You only need five minutes of hands-on time to get this Air Fryer Balsamic Chicken on the table, and most of that is just whisking together a marinade. Boneless, skinless chicken breasts soak up a tangy mix of balsamic vinegar, garlic, and Dijon, before taking a quick trip to the air fryer.
I’m a sucker for a simple chicken marinade recipe. Such an easy way to transform an everyday meal into something special.
This air fryer balsamic chicken starts with a mix of balsamic vinegar, dijon, garlic, and Italian seasoning to add big, bold flavor. It’s a common mix of ingredients that most households have on hand, but man, does it pack a punch!
This balsamic chicken is great on the grill, but (I’m sure this is no surprise) you’ll find me popping it in the air fryer more often than not.
The flavors here are both tangy and savory, the chicken cooks in just 12 minutes with no fuss, and this turns out juicy every time.
I like to serve this as is, but it’s also delicious diced up over pasta, sliced over a salad, or in a bowl with veggies and rice.
3 Reasons You’ll Love This Recipe
It comes together fast. The marinade takes five minutes to whisk together, and the chicken is done in 12 minutes flat. It can marinate for anywhere from 30 minutes to 4 hours, depending on how much time you have.
Simple ingredients, big flavor. Olive oil, balsamic, garlic, Dijon, and Italian seasoning.
It is genuinely versatile. Slice it over a salad, serve it with roasted veggies, pile it on top of pasta. This chicken just works.
Ingredient Notes:
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Chicken – Boneless, skinless chicken breasts are need for this recipe.
Balsamic Vinegar – Be sure to use balsamic vinegar, rather than glaze. Glaze is much thicker and sweeter.
Dijon – This gives the marinade a nice balance to the sweet balsamic.
Step by Step:
Whisk together the balsamic, oil, garlic, dijon, and seasoning in a bowl until smooth.
Add the chicken and toss to coat. Cover and refrigerate for anywhere from 30 minutes to 4 hours to really let the flavor soak into the chicken.
Drain the marinade from the chicken and place in an oiled air fryer basket. Cook for 12 minutes.
Test the temp of the chicken with a meat thermometer before serving. It should be 165 degrees Fahrenheit.
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Recipe Tips!
Chicken thighs work great here. Boneless, skinless thighs cook for the same amount of time as breasts. If you are using drumsticks, bump the temp up to 400 degrees and cook for 20 minutes to get the skin nice and crispy.
Do not skip the marinating time. 30 minutes is the minimum, but if you can swing a couple of hours you will get even more flavor. You don’t want to go much longer than 4 hours or you risk the chicken getting mushy from the vinegar.
Drain the marinade before cooking. Pat dry the chicken if you’re using skin-on pieces to help the skin crisp up while cooking.
Use a meat thermometer. Every air fryer runs a little differently. I pull mine at exactly 165 degrees internally, which usually lands right at that 12 minute mark. If your chicken is on the thicker side, add a couple minutes and check.
Let it rest. I know it is hard when it smells that good, but giving the chicken a few minutes to rest before cutting into it keeps all those juices right where they belong.
Serving Ideas:
My favorite way to serve this is sliced over a big salad with some cherry tomatoes, fresh mozzarella, and a drizzle of balsamic dressing.
This air fryer balsamic chicken also goes really well over pasta with a little olive oil and parmesan, or alongside roasted potatoes and a simple green vegetable.
For a lighter meal, slice it thin and stuff it into a wrap with arugula and shaved parmesan. It’s one of those recipes that can go casual or feel a little fancier depending on what you do with it.
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