Air Fryer Chicken Breast
This air fryer chicken breast is juicy, flavorful, and easy to make, ready in just 25 minutes!
Equipment
- Air fryer
- Instant Read Meat Thermometer
Ingredients
- 4 chicken breasts (boneless and skinless) approximately 680g
- 1 tablespoon olive oil (15ml)
- ½ teaspoon garlic powder (2.5g)
- ½ teaspoon onion powder (2.5g)
- 1 teaspoon paprika (2.3g) sweet or smoked
- 1 teaspoon Italian seasoning (1g)
- ¼ teaspoon salt (1.5g or to taste)
- ½ teaspoon pepper (2.5g or to taste)
Instructions
- Start by preheating your air fryer to ensure it is nice and hot. This step helps the chicken cook evenly and achieve a lovely golden-brown finish. Make sure the air fryer reaches the correct temperature before adding the chicken.
- Drizzle the chicken breasts with olive oil, then sprinkle them with garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. Ensure each piece is well-coated with the seasoning for a burst of flavor.
- Carefully place the seasoned chicken breasts in a single layer in the air fryer basket. Leave some space between each piece to allow hot air to circulate, promoting even cooking and juiciness. Avoid overcrowding the basket.
- Cook the chicken for about 15 minutes. Keep an eye on them as they cook and notice the skin starting to turn a golden brown. Flip the chicken halfway through cooking to promote even browning on both sides, avoiding excessive openings of the air fryer to maintain heat.
- Use a meat thermometer to check that the chicken has reached 165 degrees F. The juices should run clear, and the outside should appear slightly crispy. This ensures the chicken is safe to eat and not dry.
- After cooking, let the chicken rest for a few minutes before slicing. This step allows the juices to redistribute, resulting in a tender bite.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Using chicken breasts of similar size ensures even cooking. Flipping the chicken halfway through reinforces browning and prevents uneven cooking. A meat thermometer will help you monitor the cooking, pulling the chicken at 165 degrees F to avoid dryness. If the chicken looks pale after cooking, consider adding extra olive oil or adjusting the cooking time for better browning.