Air Fryer Spinach Mushroom stuffed Chicken Breasts

Spinach Mushroom Stuffed Chicken Breast plated on a grey plate

Air Fryer Spinach Mushroom stuffed Chicken Breasts

All you need are 30 minutes to make this wonderful spinach mushroom stuffed chicken breasts. I make these in the air fryer for a quick no-fuss dinner!

Course Main Course

Cuisine American

Diet Gluten Free, Halal

Prep Time 10

Cook Time 15

Resting Time 3

Total Time 28

Servings people

Calories 495kcal

Author Richa

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.

Nutrition