Description
A guilt-free, air-fried dish featuring tender chicken breasts in a rich sun-dried tomato sauce with garlic, rosemary, and Parmesan. Crisp without excess fat, this Southern-inspired comfort food is easy to prepare and adaptable for various diets.
Ingredients
4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to even thickness
2 teaspoons olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon smoked paprika
1 teaspoon Italian seasoning
2 tablespoons unsalted butter
4 garlic cloves, minced
⅓ cup oil-packed sun-dried tomatoes, roughly chopped
1 cup heavy cream
½ cup low-sodium chicken broth
½ cup freshly grated Parmesan cheese
¼ teaspoon red pepper flakes (optional)
Fresh basil leaves, torn
Instructions
Preheat air fryer to 400°F (200°C)
Season chicken breasts with olive oil, salt, black pepper, garlic powder, smoked paprika, and Italian seasoning
Air fry chicken for 20 minutes, flipping halfway for an even crust
In a skillet, melt butter over medium heat; add minced garlic and sun-dried tomatoes, sauté for 1 minute
Stir in red pepper flakes (if using) and cook for 2 minutes
Gradually add heavy cream and chicken broth, whisking until smooth
Bring the sauce to a simmer and let it thicken, about 5 minutes
Stir in grated Parmesan cheese until well incorporated into the sauce
Top each cooked chicken breast with the warm sun-dried tomato sauce
Garnish with torn fresh basil and serve immediately
Notes
Patting dry the chicken ensures a crispy crust.
Use low-sodium broth to control salt content.
For vegan version, substitute chicken with tofu or shrimp and use vegan Parmesan.
Make the sauce in a pot while the chicken air fries to streamline preparation.
Kids often skip the crust, but adults love the tangy, creamy texture.
Nutrition
- Serving Size: 1 chicken breast with ¼ cup sauce
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g