Ingredients

4 boneless skinless chicken breasts (5 to 6 ounces each)

1 tablespoon olive oil

½ teaspoon paprika

¼ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon black pepper

3 ounces cream cheese (softened)

2 ounces crumbled feta cheese

1 clove garlic (minced)

1 ½ cups chopped fresh spinach

3 tablespoons finely diced red bell pepper (or tomato)

¼ teaspoon dried oregano

Instructions

Step 1: Mix the cream cheese, feta cheese, minced garlic, chopped spinach, red bell pepper, and dried oregano in a bowl until well combined.

Step 2: Place each chicken breast on a cutting board and carefully butterfly it about three-quarters of the way through, creating a pocket without cutting all the way through.

Step 3: Divide the filling evenly inside each chicken breast pocket and secure with a toothpick to keep the filling inside while cooking.

Step 4: Preheat your air fryer to 360°F (182°C).

Step 5: Rub the outside of each stuffed chicken breast with olive oil, then season with paprika, garlic powder, salt, and black pepper.

Step 6: Arrange the chicken breasts in a single layer in the air fryer basket. Cook for 18 to 22 minutes, or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the filling mixture.

Substitute spinach with kale or Swiss chard for a different green vegetable twist.

Use a toothpick to secure the chicken well, preventing the filling from leaking during cooking.

If you don’t have an air fryer, bake in a preheated oven at 375°F for 25-30 minutes, or until cooked through.

FAQs

Can I prepare the stuffed chicken breasts ahead of time?

Yes, you can assemble the stuffed chicken breasts and refrigerate them for a few hours before cooking. Just keep them covered and cook soon after for the best texture and flavor.