2 Boneless Skinless Chicken Breasts (you can use different pieces and with skin if you want crispy skin)

4-6 Small Artichoke Hearts – Quartered

Half of Small Onion – Cut in large chunks

4-5 Large Button Mushrooms, cut in quarters

1 Tbsp Dijon Mustard

1-2 Garlic Cloves, minced

1/8 Cup Olive Oil

1/8 Cup Red Wine Vinegar

1/8 Cup Chicken Stock

1/8 Tsp Dried Basil

1/8 Tsp Dried Thyme

Salt and Pepper


Preheat air fryer to 350 for 10 minutes. If you are going to do crispy skin on your chicken, use 375.

Spray a small oven safe dish that will fit inside of your air fryer basket with Pam or cooking spray of your choice.

Place the artichokes, onions and mushrooms inside dish. Season your chicken with salt and pepper and place the chicken onto of the vegetables.

In a small bowl, combine mustard, garlic, olive oil, vinegar, stock, basil and thyme and mix well. Pour mixture over chicken.

Once your air fryer preheats, place the small bowl into the basket and place in fryer on 350 (or 375) for 23 minutes, baste with mixture and flip your chicken and then put back in fryer on 350 (or 375) for 22 minutes. *you can probably do 15 and another 15, but check to make sure your chicken is cooked all the way through.

I am posting a before and after photo for this one. Enjoy!

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