Go Back
A close-up of golden-brown Stuffed Chicken Breast, sliced to reveal a creamy spinach, bacon, and cheese filling on a plate.

Creamy Spinach & Sun-Dried Tomato Stuffed Chicken Breast (Air Fryer)

Juicy chicken breasts butterflied and filled with a rich mixture of cream cheese, fresh spinach, tangy sun-dried tomatoes, and aromatic garlic, then lightly coated and air-fried to golden perfection.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 pieces
Course: Main Course
Cuisine: American, Mediterranean
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 large chicken breasts boneless, skinless
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Creamy Stuffing
  • 4 oz cream cheese softened, full-fat or light
  • 1/2 cup fresh spinach finely chopped
  • 1/4 cup sun-dried tomatoes oil-packed, drained and finely chopped
  • 2 cloves garlic minced
  • 1/4 tsp onion powder
  • Pinch red pepper flakes (optional)
  • to taste Salt and black pepper
For the Crispy Coating
  • 1/2 cup panko breadcrumbs
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp fresh parsley finely chopped
  • 1 large egg beaten
  • 1 tbsp milk
  • 1 tbsp olive oil for brushing/spraying

Equipment

  • Air Fryer
  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Meat mallet (optional)
  • Shallow dishes
  • Toothpicks

Method
 

Prepare the Chicken
  1. Place each chicken breast on a cutting board. Hold a sharp knife parallel to the board and carefully slice horizontally through the thickest side, stopping about 1/2 inch from the other edge so it opens like a book (this is called butterflying).
  2. If the chicken breasts are very thick (more than 1 inch at their thickest point), place them between two sheets of plastic wrap and gently pound them to an even 1/2-inch thickness using a meat mallet or rolling pin. This ensures even cooking.
  3. Season both sides of the butterflied chicken breasts lightly with 1/2 tsp salt and 1/4 tsp black pepper.
Make the Creamy Stuffing
  1. In a medium mixing bowl, combine the softened cream cheese, finely chopped fresh spinach, drained and finely chopped sun-dried tomatoes, minced garlic, onion powder, and optional red pepper flakes. Mix until well combined. Season the stuffing with salt and pepper to taste.
Stuff and Coat the Chicken
  1. Divide the stuffing mixture evenly among the four chicken breasts. Place about 2 tablespoons of the stuffing in the center of one side of each butterflied chicken breast. Fold the other side over to enclose the filling, or gently roll the breast to form a log, tucking in the ends if possible. Secure with 1-2 toothpicks as needed to keep the stuffing inside.
  2. Prepare two shallow dishes. In the first dish, whisk together the egg and milk. In the second dish, combine the panko breadcrumbs, grated Parmesan cheese, and chopped fresh parsley.
  3. Dip each stuffed chicken breast first into the egg wash, ensuring it's fully coated, then transfer to the breadcrumb mixture, pressing gently to adhere the coating evenly on all sides.
Air Fry the Stuffed Chicken
  1. Preheat your air fryer to 375°F (190°C) for 5 minutes.
  2. Lightly spray or brush the coated stuffed chicken breasts with olive oil. Place 2 chicken breasts in the air fryer basket, ensuring they are not overcrowded. (You will likely need to cook in two batches).
  3. Cook for 18-22 minutes, flipping them halfway through, or until the internal temperature reaches 165°F (74°C) with a meat thermometer and the coating is golden brown and crispy. Repeat with the remaining chicken breasts.
  4. Remove toothpicks before serving. Let the chicken rest for 5 minutes before slicing and serving.

Notes

Serving Suggestion: This stuffed chicken breast pairs wonderfully with a side of roasted asparagus, steamed green beans, or a light quinoa salad.
Oven Baking Option: If you don't have an air fryer, you can bake the chicken at 400°F (200°C) for 25-35 minutes, or until the internal temperature reaches 165°F (74°C). For extra crispiness, broil for the last 2-3 minutes.