Air Fryer Stuffed Chicken Breasts with Artichoke Dip
Tender chicken breasts filled with creamy spinach artichoke dip and fresh asparagus, then air fried to golden perfection. This protein-packed dinner combines the comfort of stuffed chicken with the convenience of air frying, creating crispy skin while keeping the filling warm and melty. The asparagus adds a fresh crunch that balances the rich, savory dip. Perfect for weeknight dinners when you want something special without the fuss.
Ingredients
- 2 chicken breasts
- 1 pound asparagus, trimmed
- 1 cup spinach artichoke dip, thawedcream cheese mixed with chopped spinach and artichoke hearts1:1vegetarianadds dairy
homemade option
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder(optional)
- ½ teaspoon onion powder(optional)
Instructions
- 1
Preheat oven to 375 degrees F
- 2
Create a pocket in each chicken breast by slicing crosswise from one side to nearly the other side, being careful not to cut all the way through
- 3
Rub chicken breasts with olive oil
- 4
Sprinkle both sides with salt, pepper, garlic powder, and onion powder
- 5
Stuff generous spoonfuls of artichoke spinach dip into the pockets of the chicken breasts
- 6
Add 2-3 asparagus spears into each stuffed chicken breast
- 7
Use toothpicks to secure the open ends of the chicken breasts if desired
- 8
Brush the outside of each stuffed chicken breast with olive oil
- 9
Place stuffed chicken breasts in preheated air fryer basket
- 10
Cook for 20-25 minutes, turning halfway through, until chicken reaches internal temperature of 165°F and outside is golden brown and crispy
Tips
Use toothpicks to secure the chicken pockets and prevent the filling from leaking out during cooking.
Check internal temperature with a meat thermometer inserted into the thickest part of the chicken to ensure it reaches 165°F.
Let the stuffed chicken rest for 3-4 minutes after cooking to allow juices to redistribute before slicing.
Good to Know
Refrigerate for up to 3 days in airtight container. Reheat in air fryer at 350°F for 5-7 minutes.
Can stuff chicken breasts up to 4 hours ahead and refrigerate until ready to cook.
Serve immediately while hot with side salad or roasted vegetables.
Common Mistakes
Cut pocket too deep to avoid chicken falling apart during cooking.
Don't overstuff to prevent filling from leaking out.
Use meat thermometer to avoid overcooking and drying out the chicken.
Substitutions
homemade option
FAQ
Can I use frozen chicken breasts?
Thaw completely first. Frozen chicken won't cook evenly and the pocket will be difficult to cut properly.
What if I don't have an air fryer?
Bake in oven at 375°F for 25-30 minutes until internal temperature reaches 165°F.
How long will leftovers keep?
Store in refrigerator for up to 3 days. Reheat in air fryer or oven until heated through.