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Air Fryer Spinach Feta Stuffed Chicken Breast
These air fryer stuffed chicken breasts are filled with crumbled feta, baby spinach, roasted red peppers, and red onion instead of cream cheese, then cooked golden brown- no flipping required! An easy, 30-minute dinner.
Servings: 2
Calories: 199kcal
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
Calories: 199kcal | Carbohydrates: 5g | Protein: 28g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 886mg | Potassium: 576mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1507IU | Vitamin C: 15mg | Calcium: 128mg | Iron: 1mg
