Air Fryer Chicken Breasts Recipe
This Air Fryer Chicken Breasts recipe turns an oft-dreaded ingredient into a dependable weeknight hero: tender, juicy chicken with a golden exterior in under 30 minutes. Follow the prep and thermometer cues here — pound to even thickness, dry thoroughly, preheat the fryer, and cook to 74°C / 165°F for the best results. You’ll get repeatable, delicious meals every time.
Ingredients
- 4 boneless skinless chicken breasts (total ~680 g / 1.5 lb)
- 2 tbsp 30 g olive oil
- 1 tsp fine sea salt or 1 tsp per breast split if you prefer less
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- Optional: lemon zest chopped parsley for garnish
Instructions
- Optional brine: Dissolve ¼ cup kosher salt in 4 cups / 1 L water. Submerge chicken for 20–45 minutes. Rinse and pat dry.
- Prep: Pat chicken completely dry. Pound to even thickness if needed (~1.5–2 cm).
- Season: Toss breasts with 2 tbsp olive oil. Mix 1 tsp salt, 1 tsp pepper, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder and rub evenly.
- Preheat: Preheat air fryer to 190°C / 375°F for 3 minutes.
- Arrange: Place chicken breasts in a single layer with space between.
- Cook: Air fry at 190°C / 375°F for 16–20 minutes, flipping once at 8–10 minutes. Check internal temp starting at 14 minutes.
- Finish (optional): For deeper color, increase to 200°C / 400°F for the last 1–2 minutes.
- Check & rest: Remove when internal temp reaches 74°C / 165°F at the thickest point. Rest 3–5 minutes, then slice and serve.