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Air fryer bruschetta chicken topped with fresh diced tomatoes, basil, and garlic, served on a juicy seasoned chicken breast with a drizzle of olive oil.
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Air Fryer Bruschetta Chicken - Fresh, Flavorful, and Fast

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • Chicken: 2 large boneless, skinless chicken breasts (about 1.25–1.5 pounds)
  • Olive oil: Extra-virgin for the bruschetta; light olive oil or avocado oil for cooking
  • Tomatoes: 2 cups diced Roma or cherry tomatoes
  • Garlic: 2–3 cloves, finely minced
  • Fresh basil: 1/3 cup, thinly sliced
  • Balsamic vinegar: 1–2 teaspoons (plus extra for drizzling, optional)
  • Red onion or shallot: 2 tablespoons, finely minced (optional but recommended)
  • Mozzarella: 1/2–3/4 cup shredded, or 4 slices fresh mozzarella
  • Dried Italian seasoning: 1 teaspoon
  • Garlic powder: 1/2 teaspoon
  • Salt and black pepper: To taste
  • Lemon: 1, for zest or a squeeze of juice (optional)
  • Cooking spray: For the air fryer basket

Instructions

  • Prep the chicken: Pat the chicken breasts dry. If thick, slice horizontally to create cutlets about 3/4-inch thick, or pound lightly to even thickness. This helps the chicken cook evenly.
  • Season: Rub chicken with 1 tablespoon olive oil. Sprinkle both sides with salt, pepper, Italian seasoning, and garlic powder. Let it sit while you prep the topping.
  • Make the bruschetta: In a bowl, combine diced tomatoes, minced garlic, basil, red onion (if using), 1 tablespoon extra-virgin olive oil, balsamic vinegar, a pinch of salt, and pepper. Stir gently. Taste and adjust seasoning. Set aside to marinate.
  • Preheat the air fryer: Preheat to 375°F (190°C) for 3–5 minutes. Lightly spray the basket to prevent sticking.
  • Cook the chicken: Add chicken to the basket in a single layer. Air fry for 8–10 minutes, flipping halfway, until the internal temperature reaches 160°F (71°C). Time can vary by thickness and air fryer model.
  • Add cheese: Top each piece with mozzarella. Air fry 1–2 more minutes, until cheese is melted and the chicken hits 165°F (74°C).
  • Finish and serve: Let chicken rest for 2–3 minutes. Spoon generous amounts of bruschetta over the top. Add a squeeze of lemon or a light balsamic drizzle if you like. Serve immediately.