Pesto and Mozzarella Stuffed Chicken Pocket

Name: Pesto and Mozzarella Stuffed Chicken Pocket (Air-Fryer)
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 1 servings
Cuisine: Italian-American
Ingredients: 6 oz ground chicken; 2 tbsp pesto; 1/2 medium tomato, sliced; 1/4 cup fresh spinach; 1 oz fresh mozzarella cheese, sliced; 2 tbsp grated Parmesan cheese

A pesto and mozzarella stuffed chicken pocket is a high-protein Italian-American meal made by filling ground chicken with fresh basil pesto, melted mozzarella, spinach, and tomato, then air-fried to crispy perfection in under 20 minutes.

⚡Air Fryer

🌍Italian-American 🏷️Stuffed chicken 🏷️Pesto chicken 🏷️Air fryer recipe High-protein

🏷️

🏷️Low-carb

🏷️Keto

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TikTok

Total

17 min

Servings

1

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

6 oz ground chicken
2 tbsp pesto
1/2 medium tomato, sliced
1/4 cup fresh spinach
1 oz fresh mozzarella cheese, sliced
2 tbsp grated Parmesan cheese

6 Ingredients

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Instructions

1
On a piece of parchment paper, flatten the ground chicken into a thin, even layer.
2
Spread pesto over one half of the flattened chicken.
3
Layer the sliced tomatoes, fresh spinach, and sliced mozzarella on top of the pesto.
4
Using the parchment paper to help, fold the empty half of the chicken over the fillings to create a pocket. Press the edges to seal.
5
Coat the top of the chicken pocket evenly with grated Parmesan cheese.
6
Place the chicken pocket, still on its parchment paper, into the air fryer basket.
7
Air fry at 400°F (200°C) for 12 minutes, or until the chicken is cooked through and the crust is golden and crispy.
8
Remove from the air fryer, let cool slightly, then slice in half and serve.

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Tips & Notes

Pro tips

Seal the chicken pocket tightly by pinching the edges firmly after filling—this prevents the filling from leaking during cooking.
Slice the mozzarella thinly so it melts evenly and distributes throughout the filling without creating large pockets of cheese.
Pat the ground chicken dry before seasoning and stuffing; excess moisture will prevent crisping. Don't skip this step.
Lightly spray the air fryer basket or the chicken exterior with cooking oil to achieve the crispiest, most golden-brown finish.

Substitutions

Fresh basil pesto → store-bought pesto or sun-dried tomato pesto (adjusts flavor slightly but works well)
Fresh mozzarella → low-moisture mozzarella or provolone (holds shape better if you prefer firmer cheese)
Fresh spinach → frozen spinach, thawed and squeezed dry (reduces moisture that could make the filling soggy)
Ground chicken → ground turkey or finely diced chicken breast (same cooking time and temperature)

Storage & make-ahead

Store cooled chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 5–6 minutes or in a 350°F conventional oven for 8–10 minutes until heated through.

Equipment

air fryer · meat thermometer

Common Questions

How do you keep stuffed chicken from bursting open in the air fryer?

Pack the filling firmly and seal the opening by pinching the edges together. Don't overfill—use the exact amounts listed. Cook at the specified temperature to set the exterior before the filling releases steam.

Can you use boneless chicken breast instead of ground chicken?

Yes. Pound a 6 oz boneless, skinless breast to even thickness (about 1/4 inch), then butterfly it or create a pocket by slicing horizontally. Stuff and air fry at the same temperature, adjusting time to 12–14 minutes depending on thickness.

What's the best way to tell when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C) when measured with a meat thermometer in the thickest part. The exterior should be golden brown and crispy.

Can you make this ahead and refrigerate before air frying?

Yes. Stuff and seal the chicken, wrap tightly, and refrigerate up to 24 hours. Air fry directly from the fridge, adding 2–3 minutes to the cooking time.