Air Fryer Spinach Feta Stuffed Chicken Breast (No Cream Cheese)
Have dinner for two on the table in 30 minutes with these air fryer spinach feta stuffed chicken breasts! Stuffing chicken doesn’t have to feel daunting. In this easy method, I cut a pocket into each chicken breast and fill it with crumbled feta, baby spinach, roasted red peppers, red onion, and garlic. Then I air fry them at 360°F until they’re golden brown, and I don’t even flip them!
There’s no cream cheese in this filling. The feta is creamy and sharp on its own, and it goes so well with the spinach, onion, and garlic. It’s savory, Mediterranean-inspired, and packed with flavor.
Why you’ll love this Stuffed Chicken Breast!
Chicken breasts are one of my favorite things to cook because they’re so versatile, but sometimes I get tired of the same old recipes. That’s when I make this one. It’s on the table in half an hour, but it’s impressive enough for a date night at home or a dinner party.
Air frying is my favorite way to cook chicken because it’s SO hard to overcook, and it always comes out juicy!
If you love this combo as much as I do, my spanakopita chicken bake with orzo and a phyllo top has spinach and feta too, and it feeds a crowd.
JordanA Few Ingredient Notes…
- Feta cheese: It’s the only cheese in here. When you cut into the chicken, you’ll still see little pieces of feta in the filling. One reader used blue cheese instead because it’s what they had on hand, and said it worked nicely!
- Baby spinach: I love how easy baby spinach leaves are to work with. I add them raw, and they wilt inside the pocket while the chicken cooks.
- Roasted red peppers: Buy a jar and dice them into smaller pieces if they’re big. You can also make my homemade roasted red peppers in the oven.
How to Make Air Fryer Stuffed Chicken Breast
- Prepare Chicken: Pat the chicken breasts dry and cut a deep pocket into the thickest side of each breast, but don’t cut all the way through.
- Prepare Filling: Combine the red onion, spinach, feta cheese, minced garlic, and roasted red peppers in a mixing bowl.
- Stuff Chicken Breasts: Fill the chicken, spray both sides with olive oil, and leave space between the breasts in the basket. I don’t use toothpicks. A little filling showing at the opening is fine.
- Air Fry: Air fry them at 360°F for 18 to 20 minutes. They’re done when the tops are golden brown with a few darker spots, and the feta at the opening has browned around the edges. Check the thickest part with a thermometer. It should read 165°F. Cut into one, and the chicken should be white all the way to the pocket, with the spinach fully wilted.
Recipe Tips
I flip my go-to plain air fryer chicken breast halfway through, but I leave these alone. Turning a stuffed breast over can push the filling out of the pocket. The tops still come out golden brown, and you don’t end up with a mess in your air fryer. I’d say that’s a win!
This recipe is perfect as a dinner for two, but you can easily double or even triple it. Two breasts fit in my air fryer basket with room between them, so you may have to air fry in batches.
What I Serve With It
My air fryer Brussels sprouts with bacon are ready in 15 minutes, so they’re an easy veggie side. If you want to make both at the same time, bake the chicken in the oven instead. The directions are in the recipe card below.
For more ideas, check out all of my chicken breast recipes.
More Mediterranean-Inspired Recipes
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Air Fryer Spinach Feta Stuffed Chicken Breast
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Equipment
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup fresh baby spinach
- 1/4 cup roasted red peppers diced
- 1/4 cup crumbled feta cheese
- 3 tablespoons red onion finely diced
- 2 garlic cloves minced
- olive oil spray
For serving
- 2 tablespoons crumbled feta cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the air fryer to 360°F. Then pat the chicken dry. Use a sharp paring knife to make a horizontal slit in the side of each chicken breast (in the thickest part). This will be your pocket for the stuffing.2 boneless skinless chicken breasts
- Season both sides of the chicken with the garlic powder, paprika, salt, and pepper. In a mixing bowl, use your hands to combine the fresh spinach leaves, diced roasted red peppers, crumbled feta cheese, red onion, minced garlic, salt, and pepper.1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 3/4 cup fresh baby spinach, 1/4 cup roasted red peppers, 1/4 cup crumbled feta cheese, 3 tablespoons red onion, 2 garlic cloves
- Divide the spinach and feta mixture into each of the pockets you created in the chicken breasts. Use toothpicks to secure the edges if necessary.
- Lightly spray the stuffed chicken breasts with olive oil spray on both sides. Place the stuffed chicken breasts in the air fryer basket, making sure they are not touching. Air fry the stuffed chicken for 18-20 minutes, or until the chicken is golden brown and the internal temperature has reached 165F.olive oil spray
- Transfer the cooked chicken to serving plates and garnish with additional feta cheese and fresh herbs if desired.
Notes
- Oven method: Preheat the oven to 375°F. Heat a little olive oil in a large cast iron skillet. Sear the stuffed chicken for 2 to 3 minutes per side, until it has some color. Move the skillet to the oven and bake at 375°F for 15 to 20 minutes. If your skillet isn’t oven-safe, move the seared chicken to a baking sheet.
- Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze them for up to a month. Thaw frozen chicken in the fridge before reheating.
- Reheat in the oven at about 325°F. The microwave is faster, but the texture holds up better in the oven.
Nutrition
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