Air Fryer Chicken Breast
This Air Fryer Chicken Breast is the answer to dry, bland chicken, turning out a juicy, golden fillet with a lightly seasoned crust in under 20 minutes. The rapid air flow seals in the juices while browning the outside beautifully. Slice it over salads, tuck it into wraps, or serve it alongside vegetables for a quick and healthy dinner for two.
- ⏱ 18 min
- 📊 easy
- 🍽 For Two
Ingredients
- 2 chicken breasts
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- to taste salt and pepper
Instructions
- Place two boneless skinless chicken breasts between sheets of plastic wrap and gently pound the thicker ends until each breast is an even thickness of about 2cm (3/4in).
- Pat the chicken dry, then rub it all over with a thin coat of oil so the seasoning adheres and the surface browns rather than steams.
- Season both sides generously with salt, pepper, garlic powder, and paprika, pressing the spices into the meat for an even crust.
- Preheat the air fryer to 190C (375F) for a few minutes so the chicken starts searing immediately on contact.
- Place the breasts in the basket without overlapping and cook for 6 minutes, then flip them over to ensure both sides brown evenly.
- Continue cooking for another 6 to 8 minutes until the internal temperature reaches 74C (165F) at the thickest point, which is the only reliable way to know it is done without overcooking.
- Transfer the chicken to a plate and let it rest for 5 minutes before slicing, as resting lets the juices redistribute so they stay in the meat instead of running out onto the board.
💡 Chef's tip
Pound the chicken to an even thickness before cooking, because a uniform fillet cooks through at the same time instead of leaving thin edges dry while the thick center is still raw.
Pounding the breast to an even thickness is what stops the thin end from drying out before the thick end is cooked - the most common reason air fryer chicken turns rubbery.
Nutrition (per serving)
- Calories: 230 kcal
- Protein: 38 g
- Carbs: 1 g
- Fat: 8 g
