Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1/3 cup basil pesto
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup shredded mozzarella cheese
  • 1 tbsp chopped fresh parsley

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure the pesto adheres to the meat.
  2. In a mixing bowl, toss the chicken thighs with olive oil, sea salt, cracked black pepper, and garlic powder.
  3. Add the basil pesto to the bowl and massage it into the meat until every piece is thoroughly coated.
  4. Preheat the air fryer to 390°F (200°C).
  5. Place the thighs in the air fryer basket in a single layer, leaving space between them for air circulation.
  6. Air fry for 12–15 minutes, flipping the thighs halfway through to ensure an even sear on both sides.
  7. Place a pinch of mozzarella on each thigh and cook for an additional 2–3 minutes until the cheese is melted and bubbling.
  8. Check the internal temperature with an instant-read meat thermometer to ensure the chicken reaches 175°F (80°C) for maximum tenderness.
  9. Garnish with chopped fresh parsley before serving.