Air Fryer Chicken Breast Recipe
Air fryer chicken breast is seasoned with a simple spice blend and cooked to juicy perfection in just 15 minutes. It's an easy, healthy way to make tender chicken for dinners, salads, wraps, and meal prep.
Servings: 6 servings
Equipment
- Air Fryer
- Instant-read meat thermometer
- Meat mallet or heavy skillet (for pounding)
Ingredients
- 2 pounds boneless, skinless chicken breasts (about 4 medium sized breasts)
- 2 tablespoons olive oil (or cooking spray)
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
Instructions
- In a small bowl, whisk together the salt, black pepper, garlic powder, onion powder and paprika. Set aside.
- Pat the chicken breasts dry with paper towels. If any breasts are significantly thicker on one end, pound them lightly between plastic wrap to an even thickness.
- Brush the chicken with olive oil on both sides, then sprinkle the seasoning mix evenly over both sides of each breast.
- Preheat the air fryer to 375°F if your model requires it. Place the chicken in the basket in a single layer with space between each piece.
- Cook at 375°F for 10 minutes. Flip the chicken over and cook for an additional 5 minutes, or until the outside is golden brown and the internal temperature reaches 165°F at the thickest part.
- Remove from the air fryer and let rest for 5 minutes before slicing and serving.
Notes
- Even thickness matters. Pound thick breasts lightly between plastic wrap so they cook evenly. This prevents dry edges and undercooked centers.
- Quick brine for extra juiciness. Dissolve 1 tablespoon kosher salt in 4 cups cold water. Submerge the chicken for 15 to 30 minutes, then pat completely dry before seasoning.
- Cooking times by thickness. At 375°F: ½ inch thick takes 8 to 10 minutes, ¾ inch takes 12 to 15 minutes, 1 inch takes 15 to 18 minutes. Always verify with a thermometer.
- Seasoning swap. The spice blend is versatile, but feel free to switch it up. Lemon pepper, cajun seasoning, or taco seasoning all work well.
- Oil alternative. Cooking spray works in place of olive oil if you want to reduce oil further.
- Don't overcrowd the basket. Keep chicken in a single layer with space between each piece so air circulates properly. Cook in batches if needed.
- Internal temperature. Always cook chicken to 165°F. An instant-read meat thermometer is the easiest and most reliable way to check.
- Resting is key. Let the chicken rest 5 minutes after cooking so juices redistribute and the meat stays tender.
- Frozen chicken. You can cook frozen chicken breasts in the air fryer. Add about 10 minutes to the cook time and confirm internal temperature reaches 165°F.
- Storage. Refrigerate leftover chicken in an airtight container for up to 4 days. Great cold or reheated for salads, sandwiches, wraps, and grain bowls.
- Freezing. Wrap cooked chicken in plastic wrap and store in a freezer bag for up to 3 months. Reheat smaller portions in the microwave, larger portions in the air fryer at 350°F.
- Meal prep. Cook all 4 breasts even if feeding fewer people. Leftover chicken is perfect for easy weekday lunches throughout the week.
- Servings note. This recipe uses 4 chicken breasts but makes about 6 servings. The recommended serving size for chicken is 4 ounces, and the average breast is 6 to 8 ounces.
Nutrition
Calories: 216kcal | Carbohydrates: 1g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 563mg | Potassium: 559mg | Fiber: 1g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
