Spinach and artichoke dip is always the ultimate party favorite, the MVP of appetizers, the one that always disappears first, but it’s time to take it up a notch. These spinach and artichoke stuffed chicken breasts are crispy on the outside, creamy and cheesy on the inside, and so good you’ll be tempted to skip the sides altogether (but hey, they play nice with herb roasted potatoes, roasted cauliflower, or a pile of buttery mashed potatoes).
The magic doesn’t stop at dinner, either. Got leftovers? Then slice them up and toss over pasta, or tuck them into soft potato rolls for a sandwich that’ll make you look like a meal planning genius.
And before you start thinking, “that sounds complicated,” relax- stuffing chicken breasts is way easier than it looks. All you need is a steady hand and a little confidence. Just press down gently on the chicken with one hand, then use a sharp knife to create a pocket (not a hole, just enough space for that tasty filling.) Think of it as tucking your favorite dip into a cozy little chicken blanket.
Ingredients
- 2 oz. cream cheese, room temperature
- 2 oz. goat cheese, room temperature
- 1 tsp. finely grated lemon zest
- 2 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- Olive oil cooking spray
- 5 oz. baby spinach
- 1 (15-oz.) can quartered artichoke hearts, drained and roughly chopped
- 4 (6-oz.) skinless, boneless chicken breasts
- 1 1/2 tsp. chili powder
Directions
Step 1
In a medium bowl, mix together cream cheese, goat cheese, garlic, lemon zest, a sprinkle of salt, and a few grinds of black pepper. It’s creamy, tangy, and already smells surprisingly delicious.
Step 2
Next, lightly coat your air fryer basket with cooking spray or silicone liner, then toss in the spinach. Cook at 400° for about 4 minutes, giving it a shake halfway through. Don’t worry if a few leaves get a little crispy though, they’re just adding texture! Once wilted, stir the spinach and chopped artichokes into your dreamy cheese mixture until it’s all happily mingled together.
Step 3
Using a sharp knife, carefully create a pocket in each chicken breast (remember, we’re going for a secret compartment, not a tunnel straight through.) Spoon in the spinach-artichoke filling, then season the outside of the chicken with chili powder, salt, and pepper for a little kick. Arrange the stuffed chicken in your air fryer basket and cook at 350°, flipping halfway through, until golden, juicy, and perfectly cooked, about 16 to 20 minutes.
Step 4
Finally, time to serve- dinner just went from “what’s for dinner?” to “I can’t believe I made this in the air fryer.”
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