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Mediterranean Stuffed Chicken Breast with Spinach & Feta (Air Fryer)

This delightful air fryer recipe features juicy chicken breasts generously stuffed with a savory blend of spinach, tangy feta, and creamy cheese, then coated in a crispy garlic-herb crust. It's a quick, flavorful, and healthy weeknight meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 pieces
Course: Main Course
Cuisine: American, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 boneless, skinless chicken breasts about 6-8 oz (170-225g) each
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
For the Stuffing
  • 1/2 cup fresh spinach finely chopped (about 2 oz / 50g)
  • 1/4 cup crumbled feta cheese
  • 2 tbsp cream cheese softened
  • 1 clove garlic minced
  • 1/2 tsp dried oregano
  • 1/4 tsp lemon zest optional
  • Pinch black pepper
For the Crispy Coating
  • 1/2 cup panko breadcrumbs
  • 2 tbsp grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp dried parsley
  • 1/4 tsp paprika
  • Olive oil spray

Equipment

  • Air Fryer
  • Mixing Bowl (medium)
  • Mixing Bowl (small)
  • Sharp Knife
  • Cutting Board
  • Meat Mallet
  • Toothpicks
  • Shallow Dish or Plate

Method
 

Prepare the Chicken
  1. Place each chicken breast on a cutting board. Carefully slice horizontally through the thickest part of each breast, creating a pocket, without cutting all the way through. Alternatively, butterfly the chicken by slicing almost all the way through, then open it flat like a book.
  2. Place butterflied chicken between two sheets of plastic wrap and pound gently with a meat mallet or a heavy pan until it's about 1/2 inch thick and an even thickness. Season both sides with salt and pepper.
Make the Stuffing
  1. In a small mixing bowl, combine the finely chopped fresh spinach, crumbled feta cheese, softened cream cheese, minced garlic, dried oregano, lemon zest (if using), and a pinch of black pepper. Mix well until all ingredients are thoroughly combined.
Stuff the Chicken
  1. Divide the stuffing mixture evenly between the two chicken breasts. Place the mixture on one half of each butterflied breast.
  2. Fold the other half of the chicken breast over the stuffing, enclosing it completely. Secure the edges with 1-2 toothpicks if needed, to prevent the stuffing from escaping during cooking. Brush the outside of the stuffed chicken breasts with 1 tablespoon of olive oil.
Prepare the Coating
  1. In a shallow dish or plate, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried parsley, and paprika. Mix well.
  2. Carefully dredge each stuffed chicken breast in the breadcrumb mixture, pressing gently to ensure an even and thorough coating on all sides.
Air Fry the Chicken
  1. Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
  2. Lightly spray the air fryer basket with olive oil spray. Place the coated chicken breasts in the air fryer basket in a single layer, ensuring they are not overcrowded. You may need to cook them in batches depending on your air fryer size.
  3. Lightly spray the tops of the chicken breasts with olive oil spray. Air fry for 12-15 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C) with an instant-read thermometer. The crust should be golden brown and crispy.
Rest and Serve
  1. Once cooked, carefully remove the chicken breasts from the air fryer. Let them rest on a cutting board for 5 minutes before slicing and serving. This allows the juices to redistribute, ensuring a more tender and moist chicken.

Notes

For extra flavor, marinate the chicken breasts in a little olive oil and lemon juice for 15-30 minutes before stuffing. Don't overstuff the chicken, as it can be difficult to seal. To prevent the breading from falling off, ensure the chicken is slightly damp with olive oil before dredging, and press the breading firmly. Serve with a side of roasted vegetables, a fresh green salad, or quinoa. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the air fryer at 350°F (175°C) for 5-7 minutes.