Air-Fryer Pesto Chicken
Chicken breasts or thighs cooked with pesto and tomatoes until juicy, green, and weeknight-fast.
This is a volume-friendly air-fryer article in the best sense: familiar food, a real photo, and a slightly different lane from the version already in the archive. Chicken breasts or thighs cooked with pesto and tomatoes until juicy, green, and weeknight-fast.
The basket does the useful work here — concentrated heat, browned edges, and less oil than the stovetop version. Keep the pieces even, shake once or twice, and let the last two minutes decide the colour.
Method
ii.-
01
Coat chicken
Season chicken, then rub with pesto. Toss tomatoes with oil and a pinch of salt.
-
02
Air fry
Cook chicken at 380°F for 12–16 minutes, adding tomatoes around it halfway through.
-
03
Add cheese
If using mozzarella, add during the final 2 minutes.
-
04
Rest
Rest 5 minutes before slicing so the juices settle.