Pesto Mozzarella Chicken

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This Pesto Mozzarella Chicken is juicy, packed with bright fresh flavors, and only takes 10 minutes in the air fryer.

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The melted mozzarella cheese brings a tasty balance to the bright and fresh flavor of the basil and lemon in this Pesto Mozzarella Chicken. The cherry tomatoes pair perfectly with this dish by adding a fresh sweet bite. This recipe checks off all of the boxes for a busy weeknight dinner: healthy, flavorful, and simple.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Air Fryer

• Meat Mallet

• Small skillet

• Chicken breasts

• Mozzarella cheese

• Cherry tomatoes

• Garlic powder

• Onion powder

• Black pepper

• Salt

• Dried oregano

• Dried thyme

• Pine nuts

• Fresh basil

• Lemon

• Garlic

• Olive oil

• Parmesan cheese

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DIRECTIONS

STEP 1: CHICKEN

• Slightly flatten the chicken breast with a meat mallet to even out the thickness.

• Coat the chicken with garlic powder, onion powder, black pepper, salt, oregano, and thyme.

STEP 2: AIR FRY

• Cook the chicken in the air fryer at 375°F for 7-10 minutes.

• The chicken is done cooking when the internal temperature reaches 170°F.

STEP 3: PINE NUTS

• To a small skillet, add the pine nuts and toast until lightly browned, about 3-5 minutes.

STEP 4: PESTO

• To a food processor or blender, combine basil, lemon juice, garlic clove, salt, pepper, olive oil, parmesan cheese, and pine nuts.

• Blend until well incorporated, the consistency should be coarse.

STEP 5: ADD MOZZARELLA

• Remove the chicken from the air fryer and top with the sliced mozzarella.

• Add the chicken and mozzarella combo back to the air fryer at 400°F for 1-2 minutes until the cheese has melted.

STEP 6: SERVE

• Remove the chicken from the air fryer and top with pesto, tomatoes, and parmesan cheese.

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INGREDIENTS

Makes 4-5 servings

• CHICKEN

  • 2 lbs chicken breasts (4-5)

  • Mozzarella cheese, 1/4-inch thick slices

  • 8-10 oz cherry tomatoes, chopped in half

  • 1 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/4 tsp black pepper

  • 1/4 tsp salt

  • 1/4 tsp dried oregano

  • 1/4 tsp dried thyme

• PESTO

  • 2 C fresh basil, lightly packed

  • 1/2 lemon, juiced (about 1-2 TBSP)

  • 2-3 cloves garlic

  • 1/4 tsp salt

  • 1/2 tsp black pepper

  • 1/4 C extra virgin olive oil

  • 1/2 C parmesan cheese

  • 1/4 C pine nuts, toasted

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