I love pesto, and there have been few moments in my life when I felt more seen than when that one video about store-bought pesto went viral.
But in the spirit of this 30 Under 30 series, we’re going store-bought today. I’ve got one major tip for this air fryer pesto chicken: get your pesto from the refrigerator aisle, not the shelf-stable jarred kind.
Pesto is really the star of this dish, so the fresh kind from the refrigerator aisle makes a world of difference, while still saving you from making it from scratch.
But if you want to go fresh, that’s an option too!
This air fryer pesto chicken with crispy potatoes has pesto-marinated thighs, jammy cherry tomatoes, and a slice of melty mozzarella on top. It comes together in 30 minutes with 493 calories and 41 grams of protein per serving.
Makes a great weeknight dinner. Or if you’re looking for a simple high-protein meal prep, it works for that too.
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Why You’ll Love It
- Ready in 30 minutes from start to finish, this recipe is built for low-effort, low-fuss, minimal-cleanup weeknights. All it takes is tossing the chicken in pesto, seasoning your potatoes and air-frying everything up.
- The pesto brings all the flavor. Buy a high-quality refrigerator-aisle pesto. No food processor required.
- Crispy potatoes. How could you not love a dinner with super crispy, garlicky potatoes? The air fryer does all the work to get them golden on the outside and fluffy on the inside.
- Macro-balanced. 493 calories, 41 grams of protein per serving, with enough carbs and fat to actually keep you full.
- Works for a weeknight dinner or double it up for next-day lunch.
Love this? My Greek Chicken Tzatziki Bowls are another super simple air fryer chicken dinner that takes under 30 minutes to make and has 60 grams of protein per bowl.
Key Ingredients
This recipe is built around big flavor and low effort, with no fussy ingredients.
- Fresh basil pesto. The real star of the show, so grab a high-quality pesto from the refrigerator aisle, not the shelf-stable jar. The shelf-stable kind has a lot less flavor and a weird sour aftertaste (in my opinion). If you want to make it yourself, you can, but it adds an extra step.
- Chicken thighs. Made for the air fryer. They get a little crispy on the outside and stay juicy inside. Or, you can use chicken breasts if you prefer.
- Baby potatoes. Tossed with a bit of oil, garlic powder, and dried rosemary, then crisped up in the air fryer until golden.
- Fresh mozzarella. A thin slice on each chicken thigh goes in for the last couple of minutes, until it’s warm and melty.
- Cherry tomatoes. Halved and added in the last couple of minutes so they burst and get jammy, almost working like a sauce for the whole dish.
If you love air-fried chicken thighs, you have to try my Copycat Sweetgreen Hot Honey Chicken Bowl with air-fried hot honey chicken.
How To Make These Air Fryer Pesto Chicken Bowls
This recipe is designed to be easy. Although there are a couple of steps involved, it’s all done in about 30 minutes and the flavors will make the effort totally worth it.
Season and air fry your potatoes
Halve the baby potatoes. Spray with olive oil. Toss with garlic powder, dried rosemary, and salt, then air fry for 10 minutes.
Add the chicken
Toss your chicken thighs with fresh basil pesto, then add to the air fryer nestled into the crispy potatoes. Air fry for another 10 minutes.
Finish with tomatoes and mozzarella
Scatter your halved cherry tomatoes around the chicken and lay a slice of fresh mozzarella over each thigh. Air fry for another 2 to 3 minutes until the cheese is melty.
Serve
Divide between two plates and finish with a little extra pesto, fresh basil, and a pinch of chili flakes.
If you often make dinner for two, my Healthy Air Fryer Meals for Two roundup was made for you.
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Victoria’s Tips
Here are my top tips for the best air fryer pesto chicken.
- Pick high-quality pesto. I know I’m repeating myself, but since pesto is the star of this dish, it’s really important to grab a high-quality refrigerated pesto. It makes all the difference.
- Don’t crowd the basket. Air fryers work by circulating hot air to “fry” everything. If your basket is too full, things steam instead of crisping. If your air fryer is on the smaller side, cook the potatoes and chicken in separate batches.
- Dollop on a little extra pesto at the end. Cooked pesto loses some of its brightness, so a fresh dollop at the end brings a ton of extra flavor.
Swaps & Variations
This recipe is made to be customizable. Here are a couple of suggestions:
Storage & Meal Prep
Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in the air fryer at 350°F (175°C) for 3 to 4 minutes to crisp the potatoes and chicken back up.
For meal prep, double the recipe and store in individual containers. Keep the extra pesto and fresh mozzarella separate so they can go on top right before serving.
FAQ
Totally. Roast everything on a sheet pan at 425°F (220°C). Start the potatoes for 20 minutes, then push them to one side and add the chicken. Roast for another 15 minutes, then top with mozzarella and cherry tomatoes for a final 5 minutes, until the cheese is bubbly and the chicken hits 165°F internal.
Yep, but you’ll need to watch the cook time. Chicken breasts dry out a bit faster than thighs, so cut the second air-fry by 2 to 3 minutes. You’re looking for an internal temperature of 165°F (75°C).
Choose a dairy-free pesto, then just skip the mozzarella. Easy peasy. Bte
More 30 Under 30 Recipes
Air Fryer Pesto Chicken with Crispy Potatoes
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Equipment
Ingredients
Instructions
- Marinate the chicken. In a small bowl, coat 12 oz boneless skinless chicken thighs with ¼ cup fresh basil pesto. Set aside while you prep the potatoes.Depending on how salty you like your food, you may want to add another pinch of salt.
- Season the potatoes. Halve 10 oz baby potatoes and add to the air fryer basket. Spray with olive oil cooking spray and toss with 1 tsp garlic powder, 1 tsp dried rosemary, and salt, to taste, until evenly coated.Cook at 400°F for 10 minutes, shaking the basket halfway through.
- Add the chicken. Push the potatoes to one side and nestle in the pesto-marinated chicken thighs. Air fry at 400°F (200°C) for another 12 to 15 minutes.If you are using the Ninja Crispi, start the potatoes on the top rack, then move them below when you add the chicken.
- Finish with tomatoes and mozzarella. Scatter 1 cup cherry tomatoes (halved) around the chicken. Slice 1 small fresh mozzarella ball and lay 1 slice over each thigh. Air fry for 2 to 3 more minutes, until the cheese is melty and warm.
- Serve. Divide between two plates and finish each with an extra dollop of fresh basil pesto, a few torn fresh basil leaves, and chili flakes to taste.
Nutrition
Notes
- No air fryer? Roast on a sheet pan at 425°F (210°C). Start the potatoes for 20 minutes, then push them to one side, add the pesto chicken, and roast for another 15 minutes. Top with mozzarella and tomatoes and roast for 3 to 5 more minutes, until the cheese is bubbly and the chicken hits 165°F (75°C) internal.
- Buy fresh pesto from the refrigerator aisle, not shelf-stable jarred pesto. The flavor and texture are much better.
Get Your FREE 7-Day High-Protein Meal Plan
Struggling to eat enough protein? I'll send you a full week of meals with the shopping list.
You'll also get my new meal plan every Saturday. Unsubscribe anytime.
More Recipes To Try
- 17 Easy Air Fryer Dinner Ideas (High-Protein & Ready in 30)
- 29 High-Protein Cold Lunches for Work (30g+ Protein)
- 7 High-Protein Meals with 50 Grams of Protein
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A dinner I could eat every week.
Super fast, easy and delicious. Loved it!
So good, and so fast and easy to make. We loved it, and will for sure make it again.
Very happy to hear this. Thanks Hege!