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–+ servings
Air Fryer Artichoke Chicken turns a simple breaded chicken breast into a dinner that tastes like you fussed — crispy on the outside, juicy inside, and crowned with melty cheese and artichokes. It comes together in about 40 minutes, with no deep fryer and no mess.

Air Fryer Artichoke Chicken

5 from 4 votes
Author: Laurie Fleming
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 Servings

Description

Crispy panko-breaded Air Fryer Artichoke Chicken topped with melty cheddar, cream cheese, artichoke hearts, and tomatoes. A fast, family-friendly dinner ready in about 35 minutes — no deep fryer required.

Ingredients 

Chicken Breast:

  • 1 pound boneless, skinless chicken breasts,
  • 1/2 cup mayonnaise
  • 1 cup panko bread crumbs
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon poultry seasoning

Artichoke & Tomato Topping:

  • 15 ounces artichoke hearts, canned and drained (or thawed frozen), roughly chopped
  • 1/4 cup tomatoes, finely diced
  • 2 tablespoons onion, minced
  • 2 tablespoons cream cheese, softened
  • 1/4 cup cheddar cheese, shredded

Instructions

  • Slice each chicken breast in half horizontally, then pound to an even thickness with a meat mallet.
  • In a shallow bowl, combine the panko, Italian seasoning, and poultry seasoning.
  • In a separate bowl, mix the softened cream cheese, shredded cheddar, minced onion, diced tomatoes, and chopped artichoke hearts until combined. Set the topping aside.
  • Add the mayonnaise to a resealable bag, add the chicken, and turn to coat both sides.
  • Press each piece of chicken into the panko mixture, coating fully. Place in a greased air fryer basket or tray in a single layer and spritz the tops with olive oil.
  • Air fry at 370°F for 12–15 minutes. With about 5 minutes left, spoon the artichoke topping over each piece of chicken.
  • Cook until the internal temperature reaches 165°F and the cheese is melted. Plate, serve, and enjoy.

Equipment

Notes

  • Pound chicken to an even thickness for juicy, evenly cooked results.
  • Spritz the coating with olive oil for the crispiest crust.
  • Cook in a single layer; crowding softens the breading.
  • Drain artichokes (and tomatoes if very juicy) well so the topping isn't watery.
  • Nutrition is an estimate and will vary with brands and portion sizes.

Nutrition

Serving: 1ServingCalories: 481kcalCarbohydrates: 22gProtein: 32gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 14gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 99mgSodium: 539mgPotassium: 780mgFiber: 6gSugar: 2gVitamin A: 490IUVitamin C: 9mgCalcium: 137mgIron: 2mg