Air Fryer Apricot-Glazed Chicken Breasts

The chicken was delicious, but on top of rice it was a bit dry. We added some soy sauce, and that was good.

Made this recipe and it was moist on the inside and crispy on the outside. We ate as a main course with mashed potatoes. We thought it was simply yummy.

Full marks for flavor, especially as I used fresh ginger and added garlic. I don't think I pounded it enough because the thicker parts of the chicken took too long to get up to temperature, and the thinner sections were dried out and a bit tough. The real killer was cleaning the burned off glaze from the instant pot air fryer I cooked it in. I will use definitely the modified glaze again, but look for a different way to cook it.

Tlhis is my first time making chicken in an air fryer. I had a partiall defrosted chicken breast, pounded in to be even and then followed te steps mentioned. I only had peach ginger preserve so used that and added rosemary. It turned out great and will do it again. Thanks for this addition to be dinner menu.

It was ok, but we expected more depth in the flavors given the type of ingredients. There was nothing from the rosemary or ginger. We will make it again but boost the amount of spice.

I changed up the recipe a little I only used apricot sauce on my chicken and served it over a pack of teriyaki noodles made by knors. Absolutely delicious

Easy and quick recipe. Air Fryer is my new jam!!!

I really liked it. But I made a big change to it. I replaced the rosemary with red pepper flakes. Turned out great!!! The only thing I would do differently is double the Apricot topping so that there is some left over to spoon over the top right before you serve it.