Air Fryer Chicken Breasts

This recipe for Air Fryer Chicken Breasts is a great way to have healthy, juicy and tender chicken! All you need is a few ingredients, a little time and you will have the most deliciously moist and flavorful chicken. Enjoy it with your favorite sides, top a crisp salad or tuck into your favorite sandwich or wrap. This recipe makes 2 breasts but can easily be halved for 1 or doubled for 4.

Course Air Fryer, Main Course

Cuisine American

Keyword air fried, air fryer, chicken, chicken breasts, easy, quick and easy

Prep Time 5

Cook Time 10

Additional Time 25

Total Time 40

Servings servings

Calories 176

Author Laurie McNamara

Equipment

Philips Air Fryer XXL

Ingredients

2 boneless skinless chicken breasts
1/2 to 3/4 teaspoon kosher salt depending on size of chicken breasts
3/4 teaspoon paprika
3/4 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
1/2 teaspoon onion powder
1/4 teaspoon black pepper freshly ground
1/8 teaspoon cayenne pepper
2 teaspoons avocado oil or extra light olive oil

US Customary - Metric

Instructions

Pat the chicken breasts with paper towel. Place 1 chicken breast at a time in a gallon size re-sealable bag or between to pieces of plastic wrap.
Using the flat side of a meat tenderizer, pound the chicken to even thickness. This step is important as it will help cook your chicken evenly.
Transfer chicken to a bowl and sprinkle both sides of the chicken with salt and let sit for 25 to 30 minutes on the counter.
Preheat your air-fryer to 390 to 400℉ (or 200℃).
In a small bowl, combine paprika, garlic and onion powder, parsley flakes, black pepper and cayenne.
After 30 minutes, toss the chicken breasts in 2 teaspoons oil and the seasoning until evenly coated.
Once preheated, place chicken breasts in the air fryer (if using parchment paper, make sure it's meant for the air fryer and never preheat your air fryer with parchment paper inside) and cook for 5 to 6 minutes.
Flip and continue cooking 4 to 5 minutes or until fully cooked and no longer pink. An instant read thermometer should register 165° (see notes) when inserted into the thickest part.
Transfer the chicken to a cutting board and allow to rest for 3 to 5 minutes under tented foil.

Notes

I pull it at 162 or 163° and transfer it to a small carving board and tent it with foil. While the chicken rests (for 3 to 5 minutes under the foil) and the carryover cooking will bring it up a few degrees until it is a perfect 165° and is juicy and tender.

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