Ingredients
- 3 tablespoons apricot preserves
- 1 teaspoon fresh ginger paste (such as Gourmet Garden™)
- ½ teaspoon minced fresh rosemary
- 2 (8 ounce) boneless, skinless chicken breasts
- 1 teaspoon vegetable oil
- salt and ground black pepper to taste
What Makes This Recipe So Good
Kitchen Tricks
- Preheat the air fryer to ensure even cooking.
- Use a meat thermometer to check that the internal temperature reaches 165°F for safe eating.
Step 1
In a small bowl, mix together the apricot preserves, ginger paste, and rosemary. Pop the mixture in the microwave for about 20 seconds to soften it up and make it easier to spread.
Step 2
Gently pound the chicken breasts until they’re all about the same thickness, then pat them dry with a paper towel. Rub each piece with a little oil and season generously with salt and pepper.
Step 3
Set your air fryer to 400°F (200°C) to preheat. Once it’s ready, spray the basket with some cooking spray and arrange the chicken breasts in a single layer.
Step 4
Cook the chicken for 4 minutes, then flip and rotate them so they cook evenly. Brush each piece with the apricot glaze, pop them back in, and continue cooking until the chicken is cooked through—this usually takes about 8 to 12 more minutes. You’ll know it’s done when the juices run clear and an instant-read thermometer hits 165°F (74°C).
Step 5
When they’re ready, transfer the chicken to a plate and loosely cover with foil. Let it rest for about 5 minutes before slicing and serving.
