This air fryer pesto chicken is one of those meals that looks and tastes like you spent a lot of time on it, but really takes about 15 minutes from start to finish.
Each chicken breast gets topped with basil pesto, melty mozzarella, and sun-dried tomatoes. It’s simple, flavorful, and feels like something you’d order at a restaurant.
The air fryer does all the heavy lifting here. It cooks the chicken evenly and gets that cheese perfectly bubbly on top without heating up your whole kitchen.
If you’ve been looking for a quick dinner that doesn’t sacrifice flavor, this one is for you. It works great on its own or paired with a side salad, rice, or roasted veggies.
Why You’ll Love This Recipe
Sun-Dried Tomatoes Add a Sweet Tangy Punch – They bring a concentrated burst of flavor that takes this chicken from good to absolutely crave-worthy.
Incredibly Juicy Chicken Every Time – The air fryer locks in moisture while the pesto layer keeps the chicken from drying out.
Restaurant-Level Flavor With 5 Minutes of Prep – Pesto and mozzarella and sun-dried tomatoes create a flavor combo that tastes like it came from an Italian restaurant.
Ingredients
- 4 Boneless Skinless Chicken Breasts (about 6 oz each)
- 1/3 cup Basil Pesto
- 1/2 cup Shredded Mozzarella Cheese
- 2 tbsp Sun-Dried Tomatoes (chopped)
- 1 tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Garlic Powder
- Fresh Basil Leaves (for garnish)
How To Make
Step 1
If the chicken breasts are very thick or uneven, place them between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin to an even 3/4-inch thickness. This ensures they cook evenly so you get juicy results throughout.
Step 2
Rub each chicken breast lightly with olive oil on both sides, then season with salt, black pepper, and garlic powder.
Step 3
Spread a generous tablespoon of basil pesto evenly over the top of each seasoned chicken breast, covering the entire surface.
Step 4
Preheat the air fryer to 375F. Place the chicken breasts pesto-side up in the basket in a single layer with a bit of space between them.
Step 5
Air fry for 10 minutes. Open the air fryer and top each chicken breast with shredded mozzarella cheese and a scattering of chopped sun-dried tomatoes.
Step 6
Air fry for an additional 3 to 4 minutes until the cheese is melted and bubbly and the chicken has reached an internal temperature of 165F.
Step 7
Let the chicken rest for 5 minutes before serving. Garnish with fresh basil leaves for a pop of color and freshness.
Tips
Pound the Chicken Evenly
This is the most important step for getting juicy chicken in the air fryer. If one end of the breast is thick and the other is thin, the thin part will dry out before the thick part is fully cooked.
You want every piece to be about 3/4-inch thick all the way across. It doesn’t have to be perfect, but getting them close to the same thickness makes a huge difference.
If you don’t have a meat mallet, the bottom of a heavy pan works just fine. Just place the chicken between plastic wrap so it doesn’t tear apart.
Don’t Crowd the Basket
Leave at least an inch of space between each chicken breast in the air fryer basket. If the pieces are touching or overlapping, the hot air can’t circulate around them properly and you’ll get uneven cooking.
If your air fryer is on the smaller side and you can’t fit all four breasts with enough space, cook them in two batches. It takes a little longer but the results are way better.
Add the Cheese at the Right Time
Don’t put the mozzarella on at the beginning with the pesto. If the cheese is on the chicken for the full cook time, it will brown too much, dry out, and turn into a hard crust instead of staying melty and bubbly.
Adding it in the last 3-4 minutes is the sweet spot. The cheese gets perfectly melted and slightly golden on top without overcooking.
Related Recipes
- Air Fryer Caprese Chicken Breasts
- Air Fryer Creamy Spinach Stuffed Chicken
- Air Fryer Juicy Chicken Breast
- Air Fryer Lemon Herb Roasted Chicken Thighs
- Air Fryer Pesto Chicken Flatbread
Frequently Asked Questions
Can I use bone-in chicken thighs instead of chicken breasts?
Yes, bone-in chicken thighs work great in this recipe and honestly come out even juicier. You will need to increase the cooking time to about 18-20 minutes before adding the cheese, since thighs are thicker and the bone slows things down a bit.
Just make sure you check that the internal temperature hits 165F near the bone before pulling them out. Add the cheese and sun-dried tomatoes in the last 3-4 minutes the same way.
Air Fryer Pesto Chicken
- meat mallet
- 4 Boneless Skinless Chicken Breasts (about 6 oz each)
- 1/3 cup Basil Pesto
- 1/2 cup Shredded Mozzarella Cheese
- 2 tbsp Sun-Dried Tomatoes (chopped)
- 1 tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Garlic Powder
- Fresh Basil Leaves (for garnish)
- If the chicken breasts are very thick or uneven, place them between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin to an even 3/4-inch thickness. This ensures they cook evenly so you get juicy results throughout.
- Rub each chicken breast lightly with olive oil on both sides, then season with salt, black pepper, and garlic powder.
- Spread a generous tablespoon of basil pesto evenly over the top of each seasoned chicken breast, covering the entire surface.
- Preheat the air fryer to 375F. Place the chicken breasts pesto-side up in the basket in a single layer with a bit of space between them.
- Air fry for 10 minutes. Open the air fryer and top each chicken breast with shredded mozzarella cheese and a scattering of chopped sun-dried tomatoes.
- Air fry for an additional 3 to 4 minutes until the cheese is melted and bubbly and the chicken has reached an internal temperature of 165F.
- Let the chicken rest for 5 minutes before serving. Garnish with fresh basil leaves for a pop of color and freshness.