Air Fryer Spinach and Cheese Chicken
Why this recipe works
- Fast cooking: The air fryer cooks the stuffed chicken efficiently, giving a weeknight-friendly result without heating a full oven.
- Flavour from within: Spinach, feta and garlic season the chicken from the centre, so each slice has a savoury, tangy filling.
- Soft, savoury filling: Feta softens as the chicken cooks, creating a creamy contrast to the lean breast meat without needing a separate sauce.
Get the most out of this recipe
Ingredient notes
- Dry the spinach well: Squeezing out excess moisture keeps the filling compact and helps prevent the chicken pocket from becoming watery.
- Account for the feta: Feta brings plenty of saltiness, so season the outside of the chicken evenly rather than heavily.
Common mistakes
- Cutting through the chicken: Make a deep pocket from the thick side, but avoid slicing all the way through or the filling will escape during cooking.
- Overcrowding the basket: Arrange the chicken in a single layer so the hot air can circulate and cook the breasts evenly.
- Cooking past doneness: Check the thickest part and stop once the chicken reaches 75°C (165°F), then rest before slicing.
Make-ahead tips
- Prep the filling ahead: The spinach, feta and garlic mixture can be prepared in advance; stuff the chicken closer to cooking for the neatest result.
- Reheat gently: Reheat in the air fryer at 175°C (345°F) until piping hot, or slice first and warm gently to reduce the risk of drying out.
- Freezer-friendly: Cool completely, wrap tightly and freeze after cooking. Defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Preheat the air fryer to 190°C (375°F) for 3 minutes. Wilt the spinach in a microwave-safe bowl for 60 to 90 seconds, then squeeze out as much liquid as you can and put it back in the bowl. Crumble in the feta and finely grate in the garlic, then mix to combine.
- Pat the chicken dry, then cut a deep pocket into the thick side of each breast, taking care not to cut all the way through. Season the chicken all over with the fine sea salt and black pepper, then rub with the olive oil. Stuff the spinach mixture into the pockets, pressing it in firmly so it sits snugly.
- Place the chicken in the air fryer basket in a single layer. Air-fry for 16 to 20 minutes, turning halfway, until the chicken is cooked through and the juices run clear. If you have a thermometer, aim for 75°C (165°F) in the thickest part.
- Rest the chicken on a board for 5 minutes before slicing. Slice thickly so the filling stays in place, and spoon over any resting juices. Serve straight away.
Recipe notes
Tips
- Squeezing the spinach very dry is key: it stops the filling from steaming the chicken from the inside and helps the pocket stay sealed.
- If the pockets are a bit overfilled, press the opening together and set the chicken seam-side down in the basket for the first half of cooking to help it set.
Substitutions
- Replace feta cheese with goat cheese for a creamier, tangier filling.
- Replace olive oil with avocado oil for a higher-heat option with a mild flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat in the air fryer at 175°C (345°F) for 6 to 8 minutes until piping hot, or slice and reheat gently to avoid drying out. Freeze tightly wrapped for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 35min (15min active)
- Difficulty: Medium
- Cuisine: Fusion
-
Allergens:
Milk
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