Air Fryer Honey Mustard Chicken

Ever since buying my Instant Pot, I have forgotten how much I love my air fryer. Particularly doing chicken in the air fryer. It is DELICIOUS and perfectly cooked. I highly recommend a thermometer to ensure it is done. I bought this inexpensive thermometer and it works great.

Air Fryer Honey Mustard Chicken

Ingredients

2 tablespoons butter2 tablespoons butter
¼ cup honey¼ cup honey
¼ cup dijon mustard¼ cup dijon mustard
1 tablespoon olive oil1 tablespoon olive oil
2 teaspoons fresh lemon juice2 teaspoons fresh lemon juice
salt and pepper to tastesalt and pepper to taste
4 boneless skinless chicken breasts4 boneless skinless chicken breasts

Steps

Pound down the chicken for a more even thickness, about 1 inch thick. Brush both sides of the chicken with honey mustard glaze and then place it inside a lightly sprayed air fryer basket.Pound down the chicken for a more even thickness, about 1 inch thick. Brush both sides of the chicken with honey mustard glaze and then place it inside a lightly sprayed air fryer basket.
Melt butter in the microwave or on the stovetop. Stir in the honey, Dijon mustard, olive oil, and lemon juice. Season with salt and pepper to taste. Transfer about half of the honey mustard mixture to a separate bowl for later.Melt butter in the microwave or on the stovetop. Stir in the honey, Dijon mustard, olive oil, and lemon juice. Season with salt and pepper to taste. Transfer about half of the honey mustard mixture to a separate bowl for later.
Put greased foil in bottom of airfryer or use a greased dish. Bake at 380°F/193°C for 11-12 minutes, flipping at the halfway point.Put greased foil in bottom of airfryer or use a greased dish. Bake at 380°F/193°C for 11 to 12 minutes, flipping at the halfway point.
Pull the chicken out once it reaches about 160°F/71°C and tent it in tinfoil to finish cooking and reach an internal temp of 165°F/74°C.Pull the chicken out once it reaches about 160°F/71°C and tent it in tinfoil to finish cooking and reach an internal temp of 165°F/74°C.
Top with remaining UNCOOKED glaze, do NOT heat it as there is more flavor - enjoy!