlic and gives extra flavour. Baby spinach is milder than mature leaves, but both work if you chop them well.
Choose fillets of similar size, ideally about 180g each. A big 300g breast will brown long before the middle is cooked, so butterfly it or cut it into two smaller pieces.
How to prepare air fryer stuffed chicken breast
Tap a time to start a timer.
- Make the filling Put the spinach in a sieve over the sink and pour over a kettle of boiling water until wilted. Cool for a minute, squeeze out as much water as you can and chop finely. Mix with the soft cheese, garlic and plenty of pepper in a small bowl.
- Cut the pockets Pat the chicken dry with kitchen paper, but do not rinse it. Lay each breast flat, and with a sharp knife cut a pocket about 6cm deep into the thick side, without cutting right through the other side.
- Stuff and season Spoon half the filling into each pocket, without overfilling, and close the opening with cocktail sticks. Rub the oil over the chicken and sprinkle with the paprika, salt and a little more pepper.
- Cook Heat the air fryer to 180°C for . Put the chicken in the basket and cook at 180°C for , turn it over and cook for another .
- Check Push the thermometer into the thickest part of each breast. It should read at least 75°C, with no pink meat and clear juices. If not, cook for more and check again.
- Rest and serve Transfer to a board, remove the cocktail sticks and rest for . Slice and serve with any juices from the board.
What to serve with it
Slice the chicken and serve with new potatoes or mash and green beans, or put it on a bed of salad for a lighter meal. For a plain, unstuffed version, see the air fryer chicken breast.
Another stuffed dish cooked the same way is air fryer stuffed peppers.
Common problems and fixes for Air Fryer Stuffed Chicken Breast
- The filling leaks out while cooking.
- The pocket was overfilled or the spinach was wet. Squeeze the spinach thoroughly, use only about 2 tbsp of filling per breast and close the opening firmly with cocktail sticks.
- The chicken is dry.
- Lean breast dries out within minutes of being overcooked. Check from 18 minutes, take it out as soon as it reaches 75°C and rest it for 5 minutes.
- One breast is cooked and the other is not.
- The breasts were different sizes. Pick fillets of similar weight, or put the thicker one in first, and check each with the thermometer.
Frequently asked questions about Air Fryer Stuffed Chicken Breast
How long does stuffed chicken breast take in the air fryer?
About 20 minutes at 180°C, turning once halfway. Larger breasts of 250g or more may need 25 minutes, so always check the temperature.
What temperature should the chicken reach?
At least 75°C in the thickest part. Chicken is safe when it is steaming hot all the way through, with no pink meat and clear juices.
Can I make it ahead?
Yes. Stuff the breasts, cover and chill for up to 24 hours, then cook from the fridge and add 2–3 minutes. Leftovers keep for up to 2 days in the fridge and should be reheated until steaming hot.
What else can I use as a filling?
Mozzarella with sun-dried tomatoes, ham and Cheddar, or sautéed mushrooms with soft cheese all work well. Keep the filling to about 2 tbsp per breast so it stays inside.
How did you like the recipe?
4.8 / 5 · 45 ratings
