Prep the chicken. If using thick chicken breasts, slice them horizontally to make cutlets about 1/2 to 3/4 inch thick. Pat dry with paper towels. This helps the pesto cling and promotes even cooking.

Season simply. Sprinkle both sides with salt, pepper, and garlic powder if using. Light seasoning boosts flavor without overpowering the pesto.

Toss with pesto. In a bowl, combine the chicken with the pesto and a drizzle of olive oil. Add lemon zest and a squeeze of lemon juice. Coat well. Let it sit for 10 minutes while you heat the air fryer. Longer is fine—up to 30 minutes in the fridge.

Preheat the air fryer. Set to 375°F (190°C) for 3–5 minutes. A hot basket helps the chicken brown nicely.

Arrange in the basket. Lightly spray the basket with oil if sticking is a concern. Place the chicken in a single layer. Don’t overcrowd; work in batches if needed. If adding cherry tomatoes, toss them with a little oil and a pinch of salt and place around the chicken.

Air fry. Cook for 7–9 minutes, then flip. Cook another 4–6 minutes, or until the thickest piece reaches 165°F (74°C) on an instant-read thermometer. Time varies by thickness and air fryer model.

Finish with lemon and Parmesan. Transfer chicken to a plate and rest for 3–5 minutes. Add a final squeeze of lemon and sprinkle with Parmesan if you like. Garnish with fresh basil.

Serve. Pair with a simple green salad, steamed veggies, buttered pasta, or rice. The tomatoes from the basket make a great built-in side.