Air Fryer Stuffed Chicken – Single Serve (Metric)

Fast and tasty, this cheese and spinach stuffed chicken breast is the perfect keto friendly mid week dinner recipe. 

Ingredients

• 1 boneless, skinless chicken breast (about 180–200 g)
• 4 mL olive oil (≈ ¾ teaspoon)
• 0.5 g paprika (≈ ¼ teaspoon)
• 1 g salt (divided — half for seasoning, half for filling)
• 0.5 g garlic powder (≈ ⅛ teaspoon)
• 0.5 g onion powder (≈ ⅛ teaspoon)
• 28 g cream cheese, softened
• 8 g grated Parmesan cheese (≈ 1 tablespoon)
• 7 g mayonnaise (≈ ½ tablespoon)
• 10 g baby spinach, finely chopped (≈ ⅓ cup loosely packed)
• 2 g minced garlic (≈ ½ teaspoon)
• 0.2 g red pepper flakes (≈ ⅛ teaspoon, optional to taste)

Instructions

1. Cut a deep pocket into the side of the chicken breast — be careful not to slice through.
   

2. Rub the chicken with olive oil.
   

3. Mix together paprika, half the salt, garlic powder, and onion powder, then sprinkle evenly on both sides of the chicken.
   

4. In a small bowl, combine cream cheese, Parmesan, mayonnaise, chopped spinach, minced garlic, red pepper flakes, and remaining salt.
   

5. Stuff the mixture into the pocket and press gently to seal.
   

6. Place in the air fryer basket (lightly oiled or lined with baking paper).
   

7. Air fry at 190 °C (375 °F) for 15–20 minutes, or until the internal temperature reaches 74 °C.
   

8. Let rest for a few minutes before serving.