- GF
- HP
- LS
- LC
Project Meal Plan
June 9, 2026
Projectmealplan.com
Say hello to this incredible Air Fryer Stuffed Chicken Breast! Loaded with a creamy filling of parmesan, spinach, sun-dried tomatoes, and perfectly cooked in your air fryer, it’s the most flavorful & tender chicken breast recipe around!
From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Cook the vegetables: Heat oil (1 tablespoon) in a medium frying pan or skillet over medium heat. Once hot, add onion (1 small or 1/2 large, finely diced) along with a generous pinch of salt and cook for about 7-8 minutes, until soft and beginning to brown. Add the garlic (2 cloves, minced) and cook for 1 additional minute until fragrant. Add the chopped spinach (1 cup packed, roughly chopped) and continue to cook until it has wilted, then remove the pan from heat.
2
Make the filling: In a medium bowl, beat together the cream cheese (2 ounces), parmesan (2 tablespoons), sun-dried tomatoes (2, roughly chopped, patted dry) and a few grinds of black pepper. Then, stir in the spinach and onion mixture. Store the bowl in the refrigerator or freezer to chill for a few minutes while you prepare the chicken.
3
Stuff the chicken: Place the chicken breasts (2 large) on a cutting board and pat dry with a paper towel. Using a very sharp knife, carefully cut a slit into the side of each chicken breast to create a pocket for filling. Be careful not to cut all the way through, or the filling will leak out. Sprinkle a mix of salt and pepper on the inside and outside of the chicken breast. Divide the filling between the two chicken breasts, using toothpicks to secure it closed around the filling. It may not close all the way – that’s okay!
4
Cook the chicken: Pre-heat your air fryer to 350F if your model requires it. Place the chicken breasts into the basket, stuffed side facing up. Spritz the top of the chicken with a bit of oil spray, and season with a little more salt and pepper. Cook for about 20-23 minutes until golden and the internal temp of chicken reads at least 165F.
5
Serve and store: Let the chicken rest for 5-10 minutes before cutting. Remove the toothpicks before serving. Save leftovers in an airtight container in the fridge and enjoy within 4 days.
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Tips & Tricks (5)
- Butterfly and Pound for Even Cooking 🔪Carefully butterfly each chicken breast horizontally, then gently pound to uniform thickness (about ½ inch). This ensures even cooking in the air fryer and prevents dry edges while the center remains undercooked.
- Dry Your Filling Ingredients 💧Pat the baby spinach and sun-dried tomatoes completely dry before mixing with cream cheese and parmesan. Excess moisture will create a soggy filling and prevent proper sealing of the chicken pocket.
- Seal Edges with Toothpicks Strategically 📌Use 2-3 toothpicks per breast to secure the opening, placing them perpendicular to the seam. This prevents filling from escaping during air frying while allowing even heat circulation around the chicken.
- Preheat and Oil the Basket Wisely 🌡️Preheat your air fryer to 375°F for 3 minutes, then lightly spray the basket with cooking spray. A properly preheated basket ensures immediate browning and helps achieve a golden, slightly crispy exterior while keeping the interior juicy.
- Internal Temperature Over Time ⏱️Air fry at 375°F for 12-15 minutes, checking internal temperature with a meat thermometer—aim for exactly 165°F for food safety without overcooking. Tent loosely with foil if browning too quickly.
Recipe Facts
Diet at a Glance
Gluten Free
High Protein
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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