Go Back
–+ servings
Plated air fryer pesto chicken with crispy garlic-rosemary potatoes, blistered cherry tomatoes, and fresh basil on a white plate

Air Fryer Pesto Chicken with Crispy Potatoes

5 from 3 votes
Juicy air fryer pesto chicken thighs with crispy garlic-rosemary potatoes, jammy cherry tomatoes, and bubbly mozzarella. 30 minutes, 41g protein per serving.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings : 2 servings

Save this recipe

Love this recipe? Get it sent to your inbox.

Equipment

Ingredients

For the Pesto Chicken
  • 12 oz boneless skinless chicken thighs
  • ¼ cup fresh basil pesto, i prefer the one from the refrigerator aisle (not jarred)
  • 1 small fresh mozzarella ball
  • 1 cup cherry tomatoes
For the Crispy Potatoes
  • 10 oz baby potatoes
  • olive oil cooking spray
  • 1 tsp garlic powder
  • 1 tsp dried rosemary, or 1 tsp fresh, chopped
  • salt, to taste
For Serving
  • fresh basil pesto
  • fresh basil leaves, torn
  • red pepper flakes, to taste
US Customary - Metric
Start Cooking

Instructions
 

  1. 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.
    Raw chicken thighs tossed with fresh basil pesto in a stainless steel bowl
  2. 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.
    Halved baby potatoes seasoned with garlic powder and rosemary in a clear air fryer basket
  3. 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.
    Pesto-marinated chicken thighs cooked golden in an air fryer basket
  4. 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.
  5. 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

Calories: 493kcalCarbohydrates: 32gProtein: 41gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 175mgSodium: 548mgPotassium: 1205mgFiber: 4gSugar: 4gVitamin A: 1130IUVitamin C: 45mgCalcium: 164mgIron: 3mg

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.