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

  1. Set the temperature of the air fryer oven to 400ºF (204ºC). Press Start to begin
  2. 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.
  3. 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.
  4. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest
    for 5 minutes. Serve