When you want a solid dinner that looks a little elevated without extra effort, this air fryer chicken breast with sun-dried tomatoes and mozzarella hits the mark. You get seasoned chicken, a savory tomato topping, and melted cheese—all in one straightforward air fryer run.
Why This Air Fryer Recipe Works
The air fryer cooks chicken breasts quickly with strong heat circulation, so the outside seasons well while the inside stays juicy. Adding the sun-dried tomato mixture near the end keeps the topping flavorful instead of dried out.
Mozzarella melts fast and gives you that stretchy, bubbly finish without needing to turn on the oven. A short rest after cooking helps the juices settle before slicing.
Ingredients You’ll Need
Nothing complicated here—just a few items that bring big flavor. Use oil-packed sun-dried tomatoes for the best texture and easiest chopping.
- 2 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 tbsp olive oil (or oil from the sun-dried tomato jar)
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/3 cup sun-dried tomatoes, drained and chopped
- 1/2 cup shredded mozzarella (or 4 slices fresh mozzarella)
- 1 tbsp grated Parmesan (optional, for extra savory flavor)
- 1 tsp balsamic glaze (optional, for finishing)
- Chopped basil or parsley (optional, light finish)
If your chicken breasts are very thick, plan to pound them to an even thickness so they cook evenly in the air fryer.
How to Make Air Fryer Chicken Breast with Sun-Dried Tomatoes and Mozzarella in the Air Fryer
1) Prep the chicken. Pat chicken breasts dry with paper towels. If they’re thick on one end, pound to an even thickness (about 3/4 inch is a good target).
2) Season. Rub the chicken with olive oil. Season both sides with Italian seasoning, salt, pepper, and garlic powder.
3) Preheat and arrange. Preheat your air fryer to 380°F for 3–5 minutes (if your model recommends preheating). Place chicken in the basket in a single layer with space around each piece.
4) Air fry. Cook until the chicken is nearly done, flipping once halfway through.
5) Add topping and melt. Stir together chopped sun-dried tomatoes with a teaspoon of the jar oil (optional but helpful for moisture). Spoon onto the chicken, then add mozzarella (and Parmesan if using). Air fry a few more minutes until the cheese melts and chicken reaches temp.
6) Rest and serve. Let the chicken rest for 5 minutes, then serve as-is or slice and fan onto plates. Finish with a small drizzle of balsamic glaze or a sprinkle of basil if you want.
- Tip: Keep the sun-dried tomatoes mostly on top so the cheese stays put and melts into a neat layer.
- Tip: If cheese starts to brown before the chicken is done, lower the temp slightly and extend time by a minute or two.
Air Fryer Time and Temperature
Air fry at 380°F. For average 6–8 oz chicken breasts pounded to an even thickness, plan on 10–14 minutes total, flipping at the halfway point.
Add the sun-dried tomatoes and mozzarella during the last 2–3 minutes so the cheese melts without overcooking the chicken. Always cook to an internal temperature of 165°F at the thickest part.
- Smaller breasts (5–6 oz): 9–12 minutes total
- Larger breasts (9–10 oz): 14–18 minutes total
- Fresh mozzarella slices may need 1 extra minute to melt compared to shredded
Tips for the Best Results
Dry chicken browns better. Patting it down first helps seasoning stick and keeps the surface from steaming.
Use an instant-read thermometer if you can. Chicken breasts go from juicy to dry fast, and every air fryer model runs a little different.
Don’t overload the basket. Air needs room to circulate around the chicken for even cooking.
- If your sun-dried tomatoes are very salty, use a lighter hand with the salt.
- For cleaner melting, add cheese in an even layer and press it gently onto the topping.
- Let the chicken rest 5 minutes before slicing so the juices don’t run out.
Variations and Substitutions
Swap ingredients based on what you have, but keep the overall method the same: cook chicken first, then add topping to finish.
- Cheese: Use provolone, fontina, or shredded Italian blend instead of mozzarella.
- Add greens: Tuck a few baby spinach leaves under the sun-dried tomatoes before adding cheese.
- Spicy: Add a pinch of crushed red pepper flakes to the tomato topping.
- Extra saucy: Spoon on 1–2 tbsp marinara before the cheese for a pizza-style vibe.
- Chicken thighs: Boneless thighs work too; they may take a few extra minutes and are forgiving if slightly overcooked.
What to Serve With It
This chicken is flavorful and rich, so simple sides work best. Aim for something that can catch a little melted cheese and tomato oil.
- Garlic green beans or roasted broccoli
- Simple arugula salad with lemon and olive oil
- Pasta with olive oil and Parmesan, or buttered noodles
- Rice or quinoa with herbs
- Toasted sourdough or a crusty roll
Need a quick side idea? Air Fryer Recipes
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3–4 days. The topping holds up well, but the cheese can firm up when chilled.
To reheat, place chicken in the air fryer at 350°F for 3–6 minutes, just until warmed through. If the cheese starts to brown, lower to 330–340°F and add a minute.
For best texture, avoid microwaving for too long; it can make the chicken rubbery. If you do microwave, use short bursts and stop as soon as it’s hot.
More air fryer reheating help: Air Fryer Reheating Guide
FAQ
How do I keep air fryer chicken breast from drying out?
Pound the chicken to an even thickness and pull it as soon as it hits 165°F. A short rest (about 5 minutes) helps the juices redistribute. Also, add the sun-dried tomatoes and cheese near the end so you’re not overcooking while waiting for cheese to melt.
Do I need to flip the chicken in the air fryer?
Yes, flipping halfway through helps it cook evenly and improves browning on both sides. If your air fryer has a strong top heat, flipping also prevents the bottom from staying pale.
Can I use fresh mozzarella instead of shredded?
Absolutely. Fresh mozzarella melts beautifully but contains more moisture, so it may look a little wetter on top. Pat it dry with a paper towel and add it during the last 2–3 minutes so it doesn’t leak too much liquid.
What kind of sun-dried tomatoes should I use?
Oil-packed sun-dried tomatoes are easiest for this recipe because they’re tender and flavorful. If you have dry-packed, rehydrate them in hot water for 10–15 minutes, then drain well and chop.
Can I prep this ahead of time?
You can season the chicken and chop the sun-dried tomatoes up to a day ahead, then keep everything covered in the fridge. Air fry right before serving for the best texture and melted cheese.
