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Recipe from Simpler Savory

The recipe

Healthy Low Carb Air Fryer Stuffed Chicken Breast

Prep
12 min
Cook
16 min
Total
28 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
360

2× the original author values. Recipe yield: 4 servings.

calories
720

3× the original author values. Recipe yield: 4 servings.

calories
1080
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 4 boneless skinless chicken breasts — 6 to 8 ounces each
  • 1 tablespoon olive oil — or avocado oil
  • 1 teaspoon kosher salt — divided
  • 1/2 teaspoon black pepper — freshly ground
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon red pepper flakes — optional, for gentle heat
  • 4 ounces cream cheese — softened; dairy-free works
  • 1 cup shredded mozzarella — or provolone, packed
  • 1/4 cup Parmesan cheese — finely grated
  • 1 1/2 cups spinach — chopped; squeeze very dry (or 5 oz frozen, thawed and wrung out)
  • 2 cloves garlic — minced
  • 1 teaspoon lemon zest — optional, brightens flavor
  • 2 tablespoons sun-dried tomatoes — finely chopped; or roasted red peppers, well drained (optional)
  • 1/4 teaspoon kosher salt — for the filling
  • 1/8 teaspoon black pepper — for the filling

Instructions

  1. Preheat the air fryer to 375°F for 3 to 5 minutes. Pat chicken breasts very dry with paper towels.
  2. Using a sharp knife, cut a pocket into the thick side of each breast, going about three-quarters of the way through without slicing through the other side.
  3. In a bowl, mix cream cheese, mozzarella, Parmesan, chopped and well-squeezed-dry spinach, garlic, lemon zest, sun-dried tomatoes (if using), 1/4 teaspoon salt, and 1/8 teaspoon pepper until thick and cohesive.
  4. Divide the filling among the breasts (about 2 to 3 tablespoons each), spoon into the pockets, and press to evenly distribute. Do not overfill; secure edges with toothpicks if needed.
  5. Rub the outsides with olive oil. Season all over with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, smoked paprika, onion powder, and red pepper flakes if using.
  6. Place stuffed breasts seam-side up in a single layer in the preheated air fryer basket, leaving space for air circulation. Lightly mist tops with oil for extra browning if desired.
  7. Air fry at 375°F for 14 to 18 minutes total, flipping halfway, until the thickest part reaches 165°F and the surface is deep golden with crispy spots.
  8. Transfer to a plate and rest for 5 minutes to let juices redistribute and the cheesy center set slightly.
  9. Remove toothpicks, slice, and serve with lemon wedges or your favorite low-carb sides like roasted broccoli, asparagus, or cauliflower rice.
  10. For a quick pan sauce, simmer a splash of chicken stock with lemon juice and a knob of butter until glossy; spoon over sliced chicken.

Notes

Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in the air fryer at 350°F for 4 to 6 minutes, in a 325°F oven for 10 to 12 minutes (tented), or in the microwave at 50% power in short bursts. Freeze cooked stuffed chicken up to 2 months; wrap tightly and thaw overnight before reheating.

Source: https://simplersavory.com/healthy-low-carb-air-fryer-stuffed/