air fryer stuffed chicken breast on a plate cut in half.

Air Fryer Stuffed Chicken Breast

Yield: 2-3 servings 1x
Prep: 15 minutesCook: 35 minutesTotal: 50 minutes

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!



  • 1 tablespoon olive oil (see note)
  • 1 small or 1/2 large yellow onion, finely diced
  • kosher salt, to taste
  • 2 garlic cloves, minced
  • 1 cup packed baby spinach leaves, roughly chopped
  • 2 ounces cream cheese
  • 2 tablespoons shredded parmesan cheese
  • 2 sun-dried tomatoes, sliced, patted dry (23 tablespoons)
  • fresh ground black pepper, to taste
  • 2 large boneless skinless chicken breasts (at least 10 ounces each – without tenders attached)
  • oil cooking spray (see note)
  • optional: fresh basil for garnish


  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, sliced, patted dry) and a few grinds of black pepper. Then, stir in the spinach and onion mixture. Store the bowl to 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 & 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.


Oil: If your sun-dried tomatoes come packed in good quality oil, use that instead of the olive oil to add more flavor to the chicken filling.

Spray oil: Use a pure olive oil or avocado oil cooking spray if possible as some synthetic sprays can damage the non-stick lining of your air fryer. If in doubt, always check the manufacturer’s instructions of your model.

Spinach: Thawed spinach can be added to the filling without the need to cook it first, just make sure you have squeezed out as much liquid as possible.

Nutrition information estimate with My Fitness Pal – this will vary depending on the size of your chicken breasts. Estimate includes 10 ounce chicken breasts each.

Nutrition Information

  • Serving Size: 1 stuffed chicken breast
  • Calories: 599
  • Fat: 30g
  • Carbohydrates: 10g
  • Protein: 69g
© Author: Danielle
Method: Air Fryer