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Air fryer chicken pesto in a large white bowl

Air Fryer Chicken Pesto

5 from 2 votes
Air Fryer Chicken Pesto delivers crispy skin and juicy thighs with a bright basil-lemon pesto. A fast, weeknight dinner wins tonight!!
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Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Course: Dinner, Lunch
Cuisine: Italian
Keyword: Air Fryer
Servings: 4 servings
Calories: 411kcal

Equipment

Ingredients

  • 4 chicken thighs bone-in, skin-on, patted very dry
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup pesto (see below for homemade recipe) plus 1 tbsp for finishing

Homemade Basil Pesto

  • 2 cups fresh basil leaves packed
  • 1-2 garlic cloves smashed
  • 3 tbsp toasted nuts/seeds pine nuts, walnuts, or sunflower seeds
  • 1/3 cup extra-virgin olive oil (plus more to thin)
  • 1/4 tsp salt and black pepper
  • 1-2 tsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1/2 cup Parmesan or Pecorino (dairy-free option: 1 tablespoon nutritional yeast)

Instructions

Make the Pesto

  • Add the nuts or seeds and the garlic to a food processor. Pulse until finely chopped.
    3 tbsp toasted nuts/seeds, 1-2 garlic cloves
  • Add the basil, salt, and a few grinds of black pepper. For dairy-free pesto, add the nutritional yeast now. Pulse until the basil is finely chopped.
    2 cups fresh basil leaves, 1/4 tsp salt and black pepper
  • With the machine running, pour in the olive oil in a steady stream until the pesto looks saucy and spoonable.
    1/3 cup extra-virgin olive oil
  • Stir in the grated cheese if using. If making dairy-free, adjust with a little more nutritional yeast if you like.
    1/2 cup Parmesan or Pecorino
  • Stir in the lemon juice and lemon zest. If the pesto seems too thick, add a little more olive oil.
    1-2 tsp fresh lemon juice, 1/2 tsp lemon zest

Season the Chicken

  • Optional dry brine: Sprinkle the thighs with the salt and pepper and refrigerate uncovered for 30 to 60 minutes, then pat dry again. If skipping the dry brine, season the thighs with salt and pepper now.
    4 chicken thighs, 1 tsp salt, 1/2 tsp black pepper
  • Gently loosen the skin on each thigh with your finger. Rub about 1 teaspoon pesto under the skin of each thigh. Coat the rest of each thigh with more pesto. Save 1 tablespoon pesto for finishing.

Air Fry

  • Preheat the air fryer to 400°F for 3 to 5 minutes.
  • Place the thighs in the basket skin-side down in a single layer. Cook for 10 minutes.
  • Flip the thighs so they are skin-side up. Cook for 8 to 12 minutes more, until the skin is deep golden and an instant-read thermometer in the thickest part reads 180 to 195°F.
  • Let the chicken rest for 5 minutes. Brush with the reserved tablespoon of pesto.

Notes

  • Dry brine improves flavor and crispness but is optional.
  • Thighs are most tender around 180–195°F; use an instant-read thermometer.
  • Rub a little pesto under the skin for extra flavor and moisture.
  • Don’t overcrowd the basket; cook in batches for crisp skin.
  • Start skin-side down to render fat, then flip to finish crisping.
  • Boneless thighs cook faster—start checking earlier after the flip.
  • Let chicken rest 5 minutes before brushing with reserved pesto.
 
 

Nutrition

Serving: 4servings | Calories: 411kcal | Carbohydrates: 1g | Protein: 19g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 713mg | Potassium: 275mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 723IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg