Ingredients
2 oz. cream cheese, room temperature
2 oz. goat cheese, room temperature
2 cloves garlic, minced
1 tsp. finely grated lemon zest
Kosher salt
Freshly ground black pepper
Olive oil cooking spray
5 oz. baby spinach
1 (15-oz.) can quartered artichoke hearts, well drained and roughly chopped
4 (6-oz.) skinless, boneless chicken breasts
1 1/2 tsp. chili powder
Preparation
Step 1In a medium bowl, mix cream cheese, goat cheese, garlic, lemon zest, 1/4 teaspoon salt, and a few grinds of pepper.Step 2Lightly coat an air-fryer basket with cooking spray. Place spinach in basket. Cook at 400°, tossing halfway through, until spinach is wilted, about 4 minutes (some leaves may start to dry out; that’s okay). Add spinach and artichokes to cheese mixture and stir to combine.Step 3Using a sharp knife, make a pocket in each chicken breast, being careful not to cut all the way through. Stuff pockets with spinach mixture. Season outside of chicken with chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange chicken in air-fryer basket. Cook at 350°, turning halfway through, until an instant-read thermometer inserted into thickest part registers 165°, 16 to 20 minutes.
If you don’t have an air fryer, that’s no problem. We’ve got stuffed chicken recipes for you featuring everything from classic Italian antipasti to jalapeño poppers to lasagna. Though it might seem complicated, stuffing a chicken breast is not difficult. The key is to press down gently with one hand while using a knife to create a pocket in the meat. Be careful not to poke all the way through to the other side—you’re looking to create enough room to stuff the breast but not so much it separates into cutlets.
