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Air Fryer Chicken Breast

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Juicy, golden chicken breasts cooked in the air fryer in under 20 minutes. Rapid circulating heat seals in moisture while a short rest period ensures a tender, perfectly cooked result every time.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (6–8 oz each, similar size for even cooking)
  • 1 tbsp olive oil or avocado oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika (or regular paprika)
  • ½ tsp onion powder (optional)

Instructions

  1. Set air fryer to 375°F (190°C) and preheat for 3–5 minutes. If chicken breasts are very thick, pound to an even 1-inch thickness with a meat mallet.
  2. Pat each breast completely dry with paper towels. Rub a thin, even coat of olive oil over all surfaces, then combine all dry spices and press the mixture evenly onto the chicken.
  3. Place breasts in a single layer in the air fryer basket with space between each piece. Cook for 8–10 minutes at 375°F, flip with tongs, then cook an additional 6–8 minutes until a thermometer inserted into the thickest part reads 160–162°F.
  4. Remove from air fryer, cover loosely with foil, and rest on a cutting board for 5 minutes. Internal temperature will carry over to 165°F (74°C) during resting. Slice and serve.

Notes

Brine for best results: Submerge breasts in 2 cups cold water + 1 tbsp kosher salt for 30 minutes before cooking. Rinse and pat dry before seasoning.

Even thickness is critical: Pound chicken to an even 1-inch thickness so the thin end doesn’t overcook before the thick end reaches temperature.

Don’t cook straight from the fridge: Rest chicken on the counter for 10–15 minutes before cooking for more even results.

Use a thermometer: Pull at 160°F and let rest to 165°F — timers alone are unreliable across different air fryer models and wattages.

Don’t overcrowd: Cook in batches if needed; overlapping breasts trap steam and prevent browning.

Find it online: https://airfrycentral.com/air-fryer-chicken-breast/