The viral creamy sun-dried tomato chicken now in 25 minutes — chicken air-fries golden while the parmesan cream sauce simmers on the stove. The sauce alone is worth the recipe.
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Most-recommended air fryer for home cooking. 5.8 L basket fits 4 servings, accurate temperature (verified ±2 °C), dishwasher-safe basket.
Pre-cut perforated parchment for the basket — air still circulates, but cleanup is one step. The single biggest convenience upgrade.
The most reliable doneness signal for any protein. Stops the guesswork — chicken at 74 °C, salmon at 63 °C, every time.
Pat chicken dry. Pound to even 2 cm (¾-inch) thickness — this is the difference between juicy and rubbery.
Mix paprika, Italian seasoning, and salt. Rub all over chicken with 1 tbsp oil.
Air fry at 200 °C (390 °F) for 14-17 minutes, flipping at 8 minutes. Internal temp 74 °C (165 °F).
Meanwhile, heat remaining 1 tbsp oil in a skillet. Add garlic and sun-dried tomatoes. Cook 90 seconds until fragrant.
Pour in cream. Whisk until smooth. Stir in parmesan and red pepper flakes. Simmer 3-4 minutes until thick enough to coat a spoon.
Slice chicken across the grain. Plate, spoon sauce over, top with torn basil.
Two independent baskets for cooking protein + side at once. Best for families of 4+ or batch cookers. Premium pick.
Won't scratch the non-stick basket. Heat-safe to 230 °C. The right tool to flip wings, drumsticks, and crispy bits without damage.
Skip parchment liners entirely. Dishwasher safe, lasts years, fits standard 5-6 L baskets. Better long-term cost than disposables.
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