Prep time: 5 minutes | Cook time: 12 minutes | Serves 2
2 tablespoons apricot preserves
½ teaspoon minced fresh thyme or ⅛ teaspoon dried
2 (8-ounce / 227-g) boneless, skinless chicken breasts, trimmed
1 teaspoon vegetable oil
Salt and pepper, to taste
- Set the temperature of the air fryer oven to 400ºF (204ºC). Press Start to begin
- Microwave apricot preserves and thyme in bowl until fluid, about 30 seconds; set
aside. Pound chicken to uniform thickness as needed. Pat dry with paper towels,
rub with oil, and season with salt and pepper.
- Arrange breasts skin-side down in air fryer oven perforated pan, spaced evenly
apart, alternating ends. Air fry the chicken for 4 minutes. Flip the chicken and
brush skin side with apricot-thyme mixture. Air fry until chicken registers 160ºF
(71ºC), 8 to 12 minutes more.
- Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest
for 5 minutes. Serve