Air Fryer Stuffed Chicken Breasts
on Jan 13, 2023, Updated Feb 18, 2025
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This Air Fryer Stuffed Chicken Breast is going to be your new favorite air fryer recipe! Mushrooms, spinach and oodles of gooey cheese and perfectly cooked, tender chicken come together to form this dish that’s straight out of the dreams!
Looking for more Air Fryer recipes? Try my Air Fryer Kurkuri Bhindi, Air Fryer Papdi or Air Fryer Sweet Potato Fries that are super crispy!
I love dishes that look fancy but are extremely easy to make. And I kid you not when I say this Air Fryer Mushroom and Spinach stuffed chicken breast is just that. Plus, it’s one of the easiest recipes out there!
Using an air fryer to make this dish is perfect for when you don’t have a cast iron pan or are making food for a large crowd and all your stove tops are full. All you need is 20 minutes and a handful of ingredients to put together a dish that’s going to be a total hit with anyone who tastes it!
Air Fryer – I use the Nutricook 5.5L Air Fryer
Quick Walk Through: Air Fryer Stuffed Chicken Breasts
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Reasons Why You’ll Love This Recipe
- A super quick and easy recipe that makes for a delicious weeknight dinner, but looks elegant enough for dinner parties
- Super versatile. The stuffing can be customised based on your liking or depending what you have in the fridge
- Cooking in an air fryer means lesser mess and easier to clean up than a cast iron pan
- This recipe can be easily doubled or halved
- Can be made ahead and stored in the refrigerator for up to 4 days
- Is naturally gluten-free
Ingredients Overview
- Chicken breast – Make sure to choose thicker breast pieces to help it hold the stuffing inside without falling apart
- Fats – This recipe uses both olive oil and butter to make the dish. Olive oil is used to cook the stuffing, while cooking the chicken uses a mixture of olive and butter.
- Garlic – Minced and adds a wonderful flavour and aroma
- Mushrooms – I have used button mushrooms and sliced them into thick pieces for this recipe.
- Italian seasoning – For an added boost of flavour .
- Spinach – Thoroughly washed and finely chopped
- Mozzarella cheese – Melts beautifully inside the chicken and keeps it tender and juicy. I have used grated mozzarella cheese for this recipe, but you can use feta, cream cheese or cheddar; basically anything that’s easily available to you. However, the texture with a different cheese will be different than with mozzarella cheese.
- Salt and pepper – For taste and seasoning
How to make air fryer stuffed chicken breasts
Here’s a step-by-step collage showing you how to make Spinach and Mushroom Stuffed Chicken Breasts in an Air Fryer:
1. Heat a tablespoon of oil in a pan and add mushrooms and garlic. Toss the mushrooms on high heat for 2-3 minutes.
2. Add the Italian seasoning blend and ½ teaspoon salt on and cook for 2-3 minutes till they are golden brown and slightly crispy around the edges. Remove in a bowl and set aside.
3. To stuff the chicken breasts, butterfly the chicken (or slice it in half without slicing it all the way through. The chicken breast should open out like a butterfly with one end along the length still intact in the middle).
4. Now open the chicken breast out such that it looks like a butterfly. Sprinkle salt and pepper on both sides. On one side, place a tablespoon or two of mushrooms, top with a handful of spinach leaves and then finally sprinkle ¼ grated cheese.
5. Fold the other side of the chicken breast on top and then secure it in place with a toothpick so that the stuffing doesn’t come out. Repeat this for all the chicken breasts.
6. Brush the remaining oil and butter on the chicken breasts and sprinkle salt and pepper on both sides.
7. Transfer the chicken breasts to the air fryer baskets. Cook the breasts at 180C on each side for 3-4 minutes depending on the size of the breasts.
