Description
Make juicy, tender Air Fryer Chicken Breast in just 15 minutes with simple ingredients and easy seasonings. This healthy, high-protein recipe works perfectly for quick lunches, weeknight dinners, salads, wraps, and meal prep.
Ingredients
- 2 boneless, skinless chicken breasts (approximately 7 ounces or 200 g each)
- 2 teaspoons extra-virgin olive oil or avocado oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme, oregano, or another dried herb
- 1/8 teaspoon freshly ground black pepper
Instructions
- Combine the kosher salt, paprika, garlic powder, dried herbs, and black pepper in a small bowl. Mix until evenly combined.
- Place the chicken breasts between two sheets of parchment paper or plastic wrap. Gently pound the thicker sections to create a more even thickness without flattening the meat too much.
- Rub both chicken breasts with olive oil or avocado oil. Coat all sides evenly.
- Sprinkle the seasoning mixture over both sides of each chicken breast. Gently rub the spices into the meat.
- Place the chicken breasts in the air fryer basket with their smooth sides facing downward. Leave space between them for proper air circulation. Set the air fryer to 375°F (190°C) without preheating.
- Air fry for 7 minutes. Then flip the chicken breasts and continue cooking for approximately 3 more minutes. Increase the cooking time for larger or thicker pieces.
- Insert a meat thermometer into the thickest part of each chicken breast. Cook until the internal temperature reaches 165°F (74°C).
- Transfer the cooked chicken breasts to a clean plate. Allow them to rest for 3 to 5 minutes to help retain their natural juices.
- Slice the chicken against the grain and serve warm with your favorite vegetables, rice, potatoes, salads, or other side dishes.
Notes
Chicken size: Choose chicken breasts weighing approximately 7 ounces each for the recommended cooking time. Larger breasts require additional time.
Cooking times by weight: 6 to 7 ounces: approximately 10 to 11 minutes. 8 to 9 ounces: approximately 11 to 12 minutes. 10 ounces or larger: approximately 13 to 14 minutes.
Even thickness: Gently pound only the thicker sections of the chicken. Avoid flattening the breasts too thin because they may dry out during cooking.
No preheating: This recipe starts with an unheated air fryer to help prevent the outside from drying out before the center finishes cooking.
Food safety: The chicken must reach an internal temperature of 165°F (74°C). Some cooks remove chicken at 160°F (71°C) and rely on carryover heat, but you must verify that the center reaches 165°F before serving.
Frozen chicken: Thaw frozen chicken breasts completely in the refrigerator before cooking. Allow approximately 4 to 5 hours for smaller pieces or overnight for larger pieces. Thawing time depends on thickness.
Seasoning variations: Replace thyme with dried oregano, parsley, or your favorite dried herbs. Smoked paprika also adds a delicious smoky flavor.
Oil substitutions: Extra-virgin olive oil and avocado oil work equally well in this recipe.
Storage: Refrigerate cooked chicken in an airtight container within 2 hours of cooking. Enjoy refrigerated leftovers within 3 to 4 days.
Freezing: Slice or shred the cooked chicken into meal-sized portions before freezing. Store in freezer-safe containers or bags. For the best quality, use within 2 to 3 months.
Reheating: Sprinkle approximately 1 teaspoon of water over the chicken, cover with a microwave-safe lid, and microwave in short intervals until the chicken reaches 165°F. The steam helps prevent dryness.
Serving suggestions: Serve with roasted vegetables, baked potatoes, rice, quinoa, salads, wraps, or meal prep bowls.
Nutrition: Estimated values per serving are 265 calories, 1 g carbohydrates, 42 g protein, 9 g total fat, 2 g saturated fat, 1 g polyunsaturated fat, 4 g monounsaturated fat, 0.03 g trans fat, 127 mg cholesterol, 812 mg sodium, 753 mg potassium, 0.3 g dietary fiber, 0.1 g sugar, 311 IU vitamin A, 2 mg vitamin C, 15 mg calcium, and 1 mg iron.