Air Fryer Peach-Glazed Chicken Recipe for Juicy, Crispy Results

Air fryer peach glazed chicken is an ideal family dinner—crispy, slightly sweet, and made with only a few ingredients. Ready in under an hour including marinating time, this recipe is simple enough for weeknights yet flavorful enough to please everyone at the table.

In summer, ripe peaches are abundant and make a lovely glaze. To save time year-round, I use peach preserves, which give the same fruity sweetness without extra prep. The air fryer delivers tender, juicy chicken with a sticky glaze that clings to each piece.

This recipe keeps prep minimal—perfect for air fryer fans who want fast, delicious meals. Serve the glazed chicken over jasmine or brown rice, alongside a simple vegetable, and dinner is done.

What you will need to make air fryer glazed chicken

I used a Cosori 5.8-quart air fryer for this recipe, but any air fryer will work—adjust cooking times if needed based on your model and the thickness of the chicken.

Ingredients:

• 4 skinless chicken breasts (about 6–8 ounces each)
• 1/2 cup Italian dressing
• 1/4 cup peach preserves (or apricot preserves)

Boneless chicken breasts work best here, but you can use thighs or other cuts—adjust cook time accordingly. For a lower-calorie version, choose fat-free Italian dressing and sugar-free preserves.

How to make air fryer chicken

Pat the chicken breasts dry with paper towels. Place them in a large Ziploc bag or a shallow bowl and pour in the Italian dressing to coat. I prefer marinating in a bag for easy cleanup. Refrigerate and marinate for at least 30 minutes, though a couple of hours yields more flavor.

When ready to cook, remove the chicken from the bag or bowl and discard any leftover marinade that touched raw chicken. Brush both sides of each breast with the peach preserves so they’re evenly coated. Place the pieces in the air fryer basket in a single layer.

Air fry at 380°F (193°C) for about 8–10 minutes per side, depending on thickness. Once the chicken is golden and nearly cooked through, brush another layer of preserves on both sides and air fry for an additional 2 minutes to set the glaze. Confirm the internal temperature reaches 165°F (74°C) with a meat thermometer.

Helpful hints when making air fryer glazed chicken

– Use fat-free Italian dressing and sugar-free preserves to reduce calories. This variation works well if you’re tracking points or calories.

– If using frozen chicken, increase cook time and check doneness carefully. Thicker cuts also require more time.

– Preheating the air fryer isn’t necessary for this recipe, but follow your appliance instructions if you prefer to preheat.

– The chicken didn’t stick in my basket, but you can use air fryer parchment liners for easier cleanup if desired.

– Store leftovers in an airtight container in the refrigerator for 3–4 days. To reheat, air fry at 380°F for 3–4 minutes until warmed through.

– Season with a pinch of salt and black pepper if desired, and garnish with parsley flakes, a light dusting of brown sugar, or sesame seeds for extra visual appeal.

FAQ’s:

Can I save the marinade and use it again?

No. Discard any marinade that contacted raw chicken to avoid cross-contamination.

Can I use frozen chicken thighs or breast to make this recipe?

Yes, but add a few extra minutes to the cook time and check the internal temperature to ensure doneness. Thicker pieces will need more time.

Do I need to preheat air fryer?

Preheating is optional for this recipe; I did not preheat the air fryer.

Do I need to coat the basket with olive oil?

Coating isn’t required—this chicken didn’t stick. Parchment liners can make cleanup easier but aren’t necessary.

MORE AIR FRYER RECIPES:

• BBQ Chicken Wings
• Honey Garlic Chicken Wings
• Chicken Parmesan
• Whole Chicken
• Pistachio Crusted Chicken