8. Once cooked, remove on a plate and let them rest for 2-3 minutes before serving.
Some Filling Variations
- Asparagus Stuffed Chicken
- Leftover Fried Rice stuffed Chicken Breasts
- Onion Bell Peppers Cheese stuffed Chicken Breasts
- Broccoli and Cheese Stuffed Chicken
- Bacon and Sundried Tomato Stuffed Chicken
Richa’s Top Tips
- Brush the air fryer with a little oil to prevent the chicken from sticking to the tray
- Preheat the air fryer for a couple of minutes to make sure that the chicken gets cooked nice and evenly
- Avoid overcrowding the air fryer tray and ensure that there is enough space between two pieces to allow it to cook perfectly
- Keep an eye out on the chicken every few minutes to prevent it from getting burnt or overcooked
- If making ahead, make sure to keep it a clean and dry air tight container in the refrigerator. Simply take it out, bring it back to room temperature, reheat for a minute in a preheated air fryer before serving.
- Don’t forget to keep a few toothpicks handy to keep the chicken breast in place and prevent the filling from falling out.
Frequently Asked Questions
While this is something that depends from air fryer to air fryer, a good rule of thumb would be to cook each side of the chicken for three minutes. If it’s not ready yet, open the air fryer every minute or so to check for doneness.
The internal temperature of cooked chicken should read 165F/73C. The handiest way to tell would be using a meat thermometer. You can cut and check the juices if you do not own one. If the meat is white in colour and the juices run clear that means the chicken is cooked. The meat or the juices should not have a red/pinkish hue.
Don’t you already want to gather your ingredients and make this dish!? Trust me when I say this air fryer stuffed chicken is one of those recipes that is going to make you a fan from the very first bite!
I usually serve mine with some mashed potatoes or potato wedges, but a side of sautéed veggies tastes amazing too!
Watch How To Make Air Fryer Stuffed Chicken
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Air Fryer Spinach Mushroom stuffed Chicken Breasts
Ingredients
- 2 tablespoons Olive Oil
- 1 teaspoon Butter, melted
- 2 Garlic Cloves minced
- 10-12 Button Mushrooms , thickly sliced, approx 150 grams
- ½ teaspoon Italian Seasoning Blend
- 3 Chicken Breasts skinless, boneless
- 1 Cup Spinach Leaves, loosely packed, roughly chopped
- ¾ cup grated Mozzarella Cheese
- 1 ½ Teaspoon Salt
- 1 Teaspoon Black Pepper
Instructions
- Heat a tablespoon of oil in a pan and add mushrooms and garlic. Toss the mushrooms on high heat for 2-3 minutes.
- Add the Italian seasoning blend and ½ teaspoon salt on and cook for 2-3 minutes till they are golden brown and slightly crispy around the edges. Remove in a bowl and set aside.
- To stuff the chicken breasts, butterfly the chicken (or slice it in half without slicing it all the way through. The chicken breast should open out like a butterfly with one end along the length still intact in the middle).
- Now open the chicken breast out such that it looks like a butterfly. Sprinkle salt and pepper on both sides. On one side, place a tablespoon or two of mushrooms, top with a handful of spinach leaves and then finally sprinkle ¼ grated cheese. Fold the other side of the chicken breast on top and then secure it in place with a toothpick so that the stuffing doesn't come out. Repeat this for all the chicken breasts.
- Brush the remaining oil and butter on the chicken breasts and sprinkle salt and pepper on both sides.
- Transfer the chicken breasts to the air fryer baskets. Cook the breasts at 180C on each side for 3-4 minutes depending on the size of the breasts. Remove on a plate and let them rest for 2-3 minutes before serving.
Notes
- Brush the air fryer with a little oil to prevent the chicken from sticking to the tray
- Preheat the air fryer for a couple of minutes to make sure that the chicken gets cooked nice and evenly
- Avoid overcrowding the air fryer tray and ensure that there is enough space between two pieces to allow it to cook perfectly
- Keep an eye out on the chicken every few minutes to prevent it from getting burnt or overcooked
- If making ahead, make sure to keep it a clean and dry air tight container in the refrigerator. Simply take it out, bring it back to room temperature, reheat for a minute in a preheated air fryer before serving.
- Don’t forget to keep a few toothpicks handy to keep the chicken breast in place and prevent the filling from falling out.
- Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer. If you do not own one, you can cut and check the juices. If the meat is white in colour and the juices run clear that means the chicken is cooked. The meat or the juices should not have a red/pinkish hue.
- It is necessary to butterfly the chicken for this recipe. Use a sharp paring knife, this will help you achieve the cut easier.
